Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil (or 1/4 cup vegetable broth or water for an oil-free option)
  • 1 sweet onion (diced)
  • 1 garlic clove (minced)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)
  • 2 medium sweet potatoes (cubed (about 2.5 to 3 cups))
  • 1 cup canned diced tomatoes
  • 4 cups low sodium vegetable broth (plus more to thin if desired)
  • 1/3 cup raw creamy almond butter
  • Squeeze of lime juice
  • Slivered almonds (for garnish)

Instruction

  • Heat the oil in a soup pot over medium heat. Sauté the onion for 5 to 6 minutes until softened and translucent. Add the garlic, ginger, thyme, cinnamon, cumin, nutmeg, salt, and pepper, and sauté 1 more minute.
  • Add the sweet potatoes, diced tomatoes, and vegetable broth. Increase heat to bring to a boil, reduce heat to medium-low and let simmer for about 20 minutes until sweet potatoes are fork tender.
  • Remove from heat, add the almond butter and stir to combine. Using an immersion blender, purée the soup to your desired consistency. (I like it super smooth, but if you like it chunkier, go for it.
  • If you like a thinner soup, add a bit more veggie stock or water and stir to combine.
  • Garnish with a squeeze of fresh lime juice and slivered almonds.
  • Serve warm. Enjoy!