This soup is a perfect balance of sweet from the sweet potato, earthy from the almonds and heat from the smoky chipotle ‘ good for you too.
A great weekend lunch or light dinner with crusty bread and a simple salad or serve in little sake or espresso cups for a cocktail party.
Ingredients
- 4 – 5 large sweet potatoes (>3 lb, 1.3 g)
- 3 tbsp canola oil or butter
- 2 medium cooking onions diced
- ½ cup white wine
- 1 chipotle pepper in adobo sauce finely minced, adobo sauce reserved
- 6 tbsp ground almonds
- 6 – 8 cups vegetable or chicken stock (or water)
- ¼ cup maple syrup (or honey) or to taste
- slivered almonds roasted for garnish
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with foil. Place whole sweet potatoes on baking sheet. Bake until soft when pierced with a knife (over 1 hour). Let cool. Peel and discard skin and rough chop.
- Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.
- Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes.
- Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover.
- Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.
- Remove from heat. Using a hand blender, puree soup until smooth. Stir in maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.
Recipe Notes
*Once completely cooled, this soup can be frozen.
Per serving: 243 calories, 7 g fat (0.5 g saturated fat), 4 g protein, 41 g carbohydrates, 5 g fibre, 995 mg sodium
