Sweet Potato Chipotle and Almond Soup

Sweet Potato Chipotle and Almond Soup
 
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by reallynormal

 
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Ingredients

Ingredients
Method
 
  • 4-5 large sweet potatoes
  • 3 tbsp EVOO, butter or combination
  • 2 med. cooking onions
  • 3-4 cloves garlic
  • 1 tsp ground cumin
  • 2-3 tbsp chipotle sauce or
  • 1-2 chipotle peppers in sauce
  • 1/2-3/4 cup white wine
  • 6-7 tbsp ground almonds
  • 6-8 cups chicken or vegetable stock
  • sea salt and fresh ground pepper
  • cilantro and shallots for garnish
Preheat oven to 375 and roast sweet potatoes whole for about an hour, or until soft. Set aside and let cool. Meanwhile, in a large pot heat oil/butter over medium heat. Saute onions and garlic until soft, add cumin and stir, then wine and reduce to about 2 tbsp liquid. Add chipotle and cook another 2 minutes. Peel sweet potatoes, discard skins and cut into chunks. Add almond and sweet potato chunks to pot. Stir gently to blend ingredients. Add stock and bring to a boil, then reduce to a simmer for 15-20 minutes. Use a potato masher to mash potatoes in stock until soup thickens. Slice shallots into thin pieces, soak in milk, drain, flour and fry until golden and crispy. Hand-pick some cilantro leaves, pour soup into bowls and garnish with a bit of cilantro and fried shallots. Delicious!!!

Sweet Potato Chipotle and Almond Soup

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This recipe was uploaded by reallynormal

 
 
A combination of flavors that will amaze your taste buds. The quantity of Chipotle is based on how much heat you want, and a little Honey could be used to balance.

Method


Preheat oven to 375 and roast sweet potatoes whole for about an hour, or until soft. Set aside and let cool. Meanwhile, in a large pot heat oil/butter over medium heat. Saute onions and garlic until soft, add cumin and stir, then wine and reduce to about 2 tbsp liquid. Add chipotle and cook another 2 minutes. Peel sweet potatoes, discard skins and cut into chunks. Add almond and sweet potato chunks to pot. Stir gently to blend ingredients. Add stock and bring to a boil, then reduce to a simmer for 15-20 minutes. Use a potato masher to mash potatoes in stock until soup thickens. Slice shallots into thin pieces, soak in milk, drain, flour and fry until golden and crispy. Hand-pick some cilantro leaves, pour soup into bowls and garnish with a bit of cilantro and fried shallots. Delicious!!!
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