Creamy  Sweet Potato Rosemary Soup

Ingredients: ½ cup cashews 2  tablespoons olive oil ¼ cup chopped onion 1  clove garlic minced 1 medium sweet potato (3 cups chopped)

Ingredients continued: Salt and pepper - to taste 3 ½ cups low sodium vegetable broth 1 (6") long rosemary stem 1  tablespoon unsweetened plain coconut yogurt

 Soak cashews in water for about an hour to soften them up, then drain. Heat olive oil in a pot and add onion and garlic. Cook until translucent.

 Add sweet potato, salt and pepper, broth, and rosemary stem. Bring to a boil, then simmer for 20-25 minutes. The rosemary will be removed so don't pull the leaves off the stem.

 Let the soup cool, then remove rosemary stem. Mix sweet potato mixture, cashews, and unsweetened plain coconut yogurt in a blender until smooth. Add more salt and pepper, if necessary.

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