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Curried Almond Sweet Potato Soup

Curried Almond Sweet Potato Soup

Course Soup
Author Robin Robertson

Ingredients

  • 1 tablespoon neutral vegetable oil or 1/4 cup water
  • 1 large yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 5 cups vegetable broth or water
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup almond butter
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 1/4 cup chopped roasted almonds

Instructions

  1. Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes.
  2. Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes.
  3. Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool.
  4. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.