Vegan Creamy Sweet Potato Soup - cooking recipe

Ingredients

1 cup unsweetened vanilla almond milk or 1 cup other non-dairy milk substitute
1/2 cup raw cashews
1 large onion, diced
1 1/2 lbs sweet potatoes, peeled and cubed
2 teaspoons ground cumin
1 tablespoon parsley flakes
3 (15 ounce) cans low sodium vegetable broth

Preparation

Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
Puree with immersion blender until smooth. Add cashew cream and mix well.