Last night, I created a deliciously simple sweet potato and 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.

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 Krema Almond Butter
• Pinch of sea salt and pepper
• Topping: fresh cilantro

Directions

• 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!

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