Ingredients
4-5 large sweet potatoes
3 tbsp canola oil or butter
2 medium cooking onions, diced
1/2 cup white wine
1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
6 tbsp ground almonds
6-8 cups vegetable or chicken stock (or water)
1/4 cup maple syrup (or honey) or to taste
Slivered almonds, roasted for garnish
Directions:
1. Preheat oven to 375 F. Line baking sheet with foil. Place whole sweet potatoes on baking sheet. Bake until soft when pierced with a knife (over 1 hour). Let cool. Peel and discard skin and rough chop.
2. Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.
3. Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes.
4. Add ground almonds. Stir. Add sweet potatoes and stir. Add enough cold stock to cover. Turn heat up to medium high. Once boiling, reduce, simmer covered for 15 minutes or until soft.
5. Remove from heat. Using a hand blender, puree soup until smooth. Stir in maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.
Calories: 243
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