A creamy raw vegan sweet potato soup! We all have in mind these delicious times, enjoying a velvety soup in a wood fire heated room… Whether they are pumpkin, carrot or leek soups, what a treat are those fresh veggies turned into flavorful savory tablespoons!
Much appreciated in winter
Truth is it’s a starter, or even a main, that we most often crave in Autumn or Winter. It is also my case! Just the sweet name of a velvety vegan sweet potato soup makes my taste buds shimmer. I love these delicate gulps full of warmth, enjoyed while taking all our time.
It has this extra ingredient that is conviviality. It is about sharing and enjoying together, while a tasty silence accompanies the first spoonfuls. We then taste this warm present moment.
A raw vegan sweet potato soup, must be cold ?
Well, that’s a question I asked myself when I started to study raw cooking. In cooler climates we sometimes feel the need to bring warmer foods to our bodies. It brings such a delectable contrast to the outside temperature.
Also emotionally we need to eat warm, as it is so intimately linked to our food traditions. It’s a bit like having a dessert at the end of a meal. This comforting need we inherited it from our childhood. It connects us to our traditional culinary culture.
When I studied raw food I was therefore very exited to find that some recipes could be offered hot!
In London, the climate being far from tropical, I was happy to be able to serve our Customers some dishes we were preparing in advance, kept at around 40 degrees (118°F), as well as their containers in the dehydrators.
All we had to do was set the plates, throw a pinch of fresh basil or parsley on top and off it goes!
Indeed, eating raw is far from being synonymous with eating cold! And this raw vegan sweet potato soup with sun-dried tomatoes is proof of that.
Benefits of eating a raw soup
There are many! Take a look at this post where I explain why it is important to consume our food in a reasonable temperature range, for the survival of nutrients, like enzymes.
As a Vegetarian for most of my life and now a Vegan, I always paid attention to the nutritionnal side of food.
More nutrients bring us more energy, therefore more life! By preserving all the nutrients in our food we strengthen our immune system during the coldest months.
Also let’s not peel the vegetables. Important amount of minerals and fibers are located in or near the skin. So let’s buy organic and directly chop this zucchini or sweet potato, and same for grated carrots 😉
In fact, the idea is to keep food at room temperature at least. If it comes out of the refrigerator, it is advisable to do so one to two hours before the meal.
And especially for the dishes that we love to eat hot, like a soup, velouté, or a broth, we can bring more heat to them by different means, here are some of them.
Eating warm and alive, some tips
The blender technique
A specifically high speed blender vs a food-processor, allows its contents to warm up naturally. This heat is created by friction. It’s a tip to remember as you just need to keep the blender on high speed for several minutes.
I advise that you check the temperature regularly so that it doesn’t heat up too much anyway.
For example, when I make cashew cheeses, it takes several minutes for the preparation to become completely smooth. If it gets too hot, I let the mixture cool down for a few minutes before starting again.
The dehydrator technique
Another possibility is to use a dehydrator, or a half-open oven at 50°C to heat the preparations.
We can also put the plates or bowls inside it for the service. Depending on the room temperature, a dish kept at 40°C (118°F) can cool down quite quickly. With a bit of anticipation we can do it very well 🙂
The hot water technique
Another possibility for the preparation of soups and velvets: hot water can be added. You can add boiling water directly into the dehydrator, once all the ingredients have been added.
The bain-marie technique
Another technique for gentle heating is the bain-marie. Forget this sizzling skillet, you simply place your soup container on top of a saucepan filled with water over medium heat. Let simmer and mix with a spoon regularly to distribute the heat evenly throughout the mix. This won’t cook the precious nutrients.
I hope these tips will reassure or inspire you to eat hot and living foods in cold weather, or simply when you feel like it!
A velvety raw vegan sweet potato soup, sunshine in your plate!
This raw vegan sweet potato soup with added sun-dried tomatoes is a real treat. Those who tried loved it! Accompanied with tapenade toasts it’s just the best!
It has all the sunshine of Provence, with its delicate seasoning of thyme and garlic, enhanced with a drizzle of palatable local olive oil. You can also make it more spicy with Espelette pepper, the one and only spicy pepper variety that grows in France.
When I’m lucky enough to have a lot of good tomatoes in season, I love to dry them myself so that I always have some available all year round. Their flavor is then incomparable. Moreover, there is no need to salt them. Industrialists do it to reduce the drying time. They should be dried at 35° ideally.
Sometimes I dry them outside, when the Provencal sun is at its highest and offers us the most heat. The flavor is then added to the pleasure of doing it yourself.
Mmmh, a real creamy velvety texture
For the velvety twist, I invite cashews to the party! Traditionally, dairy cream is used. But in this recipe nothing is missing to the texture, just creamy as it should be.
You can also, if you wish, use sunflower seeds, maybe more local to you and less expensive than cashews.
Raw Vegan Sweet Potato Soup
- A blender
- 5 cups sweet potatoes Chopped. Wash well but keep the skin, so nutrient dense!
- 1.5 cups soaked cashews sunflower seeds can be used instead
- 1/2 cup chopped shallot
- ½ cup sun-dried tomatoes soaked in 3 cups water (keep the water)
- 6 tablespoons olive oil
- 2 cloves garlic
- 1 cup chopped celery
- 2 tablespoons apple cider vinegar
- 1 tsp. coarse sea salt to be adjusted according to the level of salt in sun-dried tomatoes
- 1 tsp. agave syrup
- Place all the ingredients including the water of the sun-dried tomatoes, except the herbes de Provence in the blender. Blend in two different batches if the blender bowl is not large enough.
- Blend until the mixture heats up to the temperature of your little finger (or heat later in a water bath or dehydrator).
- Insert the herbes de Provence and stir at a slow speed, just so that they are mixed but keep their texture.
- Serve in bowls previously heated in the dehydrator or oven.
- Sprinkle with thyme, activated sunflower seeds, sun-dried tomato strips and a few drops of olive oil.
- Enjoy now, while it’s hot! 🙂
Any comments or questions? Let me know below 🙂