Last night, I created a deliciously simple sweet potato almond soup that warmed me up after my chilly walk home. Let’s just say that it hit the spot and paired perfectly with a side of grilled vegetables and tofu smothered with organic tomato sauce and sprinkled with nutritional yeast… delicious is an understatement.
Dig in, this is a tasty protein-packed soup with a nice dose of beta carotene that is sure to fill you up (and warm you up) on a chilly March evening.
A delicious gluten-free and dairy-free soup!
Ingredients
- 3 large sweet potatoes
- 1 Tbsp. oil
- 1 small sweet onion chopped
- 2 cloves garlic, minced
- 1 Tbsp. lime juice
- 3 cups low sodium vegetable broth
- 2 cups Greek plain non-fat yogurt
- 1 tsp. all spice
- 1 tsp. chili powder
- ½ cup well-stirred creamy almond butter
- Pinch Sea salt and freshly ground black pepper
- Topping: fresh cilantro
Instructions
-
Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
-
In a large saucepan, heat oil. Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes. Add lime juice, all spice, chili powder, and sea salt and pepper. Cook for 10-15 minutes.
-
Peel sweet potatoes and chop into small chunks. Place into a food processor along with the vegetable broth, Greek yogurt and Krema Almond Butter; puree until smooth. Add the puree to the pot and mix well.
-
Transfer to serving dishes and garnish with cilantro. Enjoy!
If you enjoyed this sweet potato almond soup, follow along on Facebook, Pinterest, Instagram, and Twitter for more of my recipe ideas.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
This recipe is very easy but it’s filling! Thank you
Mmmm, this sounds delicious! Will definitely be giving it a try.
Awesome sounding recipe! I added lime juice and lite coconut milk to a kabocha squash soup last week and the lime juice totally brightens up the soup. Will definitely be giving this one a try!