Sweet Potato Almond Chipotle Soup |
This soup is a perfect balance of sweet from the potato, earthy from the almonds and heat from the smoky chipotle. A great weekend lunch or light dinner with crusty bread and a simple salad or serve in espresso cups for a cocktail party.
Makes 8 to 10 cups. Active prep time: 40 minutes. 90 minutes with sweet potato roasting time.
Ingredients
- 4-5 large sweet potatoes
- 3 tbsp (45 mL) canola oil or butter
- 2 medium cooking onions, diced
- 1/2 cup (250 mL) white wine
- 1 chipotle pepper in adobo sauce, finely minced, abodo sauce reserved
- 6 tbsp (90 mL) ground almonds
- 6-8 cups (1.4-1.8L) vegetable or chicken stock (or water)
- 1/4 cup (60 mL) maple syrup (or honey) or to taste
- Slivered almond, roasted for garnish
Directions
1. 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 one 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 2-3 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.
Kitchen notes:
Once completely cooled, this soup can be frozen.
Chipotles are smoked jalapenos with smoky flavour. They can be found in the Mexican section of your grocery store.
Developed for the Almond Board of California by James Beard award-winner, Trish Magwood.
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