Turmeric Roasted Sweet Potato and Macadamia Soup

This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

This healthy sweet potato soup is delicious and nourishing. The blended sweet potatoes and macadamia nuts thicken it without adding any dairy.

This sweet potato soup freezes well, so you can make it ahead and have meals for the next few months. I like to freeze soup in smaller containers so the servings are portioned. To thaw, put a container in the fridge overnight or microwave it for longer if pulled straight from the freezer.

Ingredients:

 2 medium red onions peeled and quartered

2 pounds orange sweet potatoes, peeled and cut into chunks (about 6 1/2 cups)

1 tablespoon extra-virgin olive oil

1/2 teaspoon Kosher sea salt plus more to taste

8 cups vegetable broth

2 teaspoons minced fresh ginger

1/2 teaspoon ground turmeric

Pinch of cayenne pepper plus more to taste

1/4 cup unsalted macadamias 70g

Fresh lime wedges to serve

2 tablespoons finely chopped fresh cilantro to serve

Optional chopped macadamias, for garnish