Turmeric Roasted Sweet Potato and Macadamia Soup

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

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!
Turmeric Roasted Sweet Potato and Macadamia Soup

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.

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!
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4.85 from 13 votes
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Turmeric Roasted Sweet Potato and Macadamia Soup

5
5
2
SP
199 Cals 2.5 Protein 30.5 Carbs 8 Fats
Yield: 9 servings
COURSE: Dinner, Soup
CUISINE: American
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

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.

Nutrition

Serving: 1cup, Calories: 199kcal, Carbohydrates: 30.5g, Protein: 2.5g, Fat: 8g, Saturated Fat: 1g, Sodium: 196mg, Fiber: 5g, Sugar: 2g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 2
Points +: 5
Keywords: creamy soup recipe, dairy free soup, easy sweet potato recipe, sweet potato recipes, sweet potato soup

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!

 

 

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67 comments

  1. 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 🙂

  2. What a wonderful soup, we loved it. Easy to make too. Thank you.

  3. 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!

  4. 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. 

  5. 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. 

  6. I am in love with this soup! Super flavorful and full of anti inflammatory goodness!

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

  8. I’ve never really been a soup person. Not that I hated it, I just never really crave it…until I started making Gina’s soup recipes OMG. This combination is heavenly!! It’s got a really nice thick consistency without using any milk or cream and just a hint of spice gives it a nice kick. Adding the chopped nuts on top gives it a great texture as well. Highly recommend!

  9. This was an easy and delicious recipe! Better than any store bought soup. I love how flexible it is. In the future, I will use less onion and more sweet potato. Because I’m allergic to macadamia nuts, I enjoyed substituting cashews. I didn’t have any veggie stock, so I used chicken stock. Fabulous! Also, I didn’t miss the cream. My coworkers saw me add the crushed nuts to my soup and wondered what gourmet lunch I was eating. I can’t wait for tomorrow’s lunch. 

  10. This recipe is absolutely delish. I made exactly as written and can’t say enough!,  thank you Gina.

  11. This was delicious. Sent a jar to my parents to try as well. Can’t wait to hear how they like it.

  12. Hello there!!  I am making this recipe for dinner tonight.!  Just was wondering if you were including the smart points for the macadamia nuts or is this in addition to the 5 smart points for the soup.

  13. I made this for dinner this evening, delicious. My husband really liked it .Thank you for all your good recipies.

  14. Oh my goodness!  Can not wait for my family to get home for dinner! I blended it and now have it simmering on the stove! This will be a regular in the rotation!

  15. Turmeric is all the rage these days, but with only 1/2 teaspoon in the recipe… I find the title of the soup to be misleading. Just sayin’.   The flavor of the soup is very good, although I tweaked it for our tastes (we’re more savory than sweet). I halved the recipe, as I cook only for myself and my husband these days. That made plenty for one meal and leftovers the next day. I’d make this again, but it’s not a favorite.

  16. For my Weight Watchers peeps—this figures out to be 2 freestyle points  a serving if you substitute butternut squash for the sweet potatoes. Still creamy and yummy. 

  17. I made this and it tasted rather bland….I added all of the ingredients As specified any tips on how I can spruce it up as per the other comments it sounds a lot different than how mine turned out?

    • I needed more salt in the end to taste + I used all homemade chicken broth & subbed pistachios… added more ginger & turmeric than called for and some paprika as well. It was so good. definitely finish with the lime juice, sea salt & red pepper flakes!

  18. I have made this soup before and it’s amazing! Went to the store today to get the ingredients so I could make it again but the sweet potatoes I bought aren’t orange!! I cut into them and they are a cream color. Wtf?! I’ve never seen sweet potatoes this color  before. This may be a stupid question but do you think it will taste the same?? They are sweet potatoes just not orange so I’m hoping the only difference this time around is the color! ??‍♀️

  19. I made this last night, and after roasting the veggies, I set it to cook for 7mins in my stovetop pressure cooker. Another easy, healthy, and DELICIOUS meal from your site (I’ve been trying to make a new dish from your site at least once a week for the past year or so, and they are all great)! I agree that the cilantro, lime juice, and crushed macadamia nuts for serving make the dish. Thank you so much!

  20. I looked up grams to cup and internet said 32g to 1/4 cup. So should this be 70g or 32g of nuts? Love all your recipes! You are an amazing lady! Thank you for all you do!

  21. Omg yes indeed another great rescipy.i love it..soo good

  22. I see that someone asked of this could be frozen, but I don’t understand why you would leave out the nuts to freeze it? Could you not freeze the soup completed without the garnish?

