This soup is a perfect balance of sweet from the sweet potato, earthy from the almonds, and heat from the smoky chipotle — and it's good for you, too. It makes a great weekend lunch or light dinner. Serve it with crusty bread and a simple salad or in little sake or espresso cups for a cocktail party.
- 4-5 large sweet potatoes, about 3 pounds
- 3 Tablespoons canola oil, or butter
- 2 medium onions, diced
- 1/2 Cup white wine
- 1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
- 6 Tablespoons ground almonds
- 6-8 Cups vegetable or chicken stock, or water
- 1/4 Cup maple syrup or honey, to taste
- Slivered almonds, roasted for garnish
Preheat the oven to 375 degrees. Line a baking sheet with foil. Place the sweet potatoes on baking sheet. Bake until soft when pierced with a knife (more than 1 hour). Let cool. Peel and discard skin and rough chop.
Heat the oil or butter over medium heat in large, heavy soup pot. Cook the onions 7 minutes stirring often or until translucent. Add the white wine. When the liquid has evaporated, add the chipotle and cook for 2-3 minutes.
Add the ground almonds and stir. Add the sweet potatoes and stir. Add enough cold stock (or water if using) to cover.
Turn the heat up to medium-high. Once boiling, reduce the heat and simmer, covered, for 15 minutes or until soft. Remove the soup from the heat. Using a hand blender, purée soup until smooth. Stir in the maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.