Nutty Beetroot & Sweet Potato Soup

Nutty Beetroot & Sweet Potato Soup

I have always wanted to make Ellie's nutty sweet potato soup. Today's just the right day to do so, with the addition of beetroot.

Recipe adapted from here.

Ingredients:
(Serves 2)

1/2 tablespoon olive oil
1 medium yellow onion, diced
1 medium beetroot, peeled & diced
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
1 teaspoon ground ginger
3 cups chicken broth
1 medium sweet potato, peeled & diced
1/4 cup roasted cashew nuts
1/4 cup creamy natural cashew butter
1/2 tablespoon honey
1 tablespoon sour cream

How to:

1. Heat up olive oil in a large soup pot over a medium-high heat. Add onions and beetroot. Cook, stirring, for about 5 minutes. Add paprika, black pepper, garlic, and ginger. Stir in the broth and sweet potatoes and bring to a boil.

2. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

3. Add cashew nuts, then puree the soup in a blender. Add in cashew butter and honey and stir, over low heat, until the cashew butter melts. Serve warm, garnished with a dollop of sour cream.

Pretty!

Sour cream adds a different flavor dimension.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Goodbye Ellie!

I'm also linking this post to the event, Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.