✤2 large red onions, peeled & quartered (~493g)
✤2 lbs sweet potato, peeled & cut into chunks (~900g)
✤1 tbsp olive oil
✤ salt & pepper, to taste
✤8 cups vegetable broth
✤2 tsp minced fresh ginger
✤1 tsp turmeric
✤Pinch of cayenne pepper
✤70g unsalted macadamia nuts
✤ Lime juice, for topping
❖Preheat oven to 375°F (190°C) and line a baking sheet with parchment or silicone.
❖Toss the onion & sweet potato in the oil, salt & pepper and spread out onto baking sheet. Roast about 50 min, until veg is cooked but not burnt; you don’t want any black bits.
❖Transfer veg to a large stockpot and add the broth & spices. Bring to a boil, then reduce heat to medium and simmer, partially covered, about 15 min to allow flavors to infuse.
❖Remove from heat and stir in the nuts. Allow to stand for 10 min to soften the nuts and cool slightly.
❖Using an immersion blender, pureé the soup until smooth and creamy. Adjust seasoning as needed and warm over low heat.
❖Squeeze in some lime over each bowl.
