Today I’m posting my submission to Brittany’s (from Real Sustenance) blog event, April in the Raw.
I tend to think in desserts (seriously, I even dream about them), but I decided to try a raw dish that was more of a staple part of the meal – not just the fun part at the end. This blog event was a nice reason to try something different for myself – and in this case; a more savory dish.
I really had no idea how it would turn out, so I’m thrilled to report that it’s creamy, somewhat sweet (see, I still can’t completely abandon the sweet stuff ;)), and even though I had my doubts at first, it tastes amazing cold! It was so easy to make too. If you enjoy Indian spices, you’re especially in for a treat.
I had reservations about a ‘cold’ soup at first; I’m guessing a lot of people do. With the first serving, I didn’t actually eat it cold; technically. Using a blender to cream the sweet potato and cashews, it was warmed just slightly from all the friction. I thought that was a nice way to ease into being able to enjoy it cold (which really wasn’t that hard to do once I tried it!).
Also, as raw foods aren’t always the most long lasting, I did a little ‘test’ with the soup to see how long it would stay fresh. I ate almost all of if within a few days (there are approximately 6 servings), but I left some of it sealed in the fridge to test how long it would last. On day 6 I started to have my doubts and on day 7 is was officially ‘not fresh’ anymore. So if you’re planning on making this soup, it would be best to eat it within a few days of making it. I really truly don’t think you’ll have any issue doing that though ;)
Raw Sweet Potato Cashew Cream Soup
4 cups chopped raw sweet potato plus 1 cup water
1 cup soaked raw cashews plus 1/2 cup water (soak for approx 20 mins)
2 tbsp golden raisins
1 tsp cumin powder
1/4 tsp ground ginger
1/2 tsp salt
1/4 tsp cinnamon
pinch ground cayenne pepper
6 drops lime juice
Optional: cinnamon for garnish
This is super super easy! Start by blending the first two ingredients with the specified amount of water. I started with the cashews and water, but you can also start with the sweet potato and water. I did 1 cup of cubed sweet potato with 1/4 cup of water, since my blender is old and doesn’t handle being overloaded too much. As I got some of it blended to the smooth consistency that I wanted, I added it to a large mixing bowl. Same with the cashew ‘cream’. Except with the blended cashews I blended in the golden raisins.
Add all the seasonings and lime juice, then mix in well. I decided I really liked the extra cinnamon flavor on mine as well, but it perfectly tasty without it!
Be sure to check out all the other amazing raw recipes at Real Sustenance – April in the Raw!
This recipe is also linked to Real Food Wednesday, Gluten Free Wednesday, Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday, GCC Recipe Swap, Food On Fridays, Foodie Friday, Fight Back Friday, Friday Favorites, My meatless Monday, Midnight Madness Meatless Monday, Mouthwatering Monday, and Just another Meatless Monday.