Roasted Sweet Potato and Macadamia Soup Recipe

This tantalizing turmeric roasted sweet potato and macadamia soup is an experience for the senses. Combining the natural sweetness of roasted sweet potatoes, the earthy flavor of macadamias, and the exotic taste of turmeric, this soup is a perfect blend of flavors and nutrition.

Photos of Turmeric Roasted Sweet Potato and Macadamia Soup Recipe

All the ingredients in this recipe are easily available in a local grocery store. However, you might want to pay special attention to macadamias. These are a type of nutritious nuts native to Australia and are not as commonly used as peanuts or almonds, but they offer a unique crunch and taste to the soup.

Ingredients for Turmeric Roasted Sweet Potato and Macadamia Soup

Red onions: They add a depth of flavor to the soup.

Sweet potatoes: They provide the main base for our soup, adding a natural sweetness and creaminess when pureed.

Olive oil: Used for roasting the vegetables and has health benefits.

Vegetable broth: This forms the liquid base for the soup.

Fresh ginger: Adds a touch of warmth and spice to the soup.

Ground turmeric: Brings an earthy flavor and vibrant color to the soup.

Cayenne pepper: Gives a hint of heat to balance the sweetness of the soup.

Macadamias: They give a unique nutty flavor and creamy texture to the soup.

Lime wedges: The juice adds a tangy twist, enhancing the overall flavors.

Fresh cilantro: It adds a refreshing note to counterbalance the richness of the soup.

One reader, Isak Slattery says:

This turmeric roasted sweet potato and macadamia soup recipe is a game-changer! The flavors are so rich and comforting, and the macadamias add a delightful crunch. It's a perfect blend of sweet and savory, and the turmeric gives it a lovely golden hue. A must-try for anyone looking for a cozy, nourishing meal.

Isak Slattery

Techniques Required for Making This Soup Recipe

How to roast the vegetables: Toss the onions and sweet potatoes in oil and salt, then spread them out on a prepared baking sheet and roast at 375 degrees F for about 50 minutes until cooked but not burnt.

How to blend the soup: Pour the soup into a 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 blending.

How To Make Turmeric Roasted Sweet Potato and Macadamia Soup

This macadamia soup is a rich, creamy dish brimming with the flavors of turmeric and ginger. It’s served with a squeeze of lime juice then topped with more nuts.

Preparation: 10 minutes

Cooking: 1 hour 20 minutes

Total: 1 hour 30 minutes

Serves:

Ingredients

2medium red onions,peeled and quartered
2lbsorange sweet potatoes,(about 6½ cups), peeled and cut into chunks
1tbspextra-virgin olive oil
½tspkosher sea salt,plus more to taste
8cupsvegetable broth
2tspminced fresh ginger
½tspground turmeric
pinchcayenne pepper,plus more to taste
¼cupunsalted macadamias
fresh lime wedges,to serve
2tbspfresh cilantro,finely chopped, to serve
macadamias,chopped, for garnish, optional

Instructions

Preheat the oven to 375 degrees 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 minutes, until the vegetables are cooked but not burnt, as they will be cooked 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 the 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 blending.)
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

Calories: 141.83kcal
Fat: 4.50g
Saturated Fat: 0.70g
Trans Fat: 0.00g
Monounsaturated Fat: 3.34g
Polyunsaturated Fat: 0.25g
Carbohydrates: 24.46g
Fiber: 4.13g
Sugar: 5.68g
Protein: 2.29g
Sodium: 193.47mg
Calcium: 50.22mg
Potassium: 414.03mg
Iron: 1.01mg
Vitamin A: 722.58µg
Vitamin C: 7.35mg

Crucial Technique Tip for Preparing This Soup Recipe

When roasting the sweet potatoes and onions, ensure they are spread out evenly on the baking sheet. This allows for even cooking and prevents them from steaming instead of roasting. The goal is to achieve a nice caramelization on the vegetables, which will add depth of flavor to the soup. Also, when blending the soup, make sure to do it in batches and not to fill the blender more than halfway. This prevents the hot soup from splattering and causing burns. Lastly, don't skip the step of letting the soup stand after adding the macadamias. This allows the nuts to soften and infuse their flavor into the soup, enhancing the overall taste.

