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Cumin Sweet Potato Soup
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- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup (about a handful) raw, unsalted cashews, soaked in water overnight
- 1/2 cup loosely packed fresh cilantro
- 1 pinch ground red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 4 cups water
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- Preheat the oven to 425°F.
- Wrap sweet potatoes in foil and place on a baking sheet. Bake for 25 minutes, or until a knife can be inserted and removed from potatoes with ease. When potatoes are done, open foil carefully and let cool before handling.
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