💜 Purple Sweet Potato & Sage Soup with Cashew Cream (Vegan & Elegant)
🌿 A Show-Stopping Vegan Soup for Special Occasions
If you’re looking for a soup that’s equal parts elegant, comforting, and conversation-starting, this Purple Sweet Potato & Sage Soup with Cashew Cream checks every box. With its vibrant purple hue, silky texture, and aromatic herbs, it’s the kind of dish that turns a weeknight dinner into a culinary event—or steals the show at a dinner party.
This vegan gourmet soup is free of dairy and gluten, but full of flavor and nutrients. The cashew cream adds richness without overpowering, while sage brings depth and warmth that complements the natural sweetness of purple sweet potatoes.
🛒 Ingredients (Serves 2–3)
- 2 purple sweet potatoes, peeled and cubed
- 1 tbsp fresh sage, chopped
- 2 cups vegetable broth
- 1/4 cup raw cashews, soaked for at least 2 hours
- 1/4 cup water (for blending cashew cream)
- 1/2 tsp sea salt, or to taste
- Optional: black pepper, drizzle of olive oil, edible flowers for garnish
🔪 Instructions
Step 1: Cook the Base
In a medium pot, combine the cubed sweet potatoes, chopped sage, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until potatoes are fork-tender.
Step 2: Blend the Soup
Transfer the mixture to a blender (or use an immersion blender) and puree until smooth. Season with sea salt to taste.
Step 3: Make the Cashew Cream
In a high-speed blender, blend the soaked cashews with 1/4 cup water until completely smooth and creamy. Add a pinch of salt if desired.
Step 4: Assemble & Serve
Pour the soup into bowls and drizzle generously with the cashew cream. Swirl it with a spoon for a marble effect. Garnish with a few drops of olive oil, a sprinkle of black pepper, or even edible flowers for an upscale finish.
✨ Why You’ll Love This Vegan Gourmet Soup
- Stunning Color – The purple sweet potatoes make this soup visually unforgettable.
- Creamy Without Cream – Cashew cream delivers that luscious texture, dairy-free.
- Earthy, Sweet & Herby – Sage enhances the natural sweetness of the potatoes beautifully.
- Nutrient-Dense – Packed with antioxidants, fiber, and healthy fats.
- Perfect for Entertaining – Looks fancy, but comes together in under 30 minutes.
🍷 Wine Pairing & Serving Tips
- Pair with a dry white wine like Sauvignon Blanc or a light rosé.
- Serve with toasted sourdough, gluten-free crackers, or a microgreen salad.
- Turn it into a course in a full plant-based tasting menu with roasted vegetables and a light dessert.
🔄 Variations & Add-Ons
- Add roasted garlic or caramelized onions for deeper flavor.
- Blend in a splash of coconut milk for extra creaminess.
- Want it spicier? Add a pinch of cayenne or smoked paprika.
🥄 More Vegan Soup Recipes to Try
- Golden Coconut Parsnip Soup with toasted buckwheat
- Roasted Red Pepper & White Bean Soup
- Coconut Carrot Ginger Soup
Final Thoughts
This Purple Sweet Potato & Sage Soup with Cashew Cream is more than just a beautiful dish—it's a celebration of what plant-based cooking can be: elegant, rich in flavor, and deeply satisfying. Whether you're impressing dinner guests or treating yourself to something special, this is one recipe you'll want to save and savor.
📌 Pin it, cook it, and don’t forget to swirl in that cashew cream—it’s the detail that makes all the difference.
