Turmeric Roasted Sweet Potato and Macadamia Soup Recipe

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Herbert Jensen Modified: March 21, 2022
Turmeric Roasted Sweet Potato and Macadamia Soup Recipe

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

  1. Preheat the oven to 375 degrees F.

  2. Line a large baking sheet with a silicone liner or parchment paper.

  3. Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet.

  4. Roast for about 50 minutes, until the vegetables are cooked but not burnt, as they will be cooked further.

  5. Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.

  6. 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.

  7. 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.

  8. 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.)

  9. Return the soup to the saucepan, season to taste, and warm it over low heat.

  10. 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
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