Almond Sweet Potato Chipotle Soup
Soups & Salads
Smoky and creamy fall and winter soup.
4-5 large sweet potatoes (>3 lb, 1.3 g)
3 tablespoons (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, adobo sauce reserved
6 tablespoons (90 mL) Mandelin Natural Almond Flour
6-8 cups (1.4-1.8 L) vegetable or chicken stock (or water)
3/4 cup (60 mL) maple syrup (or honey) to taste
Mandelin Blanched Slivered Almonds, roasted, for garnish
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 natural almond flour. 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.
Developed by Trish Magwood for Almond Board of California