Macadamia and Roasted Sweet Potato Soup

from The Perfect Blend cookbook
October 26, 2018

This vegan macadamia and roasted sweet potato soup has a delightful creamy texture and mind-blowing flavor for a stunning holiday appetizer or light dinner.

Macadamia and Roasted Sweet Potato Soup

This macadamia roasted sweet potato soup has a delightful creamy texture and mind-blowing flavor that will make you swoon.

Macadamias and sweet potato go beautifully together, and the warming blend of ginger, turmeric and cayenne, the splash of lime juice, and the cilantro create the perfect blend of sweet, spicy, and tangy.

Sweet potatoes calm inflammation in brain and nerve tissues, and ginger and turmeric help ease joint pain and swelling. So, this soup is an anti-inflammatory “souper” arthritis aid.

This sweet potato soup is one of my all-time favorite soups, and so I included in my latest book, The Perfect Blend. Since that book was released at the end of 2016, I’ve been inundated with emails and social media posts about how delicious it is. So, don’t miss it.

How Do You Make Sweet Potato Soup?

I love sweet potato soup, and you can make a really simple recipe in less than an hour! Just sauté 1 large onion with a couple of cloves of garlic in 2 tablespoons of olive oil or grape seed oil for 5 minutes.

Then, add in 8 cups of peeled and cubed orange-flesh sweet potato with 8 cups of vegetable broth and 2 teaspoons to 1 tablespoon of minced fresh ginger. Bring the soup a boil, and then reduce the heat and simmer for 3o to 40 minutes until the soup is cooked. Then, blend in batches until smooth and creamy, and add a splash of fresh lemon juice to serve.

This makes a fantastic ginger and sweet potato soup.

If you’re not a fan of ginger, curry powder is also a really popular addition to sweet potato soup. Use 1 teaspoon of curry powder, and add more to taste. I like adding about 1 1/4 teaspoons for a mild flavor that is not too overpowering. I add the curry powder with the sweet potatoes, and allow the spice to simmer with the broth.

Do you need to roast the sweet potatoes for the soup?

I always roast my sweet potatoes for soup for an added touch of magic.

You can make a delicious sweet potato soup without roasting your sweet potatoes, and this recipe I’m sharing today still tastes delicious without roasting the sweet potatoes. If you want to save 30 minutes you could sauté the onions with a couple of cloves of garlic in a tablespoon of olive oil or grape seed oil and then throw the raw peeled sweet potato into the pot with the spices, bring to the boil, and then simmer for 30 minutes until the sweet potato is cooked through.

However, roasting sweet potatoes with onions and then adding them to the pot to simmer with the spices and broth brings in an incredible caramelized note and added sweetness that takes this sweet potato soup to the next level. So, don’t miss roasting your sweet potatoes for soup!

How To Roast Sweet Potatoes For Soup

When I’m roasting sweet potatoes for soup, I roast on a lower heat at 350°F (180°C) because I want to slowly roast the sweet potatoes but not burn them. You want your sweet potatoes to be cooked but not burnt as black charred pieces will add a bitterness to your soup.

Line a large baking sheet with a silicone liner or parchment paper.

Toss the onions and sweet potatoes in a little bit of olive oil or grape seed oil and salt, and spread the vegetables out on the prepared baking sheet so that they cook evenly.

Roast the sweet potatoes and onions for about an hour until the vegetables are just cooked.

With this sweet potato soup recipe you’re going to cook the vegetables further in the pot with the vegetable broth, ginger, turmeric, and cayenne.  Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse.

What Spices Go With Sweet Potato Soup?

The sweet flavor and fall-winter quality and seasonality of sweet potatoes pairs well with warming spices such as:

  • cinnamon
  • ginger
  • nutmeg
  • turmeric
  • cayenne
  • curry powder
  • allspice
  • bay leaves
  • chile peppers
  • red pepper flakes
  • cloves
  • coriander
  • cumin
  • smoked paprika
What Herbs Are Best For Sweet Potato Soup?

The best herbs for sweet potato soup are:

  • cilantro
  • parsley
  • thyme
  • sage
  • chives
  • tarragon
  • rosemary
  • basil
  • dill
Other Flavors That Are Fantastic For Sweet Potato Soup

Some other ingredients that go really well as an accent flavor in sweet potato soup or to drizzle or top on the soup are:

  • orange juice
  • apples and apple juice
  • coconut milk
  • rum
  • maple syrup
  • molasses
  • brown sugar
  • pecans or walnuts
  • pumpkin seeds
  • cashew cream and sour cream
Use Macadamias For Creamy Sweet Potato Soup

I often use 1/4 cup of blanched silvered almonds or raw unsalted cashews to add a creaminess to my vegan soups. See the creamy cauliflower soup and cream of spinach soup.

But, with this recipe, adding 1/4 cup of raw macadamias to this sweet potato soup and then blending the mixture adds a rich creaminess and a gorgeous nutty flavor that complements the sweet potato and spices beautifully.

For the smoothest texture, throw the macadamias into the pot right after you’ve taken the soup off the heat, and all the mixture to stand for 10 minutes. This will soften the macadamias so that they pulverize more easily in a high-speed or conventional blender, and it will also allow the and the soup to cool slightly so that it is safer to blend in a conventional machine.

