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Sweet Potato-Almond Butter Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

I know what you’re thinking:  almond butter and sweet potatoes do not sound like an obvious combo.  But I’m telling you right now, do not dismiss this Sweet Potato-Almond Butter Soup without giving it a go!  Its flavor is outstanding, and it can be a freezer meal or a slow cooker meal or an instant pot meal.  Plus it’s just so darn easy to make.  The protein and fat from the almond butter balance the starch of the potatoes for a perfectly balanced meal of healthy macronutrients.

This recipe was adapted from pinchofyum.com.

sweet potato-almond butter soup
sweet potato-almond butter soup

Sweet Potato-Almond Butter Soup

Author: Heidi Boortz
Servings : 6

Ingredients

  • 3 each sweet potato or 2 bags frozen diced sweet potatoes
  • 1/2 cup frozen diced onions
  • 1 Tbsp bottled minced garlic
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 14.5 oz Diced Tomatoes fire roasted
  • 14.5 oz coconut milk
  • 1/4 cup almond butter unsweetened
  • 1 cup vegetable broth
  • 1/2 cup almonds chopped, see notes
  • 1/2 cup cilantro chopped

Instructions

To Cook Immediately: Slow Cooker

  • Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in a slow cooker. Cook on low 4 hours or on high two hours or until potatoes are soft.
  • Stir in almond butter and vegetable broth. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

To Cook Immediately: Instant Pot®

  • Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in and instant pot. Stir in broth. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for natural pressure release. Open lid and stir in almond butter. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

To Freeze

  • Combine potatoes, onion, garlic, curry, turmeric, salt, tomatoes and coconut milk in a large zip top freezer bag. Freeze.

To Cook After Freezing: Slow Cooker

  • Add frozen meal to slow cooker and cook on low 6 hours or on high 4 hours. Stir in almond butter and broth. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

To Cook After Freezing: Instant Pot®

  • Add frozen meal and liquid broth to instant pot. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for natural pressure release. Open lid and stir in almond butter. Using an immersion blender, blend until smooth. (Alternatively transfer in batches to a blender and blend until smooth, taking care to vent blender lid.) Sprinkle with chopped almonds and cilantro for serving.

Notes

We used sprouted roasted salted almonds for testing purposes.
Tried this recipe?Let us know how it was!
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