family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
January 18, 2018, 05:30:52 AM

Login with username, password and session length
Advanced search
* Home Help Search Login Register
+ Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Sweet Potato Almond Chipotle Soup
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Sweet Potato Almond Chipotle Soup  (Read 1085 times)
Hero Member
Gender: Female
Posts: 662

a cup of cappuccino a day

Sweet Potato Almond Chipotle Soup
« on: December 20, 2009, 12:16:25 PM »

Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV hostTrish Magwood

(NC)—This soup is a perfect balance of sweet from the sweet potato, earthy from the almonds and heat from the smoky chipotle – good for you too! A great weekend lunch or light dinner with crusty bread and a simple salad or serve in little sake or espresso cups for a cocktail party.

Makes 8-10 cups (1.8-2.3 L). Active prep time: 40 minutes (including 20 min simmer). 90 minutes with sweet potato roasting time.


4-5 large sweet potatoes (>3 lb, 1.3 g)

3 tbsp (45 mL) canola oil or butter

2 medium cooking onions, diced

1/2 cup (250 mL) white wine

1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved

6 tbsp (90 mL) ground almonds

6-8 cups (1.4-1.8 L) vegetable or chicken stock (or water)

1/4 cup (60 mL) maple syrup (or honey) or to taste

Slivered almonds, roasted for garnish


Preheat oven to 375°F (190°C).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.

Heat oil or butter over medium heat in large heavy soup pot. Cook onions 7 minutes stirring often or until translucent.

Add white wine. When liquid has evaporated, add chipotle and cook 2-3 minutes.

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.

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.

Kitchen Notes:

Once completely cooled, this soup can be frozen.

Chipotles are smoked jalepenos with a smoky flavor. They can be found in the Mexican section of your grocery store.

Nutritional analysis per serving:

Calories: 243 kcals, Fiber 5 g, Total Fat: 7 g, Cholesterol: 0, Saturated Fat: 0.5 g, Sodium: 995 mg, Monounsaturated Fat: 4.1 g, Calcium: 62 mg, Polyunsaturated Fat: 1.9 g, Magnesium: 47 mg, Protein: 4 g, Potassium: 583 mg, Carbohydrates: 41 g, Vitamin E: 8.2 mg*, * Total alpha tocopherol equivalents

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines