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    You are in: Home / Recipes / Creamy Vegan Roasted Sweet Potato Soup Recipe
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    Creamy Vegan Roasted Sweet Potato Soup

    Creamy Vegan Roasted Sweet Potato Soup. Photo by The Blender Girl

    1/1 Photo of Creamy Vegan Roasted Sweet Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    1 hrs

    5 mins

    The Blender Girl's Note:

    I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup – it’s simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the sweet potato and cut into rustic chunks with the red onions.
    2. 2
      Toss the vegetables in olive oil and Celtic sea salt.
    3. 3
      Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
    4. 4
      Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
    5. 5
      Allow to cool slightly, and then place in batches with the raw macadamias.
    6. 6
      Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
    7. 7
      Garnish with some chopped coriander and some raw macadamias and devour!

    Ratings & Reviews:

    • on May 22, 2011

      55

      I had sweet potatoes I needed to use, and after reviewing the ingredients and saw it took very little with what I had on hand, I decided to make it for dinner tonight. I only had white onions and dry roasted macadamia nuts, so that's what I used.

      As blendergirl stated, it had a lot of depth to the flavour. I really liked the cilantro (which I luckily had on hand as well) as a topping, but would have preferred it chopped. My husband put cayenne pepper on it to have a spicy aftertaste, which he said was good.

      Will make again! Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Vegan Roasted Sweet Potato Soup

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 630.2
     
    Calories from Fat 208
    33%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 253.7 mg
    10%
    Total Carbohydrate 100.6 g
    33%
    Dietary Fiber 16.3 g
    65%
    Sugars 22.9 g
    91%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    vegetable broth

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