This healthy sweet potato soup is free of gluten, dairy, soy, corn, eggs. Vegan, Paleo.
- 1 large sweet potato
- extra-virgin olive oil extra virgin
- 1 pound fresh cranberries
- 1/2 cup water
- 1 Tbsp. cashew butter
- sea salt to taste
- freshly ground black pepper to taste
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Preheat the oven to 375 degrees F. Prepare a rimmed baking sheet with parchment paper.
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Place the sweet potato on the prepared baking sheet and use a sharp knife to slit slices or poke holes in the sweet potatoes. Rub the sweet potato with a little bit of olive oil using your hands. Roast the sweet potato on the prepared baking sheet in the oven for 55 minutes or until very tender.
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Meanwhile, cook the cranberries on the stove top with the water until tender. Add more water if needed. Remove from the heat and set aside. Remove the sweet potato from the oven, peel and discard the skin and place the sweet potato flesh into a food processor with the cooked cranberries, cashew butter, sea salt and pepper, to taste and puree until very smooth.
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Transfer to serving bowls and serve warm.