  23. What could I use to make it nut free?

  24. Delicious! I definitely recommend the squeeze of lime, crumbled macadamias, and cilantro on top. It would also be great with some pita, sour cream, and beans on the side. I’ve been comparing sweet potato soup recipes, and this is my new favorite!

  25. Tried the soup tonight and it was nothing short of fantastic –
    My wife and I are constantly looking for not only new recipes, but healthy ones too! This hit the right notes, I forgot the macademias, but substituted almonds and it worked perfect

    Thanks!

    Alex

  26. flavors did not work for me! maybe I did something wrong. The soup was not quite sweet, and something else a little weird…. I poured it out.
    I usually love the recipes here and in the cookbook.

  27. Absolutely delicious soup, restaurant quality! Wonderful on its own, but adding the macadamia nuts, cilantro, and lime on top makes it out of this world. I’ve heard chefs talk about components of a recipe, and how you need to balance the dish with an acid. I never knew what that meant until adding the lime to this dish. It’s just perfection! 

  28. I made this today for a dozen military spouses. It got rave reviews. Thank you! For those who are wondering, it doubles easily.

  29. How do you choose the serving size? Just noticed this was 9 servings. 

  30. This is outstanding but it’s 6 smart points according to my weight watchers calculator. 

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  31. Wow, this soup is really, really good. I used about a teaspoon of cayenne, but otherwise followed the recipe to the letter. Thanks Gina!

  32. This soup is so good. I made it with toasted pecans instead of the macadamias; gave it a rich, toasted flavor. Topped it with Greek yogurt, cilantro, toasted pecans, and a drizzle of olive oil. Outstanding recipe!

  33. Love all kinds of soups and this one is very interesting with the spices, and lime. Great recipe again. For the person wanting lower carbs, maybe try acorn, kabocha, or butternut squash? That may mimic this a bit. Love your recipes, and make as many as possible. I have a hard time going back to my favorites as there is always a new interesting recipe that you send to try. Love your cookbooks. It has changed the way I cook, and I use so many more interesting ingredients and flavors now too.

  34. This was really good! I used low sodium broth and just a smidgen of the kosher salt & it still had alot of flavor.

  35. Gina, would this freeze well? (without the nuts) Sounds like a delicious way to stay on plan throughout the work week, and I love warm lunches at my desk (instead of the standby cold salad)

  36. Made half the recipe for my husband and me last night. WOW!!!!! This is a very rich soup and wonderful.

    • Thought some might be interested in this comment. I live in an area that I’m fortunate just to find macadamia nuts “salted.” I didn’t add any additional salt to the recipe so everything turned out just fine.

  37. Would chicken broth instead of vegetable broth work would it throw off the flavor? 

    • I made this with half vegetable broth and half chicken broth because that’s what I had on hand & it was really good

      • Me too!! Haha. I accidentally bought too little of the veg broth. It’s currently cooking and I’m excited for the outcome!! 

  38. I made the paleo pancakes last weekend. GREAT RECIPE. Now I’m planning to make this next weekend. I love your recipes. Thank you!

  39. LOVE having the Smart Points calculated, but this recipe shows 5 Smart Points + 5. I’m thinking 5 Smart Points is Skinny, but if it’s 10, it’s a no go. Thanks!

  40. Do I have to put it in the blender?  Can’t I use my immersion wand?

  41. This looks amazing! Would it work in the Instant Pot, do you think?

  42. This sounds delish! I’m wondering if subbing raw cashews for the macadamia nuts would work. Thoughts?

  43. I made this last night. It was fantastic. Really rich and creamy. Take my input though (Which means follow the recipe!)!  Don’t double the salt to a tsp bc you think 1/2 tsp is too little – and don’t use salted macademia nuts when recipe calls for unsalted. You can always add more salt later (duh). It was too salty (my fault – and I LOVE salt) – but absolutely delicious and different.  Rich, tasty, satisfying. 

  44. Could I merge this with your cauliflower soup recipe I love or just substitute Cauliflower…the carbs are just a bit high for were in am at in my current macros..however love the idea of red onion and ginger..or am I just talking crazy..
    By the way..live and die for your recipes…have your cook books..and can not speak highly enough about you to others looking to either eat healthy or add to Thier current collection of recipeces…even got my trainers on the Gina bandwagon!
    Thank you for all you do!

  45. Could you do this in the crockpot? Looks amazing and thought maybe the roasting could be done in a crockpot but scared to try. 

  46. I had everything for this and was about out of any other produce so it was dinner tonight! Yum. I was tempted to add a little cream but then I tasted it and it was so creamy on it’s own! Thanks for the recipe. 

  47. This looks absolutely amazing, Gina! Love all of those flavors. 🙂