At Restaura, we’re transforming the senior living dining experience to meet the tastes of today’s generation, one that values both variety and nutrition. Our chef-inspired meals are made from scratch, full of great flavors and carefully designed to promote overall health. We emphasize responsibly sourced ingredients that fuel the body, delight the palate and foster a sense of community. Craving for something better? Let’s create a fresh and flavorful future together.
This smooth and flavorful soup is a nutrient rich comfort food ideal for a cozy meals. The cashew cream brings a luxurious, dairy-free creaminess that adds depth without weighing it down, perfect for a wholesome and feel good dish.
Ingredients
For the Soup:
1 tablespoon olive oil or avocado oil
1 medium onion, finely diced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
4 medium sweet potatoes, peeled and cut into cubes
4 cups low-sodium vegetable broth
1 cup unsweetened coconut milk or almond milk
1 teaspoon ground cinnamon
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for a touch of heat)
Sea salt and freshly ground black pepper, to taste
For the Cashew Cream:
½ cup raw cashews (soaked for at least 4 hours or boiled for 15 minutes)
⅓ cup water (adjust for desired consistency)
1 tablespoon fresh lemon juice
Pinch of salt
Optional Garnishes:
Toasted pumpkin seeds
Chopped fresh parsley or cilantro
Drizzle of extra cashew cream
Instructions
- Make the Cashew Cream:
Drain and rinse the soaked cashews thoroughly.
Add the cashews, water, lemon juice, and salt to a high-speed blender. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. Adjust the water to reach your desired pourable consistency. Set aside until ready to use.
- Prepare the Soup:
Heat the oil in a large pot over medium heat. Then add the diced onion and sauté for about 5 minutes, until soft and translucent.
Stir in the garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the sweet potatoes, cinnamon, smoked paprika, and cayenne pepper (if using). Cook for another 2 minutes, stirring to coat the potatoes evenly with the spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
- Blend the Soup:
Use an immersion blender to puree the soup directly in the pot until smooth and creamy as well. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until silky, then return it to the pot.
Stir in the coconut or almond milk and adjust the seasoning with additional salt and pepper to taste.
Serve
Ladle the soup into bowls and swirl in a generous spoonful of cashew cream for a rich, velvety finish.
Top with your choice of toasted pumpkin seeds, chopped fresh herbs, or an extra drizzle of cashew cream for added texture and flavor.