Sweet Potato & White Bean Curry Soup with Roasted Broccoli

Sweet Potato & White Bean Curry Soup with Roasted Broccoli







Most people who know me really well know that there are 2 things that I really love to do....cook and clean. Now, I realize that making that statement probably makes me sound like the epitome of a boring, domestic housewife. Haha! However, those aren't the only things I love to do, obviously. But I actually do find immense joy in cleaning and having a really clean house (thanks Mom!). I really love to vacuum, like......a lot. Boring, I know, but just ask my best friend how much I vacuumed growing up as we hung out together. She still is scarred from all my vacuuming sessions, hahaha!


  • Cashew Cream for the Soup
  • ⅓ cup raw cashews, to make cashew cream (58 g, soaked overnight if you don't have a high-powered blender)
  • ⅔ cup water
  • Roasted Broccoli
  • 3 cups frozen broccoli florets (244 g, I prefer to use frozen because they stay moist while cooking and don't burn or dry out too fast like fresh broccoli)
  • Soup
  • 4 cups water
  • 1 packed cup finely chopped yellow onion (140 g)
  • 3-4 extra large garlic cloves, minced (15 g, about 1½ tablespoons)
  • 2 teaspoons fine sea salt
  • ¼ cup tomato paste (60 g)
  • 1 cup cashew cream (if allergic to cashews, sub full-fat creamy coconut milk, not a light plant milk or water, or the soup will be too runny/watery! Please note that I have only tested this with cashew cream)
Read the whole recipe on The Vegan 8