Filed Under: Dinner, mexican, roast, Under 20 Mins, Vegetables

Sweet Potato Almond Chipotle Soup

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!

April 8th, 2012

Recipe courtesy of www.newscanada.com. Recipe created by Trish Magwood, winner of the James Beard award for her first cookbook dish entertains, and party dish TV host

Once completely cooled, this soup can be frozen. Chipotles are smoked jalepenos with a smoky flavor. They can be found in the Mexican section of your grocery store.
Servings
8
Prep Time
40 minutes
Ingredients
  • 4 to 5 large sweet potatoes
  • 3 tablespoons 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 tablespoons 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
Directions
  1. Preheat oven to 375°F. 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.

  2. Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.

  3. Add white wine. When liquid has evaporated, add chipotle and cook 2 to 3 minutes.

  4. Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover.

  5. Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.

  6. 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.

Nutrients Per Serving

243 calories, 5 g fibre, 7 g fat, 4 g protein, 41 g carbs. Good source of magnesium. Excellent source of vitamin E.

Sweet Potato Almond Chipotle Soup

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