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Cashew Sweet Potato Soup (Gluten-Free)

A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit.

The finished cashew sweet potato soup. Photo-CC- Back to the Cutting Board.jpgIngredients

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  • 3 large sweet potatoes
  • 1 Tbsp. extra virgin olive oil
  • 1 large Vidallia onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. balsamic vinegar
  • 3 cups low sodium vegetable broth
  • 2 cups Greek plain yogurt
  • 1 tsp. all spice
  • 1 tsp. chili powder
  • ½ cup cashew butter
  • 1/4 tsp. sea salt
  • Topping: 1/3 cup fresh cilantro

Directions

  • Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
  • In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add balsamic vinegar, all-spice, chili powder, and sea salt.  Cook for 10-15 minutes.
  • Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and cashew butter; puree until smooth.  Add the puree to the pot and mix well.
  • Transfer to serving bowls; garnish with cilantro.

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