Time-Saving Tips for Preparing This Soup

Prep ahead: Chop the onions and sweet potatoes the night before and store them in the refrigerator to save time on the day of cooking.

Use a food processor: Use a food processor to quickly chop the onions and sweet potatoes instead of doing it by hand.

Multi-task: While the vegetables are roasting, use that time to prepare the rest of the ingredients or clean up the kitchen to save time later.

Buy pre-chopped ingredients: Consider buying pre-chopped onions and sweet potatoes to save time on prep work.

Invest in a good blender: A high-powered blender can quickly and efficiently puree the soup, saving time and effort.

Make a double batch: Make a larger batch of soup and freeze the extra portions for quick and easy meals in the future.

One-pot cooking: Consider using a large pot or Dutch oven to both roast the vegetables and make the soup, minimizing clean-up time.

Organize your workspace: Before you start cooking, gather all the necessary ingredients and tools to streamline the cooking process.

Substitute Ingredients For Turmeric Roasted Sweet Potato and Macadamia Soup Recipe

red onions - Substitute with yellow onions: Yellow onions can provide a slightly milder flavor compared to red onions, but they will still add a nice depth to the soup.
orange sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to sweet potatoes and can be a great alternative in this soup recipe.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and a high smoke point, making it a suitable substitute for olive oil in this recipe.
kosher sea salt - Substitute with Himalayan pink salt: Himalayan pink salt can provide a similar level of saltiness and also contains trace minerals that can enhance the flavor of the soup.
vegetable broth - Substitute with chicken broth: Chicken broth can add a savory depth to the soup, complementing the sweet potatoes and turmeric.
minced fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger in this recipe, providing a warm and aromatic flavor.
ground turmeric - Substitute with curry powder: Curry powder contains turmeric along with other spices, and can add a complex flavor profile to the soup.
unsalted macadamias - Substitute with cashews: Cashews can provide a creamy texture and nutty flavor similar to macadamias when blended into the soup.
fresh lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar citrusy brightness to the soup when squeezed over the top before serving.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh and herbaceous flavor to the soup as cilantro.

Presentation Tips for Turmeric Roasted Sweet Potato and Macadamia Soup

Elevate the plating: When presenting the soup, consider using a wide-rimmed bowl to showcase the vibrant colors and textures of the dish. The contrast of the orange sweet potato soup against the white bowl will create a visually striking presentation.
Garnish with macadamias: Sprinkle a few whole or crushed macadamias on top of the soup to add a delightful crunch and a touch of elegance to the dish. The macadamias will also provide a beautiful visual contrast against the smooth soup.
Artful drizzle of olive oil: Use a steady hand to drizzle a swirl of high-quality olive oil on the surface of the soup. The golden sheen of the oil will not only enhance the flavors but also add a sophisticated touch to the overall presentation.
Fresh herb accent: Place a small sprig of fresh cilantro on top of the soup for a pop of color and a hint of herbal fragrance. The vibrant green leaves will provide a visually appealing accent to the dish.
Lime wedge placement: Carefully position a small lime wedge on the rim of the bowl to add a bright and citrusy element to the presentation. This will also serve as a visual cue for the refreshing hint of lime in the soup.
Consider the negative space: Embrace the concept of negative space on the plate to allow the soup to be the focal point. A clean, uncluttered presentation will draw attention to the vibrant colors and enticing textures of the dish.

Essential Kitchen Tools for Making This Soup

Baking sheet: A flat metal tray used for baking and roasting foods in the oven.
Large saucepan: A deep cooking pot with a handle and often a lid, used for making soups, stews, and sauces.
Blender: A kitchen appliance used to puree, mix, or emulsify food and other substances.
Silicone liner or parchment paper: Used to line baking sheets to prevent sticking and make cleanup easier.
Vegetable peeler: A tool used to remove the outer skin of vegetables.
Knife: A sharp tool used for cutting and preparing ingredients.
Cutting board: A flat surface used for cutting and preparing food.
Measuring spoons: Utensils used to measure small amounts of ingredients accurately.
Measuring cups: Utensils used to measure dry or liquid ingredients.
Ladle: A long-handled spoon with a deep bowl, used for serving soups and stews.
Kitchen towel: A cloth used for drying hands, wiping surfaces, and handling hot cookware.
Spatula: A flat, flexible tool used for lifting, flipping, and spreading ingredients.
Tongs: A tool with two arms and a pivot, used for gripping and lifting hot or delicate foods.
Oven: A kitchen appliance used for baking, roasting, and heating food.
Stove: A cooking appliance with burners or heating elements used for cooking food in pots and pans.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Mixing bowl: A bowl used for mixing and combining ingredients.
Soup ladle: A large spoon with a deep bowl and a long handle, used for serving soup.
Citrus juicer: A tool used to extract juice from citrus fruits.
Vegetable peeler: A tool used to remove the outer skin of vegetables.

