Creamy Vegan Roasted Sweet Potato Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  cold pressed extra virgin olive oil
• 2  large red onions, quartered
• 4  lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
• 8  cups vegetable broth
• 1⁄2-1  cup  raw  macadamias (soaked for 4-6 hours)
•  whole raw  macadamias (to garnish)
•  chopped cilantro or   coriander, to serve

Directions

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