OK, so I promised I would post some more of the fabulous recipes I made with Beth. So here is my favourite recipe!

The piece de resistance. You won’t see me speechless about very much. But Beth and I were so overwhelmed by the surprising depth of flavour of this simple soup, that we could barely contain ourselves.

I blended up this soup, gave Beth a taste, and she stood over the stove and just closed her eyes, as if she couldn’t quite get the full flavour burst unless she shut off her other senses and just focused on her taste buds. I dished the soup up into bowls, and we both sat down to enjoy an overflowing bowl, of what we both described as, “one of the best soups we had ever tasted”.

Yes! It's really that good! It was so funny! Beth put one spoonful in her mouth and just yelped into a “mouse-like falsetto” and said, “Oh! I forgot for a moment just how good that tasted”! It was hilarious. We just smiled smugly at each other, and nodded our heads, knowing that we would be enjoying this incredible offering for years to come.

The beauty of this soup -- it’s simplicity and bare ingredients. You just would not believe that a soup this basic could taste so rich and deep AND creamy! The raw 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. In Australia, sweet potatoes, or kumaras, as they are sometimes called, are much richer, bolder and full of flavour, than the sweet potatoes I've had in the United States. I used a whole cup of raw macadamias, and they did not overpower the natural sweetness of the potato. But If you're making this vegan sweet potato soup in the United States, you might want to only add 1/4 to 1/2 cup of raw macadamias, and then taste your soup before you add any more. 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, add the macadamias gradually and you will find your perfect blend.

I will say that you will get a creamier sweet potato soup if you use a high speed blender like a Vitamix. One of the great pleasures of this soup is the velvety creamy texture. It is just sensational. You would swear it had loads of dairy in it. But this vegan soup is gluten free, dairy free, egg free and soy free. If you wanted to make it nut free, you could always cream it up with some rolled oats or tofu. 

If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavour. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water. 

You know what – I am just going to stop rabbiting on, as I just can’t do this vegan sweet potato soup justice. Just make it. 

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Creamy Vegan Roasted Sweet Potato Soup

Don’t Miss It! Roasted Sweet Potato Soup

  • 3 Tbsp olive oil
  • 2 large red onions quartered
  • 2 Kg/4lbs sweet potato peeled and cut into large rustic chunks
  • 8 cups vegetable broth (I use Massel)
  • ½ cup raw macadamias soaked for 4-6 hours (see note in post) or more to taste
  • whole raw macadamias for garnish
  • chopped cilantro/coriander to serve
  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 (300-325F) 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 blend in batches  in your Vitamix with the macadamias.
  6. Return to the stove, and simmer for a further 2 minutes. Season to taste.
  7. Garnish with some chopped coriander and some raw macadamias and devour!

Serves 4 - 6 

Tips!

What Is A Grain Ball?

I like to supplement a bowl of blended soup with a scoop of cooked grain (day-old is best, as it sticks together). I prefer the protein-rich grains—quinoa, amaranth, and millet (they’re alkaline, too). But use any grains you like—brown rice, buckwheat, or (if you’re not gluten-free) pearl barley. Try cooking grains in vegetable broth or coconut milk, and/or adding some ginger, garlic, sea vegetables, herbs, and spices for an added boost of flavor.

WOW! This soup is INCREDIBLE! I cannot believe there is so much flavour with so few ingredients. It was so easy too. I served this up to my friends for dinner and everyone raved. Thankyou

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Thankyou!
I am so glad you enjoyed this simple soup.
The depth of flavour is pretty unbelievable isn’t it?

Yes, yes, yes. It is all true, I am Beth and this soup is the best soup I have ever tasted. It is the maccas and the roasted swwet potato that is so sweet and rich and perfect, but be careful of over roasting the sweet potato. I did it once and the colour was very weird, it still tasted good mind you.

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Bethy!
It was SO much fun making this soup with you!
LOVE YOU!!!!

WOW! WOW! and can I say WOW again. This soup is to die for!

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WOW! Love that! Thanks for the fantastic feedback. I really love this soup and so glad you did too!

I love winter time and I love soups. This is a winner! Thanks Blender Girl :-)

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Oh my…...this soup is just transporting….that’s all I can say….can’t believe it is so easy….

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LOL! I LOVE that! I agree!
Thanks Wendy :)

Em says, if you only try one recipe, this is the one.  We made it tonight and after the first batch went in the blender, we tasted it and were so undone we almost couldn’t finish blendering the rest. Megagrunts.

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LOL! LOVE that!
Thanks for the lovely feedback Gretchen!

This one is next on my list!

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GREAT!
Can’t wait to hear what you think :)

Wow! Made this last night - best soup ever! So yummy I couldn’t stop eating, so easy too

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I LOVE this soup too!
Thanks for the great feedback. Glad you enjoyed it :) OINK OINK!

What does “Roast in a slow oven” mean?  If we are talking an oven what temp do I use?  Or are we talking about a slow cooker?  Help : )

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Ditto.  Same question is keeping me from trying this recipe.

We were commenting at the same time! LOL! Sorry for the confusion. I have edited the recipe instructions. Enjoy.

Sorry for the confusion Lexie. It is in a regular oven on about 300-325F. Not a slow cooker. Enjoy :)

Diving in full snout!

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PERFECT! I love this recipe :)

Hey there!
Is there a variety of sweet potatoes you recommend since they can yield different flavors? Thanks so much! Excited to try this fabulous sounding recipe I just stumbled on!

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