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This sweet potato soup is luscious, silky, and seriously good! Sweet potatoes and red onion get roasted and blended to perfection, and topped with crispy bits of cauliflower.
Ingredients
6 servings
Instructions
- Preheat the oven to 425 degrees.
- 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.
- 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).
- 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.
- 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.
- 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. It’s sensory and beautiful! I love this soup!
Nutrition per serving
241kcal
💰 Cost Estimate
Total Ingredients
$532.00
$532.00
Per Serving
$89.00/serving
$89.00/serving
🏠 Savings
~$1064.00 vs buying!
~$1064.00 vs buying!
📋 Price Breakdown (64% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| red onion | 1 | $70.00 |
| sweet potatoes | 3 | $79.00 |
| avocado oil or olive oil | 2 tbsp | $42.00 |
| coarse kosher salt | 1 tsp | $2.00 |
| vegetable broth | 6 cups | $190.00 |
| inch knob of fresh ginger | 0.5 | $55.00 |
| macadamia nuts or cashews | 0.5 cup | $94.00 |
| -6 cups cauliflower florets | 4 | - |
| a small bundle of chives | - | - |
| lemon wedges | - | - |
| a drizzle of infused oil | - | - |
*Estimated market prices, may vary by region
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