Macadamia Roasted Sweet Potato Soup {Vegan, Paleo}
This vegan macadamia and roasted sweet potato soup has a delightful creamy texture and mind-blowing flavor for a stunning holiday appetizer or light dinner.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Silicone baking mat
- Parchment paper
- Kitchen towel
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Saute pan
- Lime press
Ingredients
- 2 medium red onions, peeled and quartered
- 7 cups peeled and cubed orange-flesh sweet potatoes, (2lbs/1kg)
- 3 tablespoons grapeseed oil (or extra-virgin olive oil)
- 1 teaspoon Celtic sea salt, plus more to taste
- 8 cups (1.9l) vegetable broth
- 2 teaspoons minced fresh ginger
- 1/2 teaspoon ground turmeric
- Pinch of cayenne pepper, plus more to taste
- 1/4 cup (70g) raw unsalted macadamias
- Fresh lime juice, to serve
- 2 tablespoons finely chopped fresh cilantro, to serve
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