Introduction
Sweet potato soup is a comforting and nutritious dish that highlights the natural sweetness of sweet potatoes while delivering a creamy texture that soothes the soul. Enhanced with ginger and topped with roasted cauliflower and nuts, this recipe provides a delightful blend of flavors and textures. It’s a perfect option for a cozy dinner or a warm lunch, making it a versatile choice for any occasion.
Ingredients
– 1 red onion, cut into large chunks or slices
– 3 sweet potatoes, cut into chunks (about 6 cups)
– 2 tablespoons avocado oil or olive oil
– 1 teaspoon coarse kosher salt
– 6 cups vegetable broth
– 1/2 inch knob of fresh ginger
– 1/2 cup macadamia nuts or cashews
*Toppings:*
– 4–6 cups cauliflower florets
– A small bundle of chives, chopped
– Lemon wedges
– A drizzle of infused oil (such as spicy chili oil)
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Yield
Serves 4-6
Instructions
1. **Preheat Oven:** Preheat the oven to 425°F (218°C).
2. **Roast Soup Vegetables:** Place the sweet potatoes and red onion on a sheet pan. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon of salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
3. **Roast Cauliflower:** On a separate sheet pan, toss the cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt. Roast in the oven for 30 minutes, placing the pan underneath the sweet potatoes and onions if necessary.
4. **Crumble Cauliflower:** After roasting, break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for an additional 10-15 minutes to achieve extra browning.
5. **Blend Soup:** Allow the roasted sweet potatoes and onions to cool slightly. Working in batches if needed, transfer them to a blender. Add the vegetable broth, fresh ginger, and macadamia nuts or cashews. Blend until the mixture is very smooth.
6. **Serve:** Taste the soup and adjust for salt as needed. Serve the soup topped with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of infused oil, and a squeeze of lemon juice.
Detailed Directions and Instructions
1. Preheat Oven
Preheat the oven to 425°F (218°C).
2. Roast Soup Vegetables
Place the sweet potatoes and red onion on a sheet pan. Drizzle with 2 tablespoons of oil and sprinkle with 1 teaspoon of salt. Roast in the oven for 30-45 minutes, until golden brown and softened.
3. Roast Cauliflower
On a separate sheet pan, toss the cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt. Roast in the oven for 30 minutes, placing the pan underneath the sweet potatoes and onions if necessary.
4. Crumble Cauliflower
After roasting, break up the cauliflower into smaller bits using the back of a wooden spoon or spatula. Return to the oven for an additional 10-15 minutes to achieve extra browning.
5. Blend Soup
Allow the roasted sweet potatoes and onions to cool slightly. Working in batches if needed, transfer them to a blender. Add the vegetable broth, fresh ginger, and macadamia nuts or cashews. Blend until the mixture is very smooth.
6. Serve
Taste the soup and adjust for salt as needed. Serve the soup topped with the roasted cauliflower crumbles, a sprinkle of chopped chives, a drizzle of infused oil, and a squeeze of lemon juice.
Notes
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Variations
Feel free to experiment with different toppings, such as croutons or seeds, for added texture.
Spicing It Up
For a spicier soup, consider adding red pepper flakes or a dash of cayenne pepper during blending.
Cook techniques
Roasting Vegetables
Roasting vegetables enhances their natural sweetness and creates a rich, caramelized flavor. Toss sweet potatoes and red onions in oil and salt before placing them on a sheet pan and baking until golden brown and softened.
Blending
Blending roasted ingredients with vegetable broth results in a smooth, creamy texture. Allow ingredients to cool slightly before transferring them to the blender for best results.
Crumbling Cauliflower
After roasting, break up the cauliflower florets into smaller pieces. This creates a crunchy texture that adds contrast to the smooth soup base.
Infused Oil Drizzling
A drizzle of infused oil, such as spicy chili oil, enhances the flavor profile of the dish. It adds an extra layer of complexity and can elevate the overall taste experience.
Garnishing
Toppings, such as chives and lemon wedges, are essential for a balanced dish. Chopped chives add freshness, while lemon wedges provide a zesty contrast, brightening the overall flavor.
FAQ
Can I use other nuts instead of macadamia nuts or cashews?
Yes, you can substitute with walnuts, almonds, or any nut of your choice, keeping in mind that it may alter the flavor and texture slightly.
What is the purpose of roasting the vegetables?
Roasting intensifies the flavors and caramelizes the sugars in the vegetables, making them sweeter and more flavorful in the soup.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup and store it in an airtight container in the refrigerator for up to 3 days.
Is the soup vegan?
Yes, the ingredients listed in the recipe are all plant-based, making this soup a delicious vegan option.
How can I make this soup spicier?
For added heat, incorporate spicy chili oil, freshly chopped chili peppers, or increase the amount of ginger used in the soup.
Conclusion
This Sweet Potato Soup is a delightful combination of creamy sweetness enhanced by the nutty flavor of macadamia nuts or cashews. The roasted cauliflower adds a wonderful texture, while chives and lemon bring brightness to each bowl. It is a nourishing, comforting dish perfect for any occasion.
More recipes suggestions and combination
Curried Pumpkin Soup
Replace sweet potatoes with pumpkin and add curry powder for a warm, spicy flavor profile.
Spicy Black Bean Soup
Swap in black beans for the sweet potatoes and spice it up with jalapeños or chipotle peppers for a zesty kick.
Carrot and Ginger Soup
Use carrots in place of sweet potatoes and add an extra inch of fresh ginger for an aromatic, sweet, and spicy soup.
Coconut Creamed Butternut Squash Soup
Use butternut squash and stir in coconut milk at the end for a creamy, tropical flavor.
Roasted Tomato Basil Soup
Substitute tomatoes for sweet potatoes and add fresh basil for a classic, refreshing taste.
Cauliflower and Leek Soup
Replace sweet potatoes with cauliflower and leeks for a lighter, creamy soup with a mild onion flavor.
Spicy Roasted Chickpea Soup
Incorporate roasted chickpeas as a topping for added protein and crunch, along with a hint of cayenne pepper for spice.
Vegetable Minestrone
Transform this recipe into a minestrone by adding diced carrots, celery, zucchini, and small pasta shapes for a hearty feel.
Sweet Potato and Kale Soup
Combine sweet potatoes with kale for an added nutritional boost and vibrant color.
