Sweet Potato Almond Soup – A thick and hearty soup, full of flavor, yet ready in under 30 minutes. Perfect for a weeknight meal.
This soup was inspired by all the African Peanut Stews I see all over Pinterest and elsewhere. I always think they look so hearty and delicious. However, seeing as I have never attempted to make one of those, I really have no idea if this soup resembles them at all or not. But, what I can tell you, is that this soup is thick and rich and full of deep earthy flavors, yet has a brightness from the tomato. It’s also quick and easy, like any good weeknight meal should be. I could eat this Sweet Potato Almond Soup all day long!
I would love to tell you that this Sweet Potato Almond Soup has won over even the sweet potato haters in my life, but that might be taking it a bit too far. I happen to adore these orange veggies and, if you do too, then this soup is for you! I also imagine this would work just as well with peanut butter, but I haven’t tried that yet. And, of course, this would be amazing with a swirl of sriracha on top!
Healthy Sweet Potatoes
Sweet potatoes are incredibly high in vitamin A, vitamin C, B vitamins, potassium, and fiber. It has been shown that including some healthy fat (hello, almond butter) in a meal increases the absorption of beta-carotene (vitamin A), which is why this soup is the pretty much the perfect dish.
Guaranteed to keep you warm all winter long!
Sweet Potato Almond Soup
I hope you guys love this Sweet Potato Almond Soup as much as I do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 sweet onion (diced)
- 1 garlic clove (minced)
- 2 large sweet potatoes (cubed) (about 4 cups)
- 4 cups vegetable broth (divided)
- 1 tsp ground ginger
- 1 tsp ground thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/3 cup almond butter
- 1 cup diced tomatoes
- In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup veggie broth until softened, about 5-6 minutes.
Add the sweet potatoes, spices and remaining 3 3/4 cup of vegetable broth. Bring to a boil, reduce heat and let simmer for about 20 minutes until sweet potatoes are fork tender.
- Add the almond butter and diced tomatoes. Remove from heat and puree with an immersion blender to desired consistency (I like a few chunks left).
- I like it super thick, but if you like a thinner soup, you can thin it out with more veggie stock or water.
- Serve warm. Enjoy!