sweet potato and cashew soup with an avocado cream dollop

This is my absolute favorite soup: it is easy to make and super healthy. Plus it tastes good, which is always a plus. I could honestly have this soup everyday for lunch, and this week, I probably will. The recipe is from a book called Clean Start by Terry Walters. Serves 4-6.


Avocado Cream:

  • 1 garlic clove, pealed
  • 2 avocados
  • 1/4 c plain soy yogurt (or plaid yogurt of choice, we used Greek)
  • 3 T lime juice
  • 1/4 c fresh cilantro leaves
  • 1/4 t sea salt


  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 T grapeseed oil
  • 3 medium sweet potatoes, peeled and chopped
  • 1 c cashews
  • 5 c vegetable stock
  • sea salt


Preparing avocado cream:

With food processor running, drop in garlic and process until minced. Halve avocados, and remove and save pits. Scoop out avocado flesh, add to process and whip until smooth. Add yogurt, lime juice, cilantro and sea salt and process until evenly combined. Place in airtight container with pits to prevent browning and set aside or refrigerate until ready to serve.

Preparing soup:

In soup pot over medium heat, saute onion and celery in oil until soft. Add sweet potatoes, cashews and vegetable stock. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat and puree with blender until smooth. Serve soup with a dollop of avocado cream.