RECIPE: Japanese Sweet Potato Soup with Turmeric

Did you know that KEBBÍO cashew milk is extremely versatile? We’ve shared some recipes on how you can use it in smoothies, breakfast dishes, and beverages, so now it’s time for a savoury one!

This recipe has only 5-7 ingredients and is perfect as a first course for a meal, or if you’re looking for a light dinner option that will keep you satiated but not too full at night. Japanese Sweet Potatoes naturally have a sweet taste, so we decided to balance it out with some garlic and turmeric (if using). Turmeric also contains curcumin, which is a compound that has a variety of nutritional and health benefits such as aiding digestion and anti-inflammatory properties. You can alter the consistency of the soup by adding more cashew milk or water, or blending it less for a chunkier style soup.

Our cashew milk acts as a perfect blank canvas and gives it a creamy consistency that you would normally have to add heavy cream for. We hope you enjoy!

Ingredients:

1 cup Japanese Sweet Potato (equivalent to 2 sweet potatoes)
1 clove garlic
1 1/2 cup KEBBÍO cashew milk
1/2 teaspoon salt
ground pepper (to taste)

optional:
1/4 teaspoon ground turmeric (optional but recommended)
lemon zest (for garnish)

Directions:

1. Steam roast your sweet potatoes by putting it on a sheet tray in a 180 degree oven with a splash of water at the bottom of the tray. Roast in the oven with the garlic clove for about 45 minutes until it's fork tender, and the skin is peeling away from the potato flesh. Remove from oven and let it cool completely before peeling.
2. Put the peeled roasted sweet potato, roasted garlic clove, cashew milk, salt, pepper, and turmeric (if using) into a high-speed blender and blend until it becomes smooth.
3. Put it into a pot and simmer on low heat until warm through. If the consistency is too thick for your liking, dilute it with more cashew milk or filtered/purified water
4. Taste and adjust seasoning with salt and pepper
5. If using lemon zest, finish off with a lemon zest garnish on top.

SOURCE:

https://www.ncbi.nlm.nih.gov/pubmed/12676044