I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup – it’s simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup.
It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need 1/2 cup of macadamias, and then taste your soup before you add the second 1/2 cup. Experiment and you will find your perfect blend.
I will say that you will get a more creamy soup if you use a high-speed blender like a Vitamix. You might find that a stock standard blender doesn’t quite “cut the mustard”. But you will still get the taste sensation.
Something else. Instead of the Macadamia Nuts you can add a dollop of Hummous to each bowl on serving - 28 May 2011