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.

Ingredients

• 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

Celiac.com Sponsor (A12):

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.