Friday, February 14, 2014

Creamy and Rich Sweet Potato and Roasted Almond Soup

I love sweet potatoes. The great news about them? Unlike most things I love, sweet potatoes are actually GOOD for us. They are one of the best sources of beta-cartotene and are a great source of vitamin A, the vitamin that promotes good eyesight! Plus, in order for us to get the benefits of all the beta-carotene in the sweet gems, we should have a little fat with our sweet potato - what's not to like?

This recipe is a riff on a pumpkin soup that I often prepare. It's easy to do - especially when you have the sweet potatoes already roasted. Like for the Double Stuffed Sweet Potatoes in the February 14th Friday Four! 

Sweet potatoes possess the same creamy, rich texture of sauces and soups, mousses and flourless cakes that keeps us coming back for one more little bite. This soup achieves that texture nirvana by pureeing the veggies and adding them back into the pot. And topping the soup? A hit of crunch and salt with a sprinkle of chopped roasted almonds.

1 More Sweet Potato Still in the Oven!!!
Sweet Potato and Almond Soup

The Glorious Sweet Insides of Four Roasted Sweet Potatoes
24 oz Veggie Broth
1 ½ Cups Apple Juice
1/2 Cup Natural, Creamy Almond Butter
1 TB Grated Fresh Ginger
1 Clove Garlic, Grated
1 TB Fresh Lime Juice
2 TB Fresh Orange Juice
1/8 Tsp Cayenne Pepper
Sea Salt and Freshly Cracked Black Pepper To Taste
Zest of 1 Lime
½ Cup Nonfat Greek Yogurt
¼ Cup Thinly Sliced Green Onions (Green Tops Only)
¼ Cup Finely Chopped, Roasted Salted Almonds*

Step One
In a medium stockpot, combine the sweet potato, veg broth, and apple juice. Bring to a boil over high heat. Reduce the heat to low, and simmer for about 15 minutes.

Step Two
Return to the pot. Add the ginger, garlic, juices and cayenne pepper. Cook, stirring occasionally for 15 minutes over medium heat. Taste for salt and pepper.

Step Three
Mix the lime zest with the Greek yogurt. Garnish each bowl with a TB of the yogurt mixture, and sprinkle with the almonds.

* To roast the almonds, place on a sheet pan and slide into a 400F oven for about 8 minutes or until lightly browned. Remove from the oven and spray or drizzle with olive oil and sprinkle with sea salt.

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