Vegan Broccoli & Sweet Potato Cashew Cream Soup

Total Time: 40 min | Serving Size: 4 large bowls

Notes: This recipe requires a food processor or blender to smooth out the soup. You will want to cook the soup in a large, deep pot.


  • 1 tbsp olive oil (or coconut oil if preferred)

  • 2 tsp salt

  • 2 tsp cumin

  • 1/4 tsp turmeric

  • 1/4 tsp cayenne

  • 1 medium yellow onion, chopped

  • 2 large carrots, chopped

  • 1 broccoli head, cut in pieces

  • 1 medium sweet potato, peeled and chopped

  • 1 lemon, juice squeezed

  • 1/2 cup raw unsalted cashews

  • 4 tbsp nutritional yeast

  • 1 can full-fat coconut milk (400 mL or 15.5 oz can)

  • 4 cups of vegetable broth


  1. Heat olive oil on med heat in a large pot

  2. Put chopped onion and cook for 5 minutes plus salt and pepper, stir regularly

  3. Add all remaining spices plus 1/2 cup of water (to lift spices off the bottom of the pan) and then immediately after add the sweet potato and carrots

  4. Cook for 10 minutes with lid on to soften sweet potato and carrots, stir occasionally

  5. Add coconut milk, vegetable broth, cashews, nutritional yeast, lemon juice to pot and bring to boil

  6. Once boiled, bring heat down to a simmer, leave lid on for 15 minutes

  7. Transfer soup mixture to a blender and blend until smooth

  8. Once smooth, it is time to enjoy! You can freeze any left overs for later