Vegan Roasted Sweet Potato Soup

sweet potato soup

Vegan Roasted Sweet Potato Soup recipe courtesy of Massel


  • 8 cups broth using Massel Ultracubes, vegetable flavor
  • 3 tablespoons olive oil
  • 2 large red onions, quartered
  • 4 lbs sweet potato, peeled and cut into large rustic chunks
  • ½ cup raw macadamias soaked for 4-6 hours, plus more to taste
  • Whole raw macadamias (optional topping)
  • Chopped cilantro or coriander (optional topping)


  1. Peel the sweet potato and cut into rustic chunks with the red onions.
  2. Toss the vegetables in olive oil and Celtic sea salt (optional).
  3. Roast in a slow oven (300°-325°F) for about 1 hour so as not to get any burnt black bits.
  4. Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
  5. Allow to cool slightly, and then blend in batches in your blender with the macadamias.
  6. Return to the stove, and simmer for a further 2 minutes. Season to taste.
  7. Garnish with some chopped coriander and some raw macadamias and devour!


Posted on WholeFoods Magazine Online, 11/21/2016