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Sweet Potato Soup with Browned, Buttered Cashews

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Hearty winter vegetable soup topped with browned, buttered cashews. Whaaat.

Ingredients

  • 1  White Or Yellow Onion, Diced
  • 2  Leeks, White Parts Washed And Cut Into Rounds (green Parts Discarded)
  • 3  Medium Sweet Potatoes, Peeled And Cubed
  • 2 teaspoons Minced Garlic
  • 3 Tablespoons Unsalted Butter, Divided
  • ¾ cups White Wine
  • 4 cups Vegetable Broth
  • 1  Bay Leaf
  • 1 pinch Paprika, Or To Taste
  • 1 can (16 Oz. Size) Chickpeas, Drained And Rinsed
  • Fresh Oregano
  • Sour Cream Or Creme Fraiche, For Serving
  • 4 Tablespoons Salted Whole Cashews

Preparation

Heat a large stockpot over medium-high heat. Add onion, leeks, sweet potatoes, garlic and 2 tablespoons butter. Cook, stirring occasionally, until vegetables are fork-tender and have started to brown, about 10-12 minutes.

Add white wine and deglaze the pan, scraping up the brown bits from the bottom of the pan. Add broth, bay leaf and paprika and stir to combine. Reduce heat to low and simmer 25 minutes, stirring occasionally.

Using a ladle, remove half the vegetables from the pan and reserve. Using an immersion hand blender, blend the remaining vegetables and broth in the pot into a puree. Return vegetables to pot and add chickpeas and the leaves from a few sprigs of oregano; stir to combine. Ladle soup into serving bowls.

In a small saucepan over medium heat, add cashews and remaining 1 tablespoon butter. Fry cashews in butter until warm and just lightly browned on the edges, about 3-4 minutes. Remove from heat and sprinkle cashews over soup in bowls. Top each bowl with a dollop of sour cream or creme fraiche; garnish with more fresh oregano, if desired. Serve immediately.

Recipe adapted from Home Made cookbook.

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2 Reviews

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rinabeana on 1.23.2014

Love it! Great texture from pureeing half the soup and adding the chunks back in. Also, the sizzle from the hot browned cashews is tantalizing and the reward from the first bite is worth every bit of work that goes into the soup. Thanks for sharing!

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Elizabeth on 2.8.2013

This is delicious! It took a bit longer for me than the stated times, but it’s fresh and warming. My only criticism is that I think the serving size is not accurate. I think it’s more for 4-6. Yummy!

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