Turmeric Roasted Sweet Potato Soup (Vegan and Dairy-Free)

October 3, 2022 steven

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This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

Turmeric Roasted Sweet Potato Soup (Vegan)

This healthy sweet potato soup is delicious and nourishing. The blended sweet potatoes and macadamia nuts thicken it without adding any dairy. The crushed macadamia nuts, lime juice, and cilantro on top are a must! If you’re looking for more fall sweet potato recipes, try my Chicken Sweet Potato and Kale Soup, Turkey Pot Pie with Sweet Potato Stuffing, and Turmeric Roasted Chicken and Sweet Potatoes. And if it’s soup you crave, you can see more Soup Recipes here.

Roasted sweet potatoes are magical in this soup when combined with a squeeze of lime juice. The crushed macadamia nuts on top add texture in every bite!

I just loved this vegan soup recipe from Tess Master’s cookbook The Perfect Blend. Her book, which is part of her blender series, offers 100 nutrient-dense recipes for healthy living with tasty, crowd-pleasing dishes. This soup takes about one hour to make as you roast the vegetables first, but it’s mostly hands-off and easy to make.

How To Make Vegan Sweet Potato Soup

This soup is creamy without using any dairy. To make it vegan and dairy free, the sweet potatoes are roasted then blended with macadamia nuts making this creamy and rich.

How To Freeze Sweet Potato Soup

This sweet potato soup freezes well, so you can make it ahead and have meals for the next few months. I like to freeze soup in smaller containers so the servings are portioned. To thaw, put a container in the fridge overnight or microwave it for longer if pulled straight from the freezer.

Can I substitute yams for sweet potatoes in soup?

Yes, you can sub yams for sweet potatoes in this soup. Either will work, so use whatever you can find.

Can you use an immersion blender for soup?

You can use an immersion blender if that’s all you have, but it may not get the soup as smooth and creamy as a regular blender. For a regular blender, let the soup cool for a bit before blending. Also, remove the cap from the top of the blender and cover it with a towel so steam can escape.

Vegan Sweet Potato Soup

More Fall Soup Recipes You’ll Love:

Turmeric Roasted Sweet Potato and Macadamia Soup

199 Cals
2.5 Protein
30.5 Carbs
8 Fats

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 20 mins

This vegan, Turmeric Roasted Sweet Potato Soup is creamy and dairy-free with macadamia nuts, ginger, and a squeeze of lime juice.

2 medium red onions, peeled and quartered
2 pounds orange sweet potatoes, peeled and cut into chunks , (about 6 1/2 cups)
1 tablespoon extra-virgin olive oil
1/2 teaspoon Kosher sea salt, plus more to taste
8 cups vegetable broth
2 teaspoons minced fresh ginger
1/2 teaspoon ground turmeric
Pinch of cayenne pepper, plus more to taste
1/4 cup unsalted macadamias, 70g
Fresh lime wedges, to serve
2 tablespoons finely chopped fresh cilantro, to serve
Optional chopped macadamias, for garnish

Preheat the oven to 375°F.
Line a large baking sheet with a silicone liner or parchment paper.
Toss the onions and sweet potatoes in oil and salt and spread out on the prepared baking sheet. Roast for about 50 min, 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.
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.
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.
To serve, ladle the soup into bowls and add a splash of the lime juice, top with cilantro and macadamias if using.