Sweet Potato and Cashew Soup with Avocado Cream

Tonight's soup made by our friend Susan Prichard was a perfect balance of sweet, rich creaminess (without cream) and tangy lime.  It was served with moist cornbread and a green mango walnut salad drizzled with a balsamic vinaigrette dressing.

Acoado Cream:

1 garlic clove, pealed

2 avocados

1/4 cup plan yogurt

3 tablespoons lime juice
1/4 cup fresh cilantro leaves
1/4 cup salt

Combine all ingredients in a food processor until smooth.  Place in an airtight container with avocado pits to prevent browning.  Refrigerate until ready to serve.

Soup:
1 onion, chopped
2 stalks celery, chopped

2 tbsp grapeseed oil

3 medium sweet potatoes, peeled, chopped & roasted

1 cup cashews, lightly toasted

5 cups chicken or vegetable broth

1/2 cup green onions, chopped

3 tbsp lime juice

In a large Dutch oven, saute onion and celery in oil until translucent.  Add sweet potatoes, cashews and broth.  Bring to a boil, reduce heat and simmer for 20 minutes.  Remove from heat, puree in blender until smooth.  Add lime and season to taste.  Add more broth to achieve desired consistency.  Remove pit from cream.  Add a dollop of cream to individual servings.  Sprinkle with chopped green onions.