Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons grated lemon zest
- 3 sweet potatoes, peeled, coarsely chopped
- 1 cup macadamia nuts, ground in a food processor
- 6 cups vegetable broth
- 3 tablespoons finely chopped parsley
- Salt and freshly ground black pepper to taste
- Chopped macadamia nuts for garnish
Directions:
1.Heat oil in a large pot over medium heat. Cook onion and celery, stirring often, until softened.
2.Add ginger, garlic, and lemon zest. Cook, stirring, until fragrant.
3.Add sweet potatoes, ground nuts, and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very soft.
4.Stir in parsley and remove from heat. Let cool slightly then puree with an immersion blender or food processor.
5.Season with salt and pepper. Serve warm, garnished with macadamia nuts.
