Turmeric Roasted Sweet Potato and Macadamia Soup

Roasted sweet potatoes and red onions are magical in this creamy dairy-free soup when combined with macadamia nuts, ginger and a squeeze of lime juice. The crushed macadamia nuts on top are a must!

Roasted sweet potatoes and red onions are magical in this creamy dairy-free soup when combined with macadamia nuts, ginger and a squeeze of lime juice. The crushed macadamia nuts on top are a must!

I just loved this vegan soup recipe from Tess Master’s new cookbook The Perfect Blend. Her new book which is part of her blender series offers 100 nutrient-dense recipes for healthy living with tasty, crowd-pleasing dishes. This soup takes about 1 hour to make as you have to roast the vegetables first, but it’s mostly hands off time and easy to make. This also freezes well so you can make this ahead for meals for the month.

Turmeric Roasted Sweet Potato and Macadamia Soup

Roasted sweet potatoes and red onions are magical in this creamy dairy-free soup when combined with macadamia nuts, ginger and a squeeze of lime juice. The crushed macadamia nuts on top are a must!

Ingredients:

  • 2 medium red onions, peeled and quartered
  • 2 pounds (1kg) orange sweet potatoes, peeled and cut into chunks (about 6 1/2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Kosher sea salt, plus more to taste
  • 8 cups (1.9l) vegetable broth
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground turmeric
  • Pinch of cayenne pepper, plus more to taste
  • 1/4 cup (70g) unsalted macadamias
  • Fresh lime wedges, to serve
  • 2 tablespoons finely chopped fresh cilantro, to serve
  • (Optional) chopped macadamias, for garnish

Directions:

  1. Preheat the oven to 375°F.
  2. Line a large baking sheet with a silicone liner or parchment paper.
  3. Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet. Roast for about 50 min, until the vegetables are cooked but not burnt. You don’t want any black bits. You are going to put them into the pot to boil and cook further.
  4. Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.
  5. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse.
  6. Remove the soup from the heat and stir in the macadamias. Allow the mixture to stand for 10 minutes to soften the nuts and cool the soup slightly.
  7. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
  8. Return the soup to the saucepan, season to taste, and warm it over low heat.
  9. To serve, ladle the soup into bowls and add a splash of the lime juice, top with cilantro and macadamias if using.

Nutrition Information

Yield: 9 servings, Serving Size: 1 cup

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 5
  • Calories: 199
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 196mg
  • Carbohydrates: 30.5g
  • Fiber: 5g
  • Sugar: 2g
  • Protein: 2.5g

Roasted sweet potatoes are magical in this soup when combined with a squeeze of lime juice. The crushed macadamia nuts on top add texture in every bite!