Roasted Sweet Potato and Macadamia Soup

(Preparation and Setting Time – 90 minutes;

Serves – 6)

2 red onions, peeled and quartered

6 cups sweet potatoes (not white), peeled and cut into chunks

3 tablespoons grapeseed or olive oil

¼ teaspoon salt

8 cups vegetable or chicken broth

2 teaspoons minced fresh ginger

½ teaspoon turmeric

Pinch of cayenne pepper

½ cup macadamia nuts – raw

¼ cup chopped cilantro

Heat the oven to 400°F. Toss the sweet potatoes & onions in oil and salt and place on a lightly oiled baking sheet. Roast for about 45 minutes. Remove from the oven. Place the potatoes in a large pot together with the broth, ginger, and spices. Bring to a boil and allow to simmer for about 20 minutes. Remove from the stove and add half the raw macadamias. Puree the soup until creamy. If using a blender allow to cool before blending. Reheat if needed before serving. Toast the remaining macadamia nuts and use together with the cilantro as a garnish. Serve with warm crusty bread and an arugula salad.

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Fall weather is here, and that means Thanksgiving and Christmas are fast approaching. This is most definitely my favorite time of the year. Cozying up, friends and family – focusing on all the blessings of the year adds to the sentiment of the season. This recipe is an interesting combination of fall favorites. I prefer to use Grapeseed oil because it has a slight nutty flavor, however I will try it with Olive oil too and then drizzle some more in each bowl before serving. Of course you do not need to keep back any of the macadamias for garnish you can add them all to be pureed. Your preferences will make this a home-style favorite!

#soup #Sweetpotato #macadamia