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Turmeric Roasted Sweet Potato and Macadamia Soup

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This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

Roasted sweet potato soup
Turmeric Roasted Sweet Potato Soup (Vegan)

This healthy sweet potato soup is delicious and nourishing. The blended sweet potatoes and macadamia nuts thicken it without adding any dairy. The crushed macadamia nuts, lime juice, and cilantro on top are a must! If you’re looking for more fall sweet potato recipes, try my Chicken Sweet Potato and Kale Soup, Turkey Pot Pie with Sweet Potato Stuffing, and Turmeric Roasted Chicken and Sweet Potatoes. And if it’s soup you crave, you can see more Soup Recipes here.

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!

I just loved this vegan soup recipe from Tess Master’s cookbook The Perfect Blend. Her 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 one hour to make as you roast the vegetables first, but it’s mostly hands-off and easy to make.

Vegan Sweet Potato Soup Ingredients

  • Onions: I use red onions, but you could use yellow if that’s all you have.
  • Sweet Potatoes: Peel and cut two pounds of sweet potatoes.
  • Olive Oil and Kosher Salt for roasting the veggies
  • Vegetable Broth: Swap chicken broth for vegetable.
  • Spices: Fresh ginger, ground turmeric, cayenne pepper
  • Macadamias: Choose unsalted.
  • Toppings: Lime wedges, fresh cilantro, chopped macadamia nuts

How To Make Vegan Sweet Potato Soup

  1. Roast Vegetables: Toss the sweet potatoes and onions in olive oil and salt. Bake on a parchment-lined baking sheet for about 50 minutes at 375° The veggies will continue to cook in the soup.
  2. Simmer: Add the vegetables to a large pot with the broth and spices and bring it to a boil. Reduce the heat to medium-high, and simmer the soup partially uncovered for about 15 minutes.
  3. Macadamias: Remove the pot from the heat and stir in the nuts. Let the pot stand for 10 minutes to let the macadamias soften and the soup cool.
  4. Blend: Pour the soup into your blender in batches and puree for a couple of minutes. Once smooth and creamy, return all the soup to the pot, season it to taste, and warm on low heat.
  5. Finishing Touches: Serve the soup with a splash of lime juice, cilantro, and macadamia nuts.

How To Freeze Sweet Potato Soup

This sweet potato soup freezes well, so you can make it ahead and have meals for the next few months. I like to freeze soup in smaller containers so the servings are portioned. To thaw, put a container in the fridge overnight or microwave it for longer if pulled straight from the freezer.

Can I substitute yams for sweet potatoes in soup?

Yes, you can sub yams for sweet potatoes in this soup. Either will work, so use whatever you can find.

Can you use an immersion blender for soup?

You can use an immersion blender if that’s all you have, but it may not get the soup as smooth and creamy as a regular blender. For a regular blender, let the soup cool for a bit before blending. Also, remove the cap from the top of the blender and cover it with a towel so steam can escape.

Vegan Sweet Potato Soup

More Fall Soup Recipes You’ll Love:

 

Turmeric Roasted Sweet Potato and Macadamia Soup

4.89 from 18 votes
5
Cals:199
Protein:2.5
Carbs:30.5
Fat:8
This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.
Course: Dinner, Soup
Cuisine: American
Roasted sweet potato soup
Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins
Yield: 9 servings
Serving Size: 1 cup

Ingredients

  • 2 medium red onions peeled and quartered
  • 2 pounds 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 vegetable broth
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground turmeric
  • Pinch of cayenne pepper plus more to taste
  • 1/4 cup unsalted macadamias 70g
  • Fresh lime wedges to serve
  • 2 tablespoons finely chopped fresh cilantro to serve
  • Optional chopped macadamias, for garnish

Instructions

  • Preheat the oven to 375°F.
  • Line a large baking sheet with a silicone liner or parchment paper.
  • 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.
  • Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.
  • 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.
  • 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.
  • 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.)
  • Return the soup to the saucepan, season to taste, and warm it over low heat.
  • To serve, ladle the soup into bowls and add a splash of the lime juice, top with cilantro and macadamias if using.

Last Step:

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Equipment

Nutrition

Serving: 1 cup, Calories: 199 kcal, Carbohydrates: 30.5 g, Protein: 2.5 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 196 mg, Fiber: 5 g, Sugar: 2 g

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77 comments on “Turmeric Roasted Sweet Potato and Macadamia Soup”

  1. After years of watching your video and reading your recipes I finally broken down(because of holiday specials) and purchased an Instant Pot 8 Quart Crisp Multi-Cooker + Air Fryer, 9-in-1: Pressure Cook, Steam, Slow Cook, Sauté, Air Fry, Bake, Broil, Roast, Keep Warm, Rice, Oatmeal. I am looking forward to trying you Instant Pot recipes now.

  2. Avatar photo
    Tracy Shelton

    Absolutely love this healing soup! Turmeric and ginger are so good! I didn’t have cayenne pepper so I used a bit of chipotle pepper. I never missed the dairy, but it’s so creamy you think it has cream in it! I paired it with a large salad for Meatless Monday! 

  3. This is a delicious soup!  I did not have macadamia nuts so I used pecans.  I did not use lime juice or cilantro.  For me, this was a perfect fall soup with the changes I made for my taste.

  4. Avatar photo
    marion mahony

    This soup was delicious!  Made enough for dinner with my husband and sent some to a friend… We all LOVED it!! 

  5. Outstanding gourmet soup!  My friend commented that it would be a $20 bowl of soup in a restaurant. 

  6. This soup is AHH-MAZING!! I have made it a few times as written except traded the veggie broth for chicken broth. It freezes nicely and tastes just as delicous cold as it does warm. The second time I made it, all the potatoes burned on the bottom, but the soup still tasted fantastic. Slightly different, but delicious.

    THANK YOU for sharing such an awesome recipe 🙂

  7. This recipe was so easy and delicious! I loved the layering of the flavors. I used my immersion blender which made it even easier. Thank you!

  8. Yummy!!! Love this soup! Question…I used my hand blender. It didn’t get quite as smooth as the picture. Little bits of macadamia. Maybe the blender would have been better after all? I always use my hand blender for soups. 

  9. Avatar photo
    Lisa Ledezma

    Oh my gosh! Not one to typically like these kinds of soups, I just have to say this was absolutely amazing! This is so exquisite that I could see this being served in the fanciest of restaurant’s. I did modify the recipe a bit by adding 2 teaspoons of chicken flavored “better than boullion” in addition to the 2 tablespoons of vegetable boullion it calls for. Superb! Thank you for an amazing recipe. I will definitely keep this one in my favorites and serve at my next dinner party. 

  10. I saw others subbing other nuts for the macadamia, but I can’t eat any kind of nut… what could I sub?