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.

Sweet Potato Almond Soup
Serves: 4
Bright orange pureed soup still in the food processor on a marble countertop.

A delicious gluten-free and dairy-free soup!

Author: Amie Valpone
Recipe type: Entree



  1. Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
  2. 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.
  3. 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.
  4. Transfer to serving dishes and garnish with cilantro. Enjoy!

Nutrition Facts
Sweet Potato Almond Soup
Amount Per Serving
Calories 423 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 832mg36%
Potassium 864mg25%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 15g17%
Protein 21g42%
Vitamin A 14573IU291%
Vitamin C 8mg10%
Calcium 299mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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