Storage and Freezing Instructions for This Soup

Allow the turmeric roasted sweet potato and macadamia soup to cool completely before storing or freezing.
Transfer the cooled soup to an airtight container or a freezer-safe bag.
If using a container, leave about an inch of space at the top to allow for expansion during freezing.
Label the container or bag with the name of the soup and the date it was made.
For storing in the refrigerator: Place the container or bag in the refrigerator and consume within 3-4 days.
For freezing: Place the container or bag in the freezer and store for up to 3 months.
When ready to enjoy the frozen soup, transfer it to the refrigerator to thaw overnight.
Reheat the thawed soup in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature.
If the soup appears too thick after thawing, you can add a little vegetable broth or water to adjust the consistency.
Give the reheated soup a quick taste and adjust the seasoning if needed before serving.

How To Reheat Leftover Turmeric Roasted Sweet Potato and Macadamia Soup

Reheat the leftover turmeric roasted sweet potato and macadamia soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures even heating and prevents the soup from scorching or sticking to the bottom of the pan.
For a quicker reheating option, transfer the leftover soup to a microwave-safe bowl and cover it with a damp paper towel or a microwave-safe lid. Microwave the soup on high power in 30-second intervals, stirring between each interval, until it is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
If the leftover soup has thickened during storage, you can thin it out by adding a small amount of vegetable broth or water while reheating. Stir the liquid into the soup until it reaches the desired consistency.
To enhance the flavor of the reheated soup, consider adding a fresh squeeze of lime juice and a sprinkle of chopped cilantro just before serving. These additions will brighten up the flavors and make the soup taste freshly made.
If you have any leftover roasted sweet potatoes or onions, you can dice them and add them to the reheated soup for added texture and flavor. This is a great way to use up any extra vegetables you may have.
For a creamier texture, you can blend the reheated soup using an immersion blender or transfer it to a regular blender and process until smooth. If using a regular blender, be cautious when blending hot liquids and always cover the lid with a kitchen towel to prevent any potential splatters.

Interesting Fact About Turmeric Roasted Sweet Potato and Macadamia Soup

The sweet potato is a great source of vitamin A, which is essential for maintaining healthy vision and a strong immune system. It also contains a good amount of fiber, which can aid in digestion and help you feel full for longer periods. Additionally, macadamia nuts are rich in healthy fats and can help lower cholesterol levels.

Is Making This Soup Economical for Home Cooking?

The cost-effectiveness of this turmeric roasted sweet potato and macadamia soup recipe is quite high. The main ingredients, such as sweet potatoes and onions, are affordable and readily available. The addition of macadamias adds a touch of luxury, but the overall cost remains reasonable. This hearty soup can serve as a complete meal, making it a budget-friendly option for a household of four. The estimated cost for this recipe is approximately $15, resulting in a high rating of 9 out of 10 for its cost-effectiveness.

Is This Soup Recipe Healthy or Unhealthy?

This turmeric roasted sweet potato and macadamia soup recipe is a nutritious and wholesome choice. The sweet potatoes provide a good source of fiber, vitamins A and C, and antioxidants, while the macadamias offer healthy fats and protein. Turmeric, ginger, and cayenne pepper add anti-inflammatory properties and a flavorful kick. The use of vegetable broth keeps the soup plant-based and low in calories. Overall, this recipe is a healthy option for a comforting and satisfying meal.

