Vegan Roasted Sweet Potato and Macadamia Soup by Tess Masters
The Blender Girl was so overwhelmed by the surprising depth of flavor of this simple vegan soup, that she could barely contain herself!
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Cooking tools:
- Blender
- Kitchen scale
- Silicone baking mat
- Oven
- Stove
- Baking sheet
- Parchment paper
- Kitchen towel
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 medium red onions peeled and quartered
- 2 pounds orange sweet potatoes peeled and cut into chunks (about 6 1/2 cups)
- 3 tablespoons grapeseed oil or extra-virgin olive oil
- 1/4 teaspoon Celtic sea salt plus more to taste
- 8 cups (1.9l) Massel 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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