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.
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.