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This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

Turmeric Roasted Sweet Potato Soup (Vegan)

This healthy sweet potato soup is delicious and nourishing. The blended sweet potatoes and macadamia nuts thicken it without adding any dairy. The crushed macadamia nuts, lime juice, and cilantro on top are a must! When you’re in search of more fall sweet potato recipes, try my Chicken Sweet Potato and Kale Soup, Turkey Pot Pie with Sweet Potato Stuffing, and Turmeric Roasted Chicken and Sweet Potatoes. And if it’s soup you crave, you may see more Soup Recipes here.

I just loved this vegan soup recipe from Tess Master’s cookbook The Perfect Mix. Her book, which is a component of her blender series, offers 100 nutrient-dense recipes for healthy living with tasty, crowd-pleasing dishes. This soup takes about one hour to make as you roast the vegetables first, but it surely’s mostly hands-off and straightforward to make.

Vegan Sweet Potato Soup Ingredients

• Onions: I exploit red onions, but you possibly can use yellow if that’s all you have got.
• Sweet Potatoes: Peel and cut two kilos of sweet potatoes.
• Olive Oil and Kosher Salt for roasting the veggies
• Vegetable Broth: Swap chicken broth for vegetable.
• Spices: Fresh ginger, ground turmeric, cayenne pepper
• Macadamias: Select unsalted.
• Toppings: Lime wedges, fresh cilantro, chopped macadamia nuts

How To Make Vegan Sweet Potato Soup

1. Roast Vegetables: Toss the sweet potatoes and onions in olive oil and salt. Bake on a parchment-lined baking sheet for about 50 minutes at 375° The veggies will proceed to cook within the soup.
2. Simmer: Add the vegetables to a big pot with the broth and spices and produce it to a boil. Reduce the warmth to medium-high, and simmer the soup partially uncovered for about quarter-hour.
3. Macadamias: Remove the pot from the warmth and stir within the nuts. Let the pot stand for 10 minutes to let the macadamias soften and the soup cool.
4. Mix: Pour the soup into your blender in batches and puree for a few minutes. Once smooth and creamy, return all of the soup to the pot, season it to taste, and warm on low heat.
5. Ending Touches: Serve the soup with a splash of lime juice, cilantro, and macadamia nuts.

How To Freeze Sweet Potato Soup

This sweet potato soup freezes well, so you may make it ahead and have meals for the subsequent few months. I wish to freeze soup in smaller containers so the servings are portioned. To thaw, put a container within the fridge overnight or microwave it for longer if pulled straight from the freezer.

Can I substitute yams for sweet potatoes in soup?

Yes, you may sub yams for sweet potatoes on this soup. Either will work, so use whatever you could find.

Can you utilize an immersion blender for soup?

You need to use an immersion blender if that’s all you have got, but it surely may not get the soup as smooth and creamy as an everyday blender. For an everyday blender, let the soup cool for a bit before mixing. Also, remove the cap from the highest of the blender and canopy it with a towel so steam can escape.

More Fall Soup Recipes You’ll Love:

Turmeric Roasted Sweet Potato and Macadamia Soup

5

199 Cals
2.5 Protein
30.5 Carbs
8 Fats

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 20 mins

This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

• 2 medium red onions, peeled and quartered
• 2 kilos 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 vegetable broth
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon ground turmeric
• Pinch of cayenne pepper, plus more to taste
• 1/4 cup unsalted macadamias, 70g
• Fresh lime wedges, to serve
• 2 tablespoons finely chopped fresh cilantro, to serve
• Optional chopped macadamias, for garnish

• Preheat the oven to 375°F.

• Line a big baking sheet with a silicone liner or parchment paper.

• Toss the onions and sweet potatoes in oil and salt and unfolded 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’ll put them into the pot to boil and cook further.

• Transfer the vegetables to a big saucepan and add the vegetable broth, ginger, turmeric, and cayenne.

• Bring the mixture to a boil, after which reduce the warmth to medium-high, and simmer, partially covered, for about quarter-hour to permit the flavors to infuse.

• Remove the soup from the warmth and stir within the macadamias. Allow the mixture to face for 10 minutes to melt the nuts and funky the soup barely.

• 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 canopy the opening with a kitchen towel so steam can escape whilst you mix.)

• 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.

Serving: 1cup, Calories: 199kcal, Carbohydrates: 30.5g, Protein: 2.5g, Fat: 8g, Saturated Fat: 1g, Sodium: 196mg, Fiber: 5g, Sugar: 2g

Keywords: dairy free soup, sweet potato recipes, sweet potato soup, vegan soup