Quick, easy and full of great, rich autumnal flavor, Creamy Sweet Potato Soup will be a hit at any holiday table. It is so luscious, even people who don’t love sweet potatoes will love this.
1 yellow onion, diced 2 tablespoons extra virgin olive oil, divided 4 cups sweet potatoes, peeled and diced 1¼ cups Yukon potato (or other starchy white potato), peeled and diced ⅔ cup carrots, peeled and chopped 1 tablespoon garlic, finely minced 1 tablespoon tamari or soy sauce 2 teaspoons ground cumin ½ teaspoon ground cinnamon 6½ cups low-sodium vegetable broth ½ cup unsalted cashews, soaked for 30 minutes 2 tablespoons nutritional yeast 4 tablespoons pepitas (toasted pumpkin seeds) on top for serving (optional) 4 tablespoons Italian parsley, minced, for serving (optional)
Heat a large pot over medium for one minute and add one tablespoon of the olive oil. Heat for one minute. Add the diced onions and cook, stirring often, for six minutes. Add the two kinds of potatoes, carrots, reserved tablespoon of olive oil, garlic, tamari, cumin and cinnamon; cook for five minutes, stirring often. (Add water or broth if it gets stuck to the bottom.) Add the broth, turn up the heat to high and bring to a boil. Lower the temperature and simmer, partially covered, for 25 minutes or until the potatoes are tender. Add to a blender with the drained cashews and nutritional yeast. (You can do just a portion of the soup with this.) Blend until smooth. Return to the soup pot, season with salt, pepper and additional seasonings. Serve with one tablespoon of pepitas and parsley on each bowl.