Creamy Vegan Roasted Sweet Potato Soup

• 3 tablespoons cold pressed extra virgin olive oil
• 2 large red onions, quartered
• 4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
• 8 cups vegetable broth
• 1/2 - 1 cup raw macadamias (soaked for 4-6 hours)
• whole raw macadamias (to garnish)
• chopped cilantro or coriander, to serve

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.
3. Roast in a slow oven 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 place in batches with the raw macadamias.
6. Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
7. Garnish with some chopped coriander and some raw macadamias and devour!

cold pressed, red onions, sweet potatoes, vegetable broth, hours, cilantro

Taken from www.food.com/recipe/creamy-vegan-roasted-sweet-potato-soup-443663 (may not work)