Sweet potato and macadamia nut soup

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Sweet Potato Soup:

  • 1 red onion, cut into large chunks or slices
  • 3 sweet potatoes, cut into chunks (about 6 cup)
  • 2 tablespoon avocado oil or olive oil
  • 1 teaspoon coarse kosher salt
  • 1.4 liter vegetable broth (see notes)
  •  1/2 inch knob of fresh ginger
  • 67 grams macadamia nuts or cashews

Toppings:

  • 428–642 grams cauliflower florets
  • a small bundle of chives, chopped
  • lemon wedges
  • a drizzle of infused oil (I like a spicy chili oil)

INSTRUCTIONS

  1. Preheat Oven: Preheat the oven to 425 degrees.
  2. Roast Soup Vegetables: Place sweet potatoes and onions on a sheet pan; drizzle with oil, sprinkle with salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
  3. Roast Cauliflower: At the same time, place the cauliflower florets on a second sheet pan, toss with 1 tablespoon oil and 1 teaspoon salt. Roast in the oven for 30 minutes (I just tuck it underneath the sweet potatoes and onions).
  4. Crumble Cauliflower: Break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for 10-15 minutes to get extra browned.
  5. Blend Soup: Allow the sweet potatoes and onions to cool slightly. Working in two batches, transfer the sweet potatoes and onions to a blender. Add broth, ginger, and macadamia nuts; puree until very smooth.
  6. Serve: Taste and adjust for salt. Serve the soup topped with the roasted cauliflower bits, a sprinkle of chives, a drizzle of oil, and a squeeze of lemon juice
From pinch of yum 

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