Friday, December 16, 2016

Nutty Sweet Potato Soup

This soup is perfect for fall and winter. The peppers make it slightly spicy, while the almond butter makes it filling. It's relatively quick to put together, so it's perfect for a weeknight.


1 tsp olive oil
1/2 cup chopped onion
1 tsp minced garlic
3 cups low sodium chicken stock
2 cups peeled, cubed sweet potato
1/2 tsp ground cumin
1 tsp sriracha
1/4 tsp cayenne pepper
2 tsp freshly grated ginger
1/2 cup milk or almond milk
1/2 cup almond or peanut butter
up to 1 tsp salt

lime wedges
Greek yogurt
Mango chutney


Heat the olive oil in a heavy bottomed stock pot. Add the onion and garlic, cooking over medium low heat until the onion begins to turn translucent, about 3 minutes. If the onion and garlic begin to stick to the bottom of the pan, add a little of the chicken stock. Add the chicken stock, along with the sweet potato, cumin, sriracha, cayenne pepper, and ginger. Cook until the sweet potato is tender, about 15 to 20 minutes. Use a potato masher to mash the potato, and thicken the soup. Add the milk and almond or peanut butter, stirring to combine. Continue to cook until all the ingredients are heated through. Taste, adding salt if necessary. Serve with wedges of lime, and yogurt and/or chutney to spoon on the top.

Serves 4

Stealthy Cooking Tip: Sweet potatoes come in all shapes and colors! I like the bright orange ones, usually called garnet yams. In addition to their sweet taste, the darker orange color means it has more of the nutrients you look for in orange vegetables: carotene and vitamin C. 

No comments: