Ingredients for Creamy Vegan Roasted Sweet Potato Soup
- Extra Virgin Olive Oil
- 1 medium red onion
- Sweet Potatoes
- Vegetable Broth
- 1/2 cup macadamia nuts (plus more to taste)
- Cilantro
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How to Make Creamy Vegan Roasted Sweet Potato Soup
- Preheat oven to 325°F (160°C).
- Peel and chop 2 lbs (900g) sweet potatoes and 1 medium red onion into 1-inch chunks.
- Toss the sweet potatoes and red onion with 2 tablespoons olive oil and 1 teaspoon Celtic sea salt.
- Roast for 50-60 minutes, or until tender and slightly caramelized.
- While the vegetables roast, bring 4 cups (950ml) vegetable broth to a boil.
- Add the roasted vegetables to the boiling broth and simmer for 10 minutes.
- Let the soup cool slightly before adding 1/2 cup macadamia nuts (or more, to taste).
- Blend the soup until completely smooth using an immersion blender or a regular blender in batches.
- Return the blended soup to the pot and simmer for 5 minutes.
- Season with additional Celtic sea salt to taste.
- Garnish with fresh chopped cilantro and a few raw macadamia nuts. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
91g
Fat
17g
Carbs
33g
