Velvety Roasted Sweet Potato & Macadamia Soup
Indulge in the velvety richness of this Roasted Sweet Potato & Macadamia Soup, where the natural sweetness of roasted sweet potatoes harmonizes with the creamy texture imparted by soaked macadamia nuts. This soup is a celebration of simple ingredients coming together to create a symphony of flavors. Roasting the sweet potatoes and onions caramelizes their sugars, enhancing their innate sweetness and depth. This delightful dish is not only visually appealing with its vibrant orange hue but also offers a comforting warmth perfect for any season. Whether enjoyed as a starter or a hearty main course, this soup will leave you feeling satisfied and nourished. Experiment with the nut quantity to find your ideal flavor balance; less will highlight the sweet potatoes, while more will create a delectable, nutty twist. Perfect for sharing with family or friends, this soup is a reminder that comfort food can be both wholesome and incredibly delicious.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Cold pressed extra virgin olive oil
3 tablespoons (none)
Red onions
2 large (quartered)
Sweet potatoes
4 lbs (2 Kg) (peeled and cut into large rustic chunks)
Vegetable broth
8 cups (none)
Raw macadamias
1/2-1 cup (soaked for 4-6 hours)
Whole raw macadamias
to garnish (none)
Chopped cilantro or coriander
to serve (none)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Peel the sweet potatoes and cut them into rustic chunks. Quarter the red onions.
3
In a large mixing bowl, toss the sweet potatoes and onions in the cold-pressed extra virgin olive oil and a generous pinch of Celtic sea salt.
4
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 1 hour, or until they are tender and caramelized, making sure to avoid any burnt black bits.
5
In a large pot, bring the vegetable broth to a boil. Once boiling, add in the roasted sweet potatoes and onions.
6
Reduce the heat and let the mixture simmer for approximately 10 minutes.
7
Allow the soup to cool slightly before blending it in batches with the soaked macadamia nuts until smooth and creamy.
8
Return the blended soup to the pot and simmer for an additional 5 minutes to warm through. Taste, and adjust the seasoning with more Celtic sea salt if needed.
9
Serve hot, garnished with whole raw macadamias and chopped cilantro or coriander for a fresh finishing touch. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Sweet Potato & Macadamia Soup?
The soup features a harmonious blend of natural sweetness from roasted sweet potatoes and a rich, creamy texture from soaked macadamia nuts.
Is this Roasted Sweet Potato & Macadamia Soup vegan?
Yes, this recipe is entirely plant-based and vegan-friendly, using vegetable broth and macadamia nuts for creaminess instead of dairy.
Is this soup recipe gluten-free?
Yes, all the ingredients listed, including sweet potatoes, macadamia nuts, and vegetable broth, are naturally gluten-free.
How long does it take to roast the vegetables?
The sweet potatoes and red onions should be roasted for approximately 1 hour at 400 degrees Fahrenheit until they are tender and caramelized.
Why do the macadamia nuts need to be soaked?
Soaking the raw macadamia nuts for 4 to 6 hours softens them, which is essential for achieving a perfectly smooth and velvety consistency when blended into the soup.
Can I adjust the amount of macadamia nuts used?
Yes, you can use between 1/2 to 1 cup of macadamia nuts; using less highlights the sweet potato flavor, while more creates a richer, nuttier profile.
What type of oil is recommended for roasting the vegetables?
The recipe calls for cold-pressed extra virgin olive oil to toss the sweet potatoes and onions before roasting.
What temperature should the oven be set to?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How many sweet potatoes do I need for this recipe?
The recipe requires 4 lbs or approximately 2 Kg of sweet potatoes.
Should I peel the sweet potatoes?
Yes, the sweet potatoes should be peeled and cut into rustic chunks before roasting.
What kind of onions are used in this soup?
The recipe specifically uses 2 large red onions, which add a lovely sweetness when roasted.
How much vegetable broth is required?
You will need 8 cups of vegetable broth for this soup.
How long should the soup simmer once the vegetables are added to the broth?
Let the mixture simmer for approximately 10 minutes before you begin the blending process.
What is the best way to blend the soup?
It is recommended to allow the soup to cool slightly and then blend it in batches with the soaked macadamia nuts until smooth.
Do I need to cook the soup again after blending?
Yes, return the blended soup to the pot and simmer for an additional 5 minutes to ensure it is warmed through before serving.
What are the recommended garnishes for this soup?
Garnish the soup with whole raw macadamias and chopped cilantro or coriander for a fresh finishing touch.
What type of salt should I use?
Celtic sea salt is recommended to enhance the flavors of the vegetables.
Is this soup considered a healthy meal?
Yes, it is described as a wholesome and nourishing dish made with simple, natural ingredients.
How do I prevent the vegetables from burning during roasting?
Monitor the oven and make sure to avoid any burnt black bits, aiming instead for a tender and caramelized finish.
Can I use a different type of nut?
While macadamias provide a specific flavor, cashews could serve as a substitute for creaminess if macadamias are unavailable.
How many ingredients are in this recipe?
There are 7 main ingredients: olive oil, red onions, sweet potatoes, vegetable broth, raw macadamias, garnishing macadamias, and cilantro.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy and quick recipe to prepare, despite the roasting time.
What is the texture of this soup?
The soup has a velvety, rich, and creamy texture thanks to the blended roasted vegetables and macadamia nuts.
Can this soup be served as a main course?
Yes, it is hearty enough to be served as a main course or as a starter.
How do I prepare the red onions for roasting?
The red onions should be quartered before being tossed with oil and salt for roasting.
Can I make this soup ahead of time?
Yes, this soup stores well and can be reheated, making it great for meal prep.
What color is the final soup?
The soup has a vibrant orange hue.
What does roasting do to the flavor of the onions and sweet potatoes?
Roasting caramelizes the natural sugars in the vegetables, which enhances their depth and sweetness.
Can I use coriander instead of cilantro?
Yes, the recipe suggests using either chopped cilantro or coriander for the final garnish.
Should the macadamias used for garnish be soaked?
No, the recipe suggests using whole raw macadamias for the garnish to provide a texture contrast.