Heat the oil in a soup pot over medium heat. Sauté the onion for 5 to 6 minutes until softened and translucent. Add the garlic, ginger, thyme, cinnamon, cumin, nutmeg, salt, and pepper, and sauté 1 more minute.
Add the sweet potatoes, diced tomatoes, and vegetable broth. Increase heat to bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes until sweet potatoes are fork tender.
Remove from heat, add the almond butter and stir to combine. Using an immersion blender, purée the soup to your desired consistency. (I like it super smooth, but if you like it chunkier, go for it.
If you like a thinner soup, add a bit more veggie stock or water and stir to combine.
Garnish with a squeeze of fresh lime juice and slivered almonds.
Serve warm. Enjoy!
Notes
*Alternately, you can carefully transfer the soup to a blender to purée and then carefully transfer it back to the pot. You may need to do this in batches if your blender is on the small side.