Make sure you blend until the soup is a velvety smooth as possible. The blending time will vary depending on your machine. For some conventional blenders, you may need to blend for 1 to 2 minutes to get the soup really smooth.

For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend or your lid could pop off!

I’m use the KitchenAid Pro Line Blender For This Soup

You can make this sweet potato soup with any machine. Your texture will vary because of the macadamias, but the soup will still be fantastic.

But, for my money, I want a high-speed blender.

I make a lot of blended soups, and I want them to be as creamy as possible like liquid velvet. So much of the enjoyment of food is about the texture, and texture does affect flavor with blended smoothies, cocktails, soups, and sauces.

I own almost every blender on the market, and test my recipes on a variety of machines to make sure they are accessible to people all over the world on any budget with any blender.

But, I do get asked many times every day what blender I use.

I use the KitchenAid high-speed blenders.

KitchenAid have three models of high-speed blenders:

High Performance Series blender
Pro Line® Series Blender
Pro Line® Series Blender with Thermal Control Jar (dual-wall container that heats soup faster)

All three of these machines have really powerful motors that pulverizes even the most fibrous of ingredients and will give you a really smooth texture when you blend nuts in soups like the macadamias in this roasted sweet potato soup.

The main ways most people use their blenders is to make margaritas, smoothies, shakes, and soups.

I get a lot of emails from people telling me tales of their blender container getting really hot or their lid popping off or exploding on them when blending soup.

Most blender lids (even on the most popular and expensive brands) have lids that are malleable. What happens over long-term usage (taking the lid on and off the blender) and putting the lid in the dishwasher (which I don’t recommend even if the manufacturer tells you it is dishwasher safe) is that the lid warps over time, and the seal gets looser.

The lid on the KitchenAid high-speed blenders is the best lid I have seen because it is completely reinforced and is not malleable. So, you can get a really firm seal that will not pop off no matter how many times you use it. I don’t know about you, but this makes me feel more secure blending hot liquids and walking away from the blender while the machine is running knowing that I won’t return to a Jackson-Pollock-style soup-on-the-walls-and-ceiling fiasco that has been so commonly reported to me over the years.

Another amazing feature about the Pro Line® Series Blender with Thermal Control Jar is the dual-wall thermal control container which not only heats the soup faster than any other blender on the market (I’ve lined them all up and timed them!), but it also keeps the soup hotter for longer. The insulated container works in much the same way as an insulated to-go cup.

And because the container has a dual-wall, it remains cool to the touch on the outside while the contents are piping hot inside. I’ve also left this roasted sweet potato soup in the blender container, and come back 15 minutes later after I’ve prepared my other dishes, and the soup is still piping hot. It is absolutely fantastic.

So, check out the KitchenAid blenders. They’re incredible.

Do mot miss making this roasted sweet potato soup. It is a show-stopper every time.

Other Awesome Sweet Potato Recipes

Healthy Mashed Sweet Potatoes with Maple Pecans
Sensational Slow Cooker Sweet Potatoes
Crazy-Amazing Curried Sweet Potatoes
Sweet Potato Pie Smoothie
Sweet Potato Pudding
Cinnamon, Carrot, and Sweet Potato Juice

Get 100 Delicious Healthy Recipes

My Top 100 Healthy Recipes are in The Perfect Blend cookbook.

Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 *I am a paid ambassador for KitchenAid® blenders, but my opinions are my own.


Macadamia and Roasted Sweet Potato Soup

This vegan macadamia and roasted sweet potato soup has a delightful creamy texture and mind-blowing flavor for a stunning holiday appetizer or light dinner.

Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 4 to 6
Author Tess Masters



  1. Preheat the oven to 350°F (180°C).
  2. Line a large baking sheet with a silicone liner or parchment paper.
  3. Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet. Roast for about 1 hour, until the vegetables are cooked but not burnt. You don’t want any black bits. You are going to put them into the pot to boil and cook further.
  4. Transfer the vegetables to a large saucepan and add the vegetable broth, ginger, turmeric, and cayenne.  Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse. 
  5. Remove the soup from the heat and stir in the macadamias. Allow the mixture to stand for 10 minutes to soften the nuts and cool the soup slightly. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, season to taste, and warm it over low heat. 

  6. To serve, ladle the soup into bowls and add a splash of the lime juice. 

Recipe Notes

Recipe from The Perfect Blend cookbook.
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 27

  1. 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.

  2. 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.

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

  4. 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 : )

  5. 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!

    1. Any orange sweet potato in season will yield the best results with this recipe. But, yes, I totally agree, the flavor varies so much!

  6. I didn’t have macadamia nuts so I used pecan ground up. I also made a hugh pot and I didn’t have enough Veg. broth so I used coconut milk. It was absolutely
    delicious. I will get the ingredients for your recipe net time. This is a keeper and it was so easy.

    1. Thankyou so much for alerting me to this broken link. I will have my web team fix it this week. I really appreciate it.

    1. If you’ve soaked your raw cashews fresh, yes, absolutely. The only reason I don’t specify soaked cashews in this recipe is that you throw them into the hot soup as it’s cooling, so it softens them that way to get a rich, creamy texture. However, to neutralize enzyme-inhibitors, release full nutrient potential, and make the cashews more digestible, yes, soaking is always preferable.

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