To further enhance the nutritional value of this soup, consider the following suggestions:

Increase the amount of ginger for added anti-inflammatory benefits and a more pronounced flavor
Add a handful of fresh spinach or kale during the last few minutes of cooking for an extra boost of vitamins and minerals
Garnish with a dollop of plain Greek yogurt for a creamy texture and a dose of protein
Sprinkle some pumpkin seeds on top for added crunch and a source of healthy fats and magnesium
Serve alongside a side salad or a slice of whole-grain bread for a well-rounded meal

Editor's Opinion on This Turmeric Roasted Sweet Potato and Macadamia Soup Recipe

The turmeric roasted sweet potato and macadamia soup recipe is a delightful blend of flavors and textures. The combination of sweet potatoes, turmeric, and macadamias creates a rich and creamy soup with a hint of warmth and nuttiness. The use of fresh lime juice and cilantro adds a refreshing and vibrant touch to the dish. The recipe's method of roasting the vegetables before simmering them in the broth enhances the depth of flavor. Overall, this soup is a comforting and satisfying dish that is perfect for any occasion.

Enhance Your Turmeric Roasted Sweet Potato and Macadamia Soup Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Broccoli: Toss broccoli florets with olive oil, minced garlic, and grated parmesan cheese. Roast in the oven until crispy and golden brown.

Honey Glazed Carrots with Thyme: Sauté carrots in butter and honey until caramelized, then sprinkle with fresh thyme for a fragrant and sweet side dish.

Balsamic Roasted Brussels Sprouts: Coat Brussels sprouts in balsamic vinegar and olive oil, then roast until tender and caramelized for a tangy and flavorful side dish.

Similar Recipes to Try If You Enjoy This Soup

Creamy Butternut Squash and Apple Soup: This creamy soup combines the sweetness of butternut squash with the tartness of apples for a comforting and flavorful dish.

Garlic Parmesan Roasted Brussels Sprouts: These roasted brussels sprouts are coated in a garlic parmesan sauce, creating a crispy and savory side dish that pairs well with any main course.

Honey Mustard Glazed Salmon: This recipe features tender and flaky salmon fillets glazed with a sweet and tangy honey mustard sauce, perfect for a quick and delicious seafood dinner.

Mango Coconut Chia Pudding: Indulge in this tropical dessert made with ripe mangoes, creamy coconut milk, and nutritious chia seeds for a refreshing and healthy treat.

Spicy Black Bean and Quinoa Stuffed Peppers: These stuffed peppers are filled with a zesty mixture of black beans, quinoa, and spices, creating a satisfying and protein-packed vegetarian meal.

Appetizer and Dessert Pairings for This Turmeric Roasted Sweet Potato and Macadamia Soup

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing large mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters by combining shredded zucchini with herbs, garlic, and a touch of parmesan cheese. Pan-fry until golden brown and serve with a side of creamy dipping sauce for a delightful appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a savory meal.

Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and a crunchy oat topping. Pair it with a scoop of vanilla ice cream for a delightful contrast of textures and temperatures.

Why trust this Turmeric Roasted Sweet Potato and Macadamia Soup Recipe:

This recipe offers a delightful combination of flavors and textures, creating a satisfying and nourishing soup. The use of turmeric adds a warm and earthy note, while the macadamias provide a creamy richness. The inclusion of fresh ginger and lime juice adds a zesty and refreshing element, enhancing the overall taste. With the wholesome sweetness of orange sweet potatoes and the aromatic blend of spices, this recipe promises a comforting and flavorful experience. Trust in the quality and balance of ingredients to elevate your soup-making skills and delight your taste buds.

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FAQ:

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes for sweet potatoes in this recipe. However, keep in mind that the flavor and texture of the soup will be different.

Can I use a different type of nut instead of macadamias?

Absolutely! You can use other nuts such as cashews, almonds, or even pine nuts as a substitute for macadamias.

How can I make this soup creamier without using a blender?

If you prefer a creamier texture without using a blender, you can use an immersion blender directly in the saucepan to puree the soup until it reaches your desired consistency.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it when you're ready to serve. Store it in an airtight container in the refrigerator for up to 3 days.

Is there a way to make this soup spicier?

If you prefer a spicier flavor, you can adjust the amount of cayenne pepper or add a dash of hot sauce to suit your taste preferences.