Creamy Vegan Roasted Sweet Potato Soup
photo by The Blender Girl
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 3 tablespoons cold pressed extra virgin olive oil
- 2 large red onions, quartered
- 4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
- 8 cups vegetable broth
- 1⁄2 - 1 cup raw macadamias (soaked for 4-6 hours)
- whole raw macadamias (to garnish)
- chopped cilantro or coriander, to serve
directions
- Peel the sweet potato and cut into rustic chunks with the red onions.
- Toss the vegetables in olive oil and Celtic sea salt.
- Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
- Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
- Allow to cool slightly, and then place in batches with the raw macadamias.
- Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
- Garnish with some chopped coriander and some raw macadamias and devour!
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Reviews
-
I had sweet potatoes I needed to use, and after reviewing the ingredients and saw it took very little with what I had on hand, I decided to make it for dinner tonight. I only had white onions and dry roasted macadamia nuts, so that's what I used.<br/><br/>As blendergirl stated, it had a lot of depth to the flavour. I really liked the cilantro (which I luckily had on hand as well) as a topping, but would have preferred it chopped. My husband put cayenne pepper on it to have a spicy aftertaste, which he said was good.<br/><br/>Will make again! Thanks for posting this recipe!