Turmeric Roasted Sweet Potato and Macadamia Soup

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This delicious roasted Sweet Potato soup is creamy and dairy-free soup with macadamia nuts, ginger and a squeeze of lime juice

Roasted sweet potato soup
Turmeric Roasted Sweet Potato and Macadamia Soup

The crushed macadamia nuts on top are a must! A delicious & nourishing sweet potato recipe.

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.

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!

You can see more Soup Recipes here!

Roasted sweet potato soup
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4.85 from 13 votes
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Turmeric Roasted Sweet Potato and Macadamia Soup

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
WW Points Plus: 5
Keywords: creamy soup recipe, dairy free soup, easy sweet potato recipe, sweet potato recipes, sweet potato soup

 

 

 

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69 comments

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

  2. 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 🙂

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

  4. 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!

  5. 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. 

  6. 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. 

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

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