- 6 cups water
- 1 can coconut milk
- 4 medium sweet potatoes
- 1 small onion
- 6 cloves garlic
- 3/4 cup hemp seeds
- 1/2 cup raw cashews
- 1 teaspoon sea salt
- few dashes of nutmeg
- *Nut free version below
Here is another one of my gluten free soups that is a complete meal and so easy, everyone will think you were in the kitchen for hours. My taste testers at my “Non Toxic Ava Anderson Event” wanted the recipe ASAP, so this is for you ladies.
I was pleasantly surprised how delicately sweet, creamy and how filled my belly stayed from my Sweet Potato Soup. Everyone was surprised that I did not use any cream or butter. Not that I’m against grass-fed dairy, but we have so many patients who have intolerances or allergies to dairy that I wanted to give them some options for the Holidays.
The cashews and hempseeds make this soup pretty special, I must say. Packed with amazing nutrients just with the sweet potato, which you will notice I left the skin on for the additional nutrients, the hempseeds feed your body fabulous omegas!
6 cups water
1 can coconut milk (learn more)
4 medium sweet potatos (skin on)
1 small onion
6 cloves garlic
3/4 hemp seeds (learn more)
1/2 cup raw cashews (omit for nut free)
1 teaspoon sea salt
few dashes of nutmeg
1. In a large pot (at least 4 quarts) boil 6 cups water with potato, onion, sea salt and garlic-till soft.
2. Take pot off the heat let it cool for 15 minutes and add milk, hemp and cashews.
3. In batches, puree in a strong blender or the amazing Vitamix till creamy. (learn more)
4. Transfer to the pot and add sea salt to taste and a dash of nutmeg.
Tips: If you are making this soup *nut free it will not be as thick, therefore you can always add another small potato. It’s helpful to transfer soup in a large pitcher to and from the Vitamix to puree. At step 4 when you transfer puree back to pot you can add up to 1/2 cup of water if you like a thinner soup. You can store the soup up to 4 days in the refrigerator but it may thicken. So when you reheat it add additional water and sea salt as needed.
With a teacup full of soup,