Turmeric Roasted Sweet Potato and Macadamia Soup
This delightful vegan soup features roasted sweet potatoes infused with turmeric, creating a rich and creamy texture without any dairy. Enhanced by the addition of macadamia nuts and a hint of ginger, it’s finished off with a zesty splash of lime juice for an extra layer of flavor.
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Ingredients
- 2 medium red onions
- 8 cups vegetable broth
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon ground turmeric
- Pinch of cayenne pepper
- 1/4 cup unsalted macadamias
- Fresh lime wedges
- 2 tablespoons finely chopped fresh cilantro
- Optional chopped macadamias, for garnish
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Kosher sea salt
- 2 pounds orange sweet potatoes, peeled and cut into chunks
Equipment Needed
- sheet pan
Instructions
- 1
Begin by setting your oven to a temperature of 375°F.
- 2
Prepare a large baking sheet by lining it with a silicone mat or parchment paper.
- 3
In a mixing bowl, combine the onions and sweet potatoes with oil and salt, ensuring they are well-coated. Spread the mixture evenly on the prepared baking sheet. Roast in the oven for approximately 50 minutes, until the vegetables are tender and golden without any charred spots. Aim to avoid any blackened pieces, as they will be blended later.
- 4
Once roasted, transfer the vegetables into a sizable saucepan and incorporate the vegetable broth, ginger, turmeric, and cayenne pepper.
- 5
Bring the contents of the saucepan to a boil, then lower the heat to medium-high and let it simmer, partially covered, for about 15 minutes. This allows the flavors to meld beautifully.
- 6
After simmering, take the saucepan off the heat and mix in the macadamia nuts. Let the soup sit for 10 minutes to soften the nuts and allow it to cool slightly.
- 7
Carefully pour the soup into a blender in batches, and blend on high for 1 to 2 minutes until you achieve a silky smooth consistency. If using a standard blender, remove the small central lid cap and cover the opening with a kitchen towel to let steam escape as you blend.
- 8
Return the pureed soup to the saucepan, adjust the seasoning to your liking, and gently heat it over low flame.
- 9
For serving, ladle the soup into bowls, drizzle with a splash of lime juice, and garnish with cilantro and macadamias if desired.