Roasted Sweet Potato Soup

    1 hour 15 min

    You just would not believe something so basic could taste so rich AND creamy! The macadamia nuts are a must ingredient.

    9 people made this

    Serves: 6 

    • 3 tablespoons cold pressed extra virgin olive oil
    • 2 red onions, quartered
    • 2kg sweet potatoes, peeled and cut into large chunks
    • sea salt
    • 2 litres vegetable stock
    • 150g raw macadamia nuts, soaked for 4-6 hours
    • extra whole raw macadamia nuts for garnish
    • freshly chopped coriander to serve

    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. Preheat the oven to 140 C / Gas 2.
    2. Toss the red onion and sweet potato in olive oil and sea salt. Pour into a oven-proof dish and roast for about 1 hour so as not to get any burnt black bits.
    3. Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
    4. Allow to cool slightly, and then blend in a food processor in batches, adding the raw macadamia nuts.
    5. Reheat gently and season with sea salt to taste. Garnish with some chopped coriander and some raw macadamia nuts. Devour!

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    Reviews in English (1)


    Something else. Instead of the Macadamia Nuts you can add a dollop of Hummous to each bowl on serving  -  28 May 2011  (Review from Allrecipes AU | NZ)