Sweet Potato Almond Soup
A thick and hearty soup, full of flavor, yet ready in under 30 minutes.
Servings: 4
Calories: 298kcal
Ingredients
- 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
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ⅛ tsp pepper
- ⅓ cup almond butter
- 1 cup diced tomatoes
Instructions
- In a soup pot over medium heat, sauté the onion and garlic in ¼ cup veggie broth until softened, about 5-6 minutes.
- Add the sweet potatoes, spices and remaining 3 ¾ 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!
Nutrition
Calories: 298kcal | Carbohydrates: 45g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1039mg | Potassium: 706mg | Fiber: 8g | Sugar: 14g | Vitamin A: 19850IU | Vitamin C: 21.5mg | Calcium: 150mg | Iron: 2.7mg