This is my new favorite fall soup. I love the almond butter in this soup, it kind of reminds me of curry with how sweet and rich it is. You can easily adapt this soup to be vegan by using vegetable broth and omitting the chicken.
I tweaked the original recipe by adding a yam along with the sweet potato and some small diced sweet peppers, which I think made the dish a lot more heartier and colorful.
This soup takes less than an hour to make from prep to finish making it a great go to weeknight meal.
Sweet Potato and Almond Butter Soup
2 tablespoons olive oil
5 cups chicken stock (or vegetable)
1 yellow onion, diced
2 cloves garlic, minced
1 large sweet potato, peeled and diced
1 large yam, peeled and diced
8 oz boneless skinless chicken breast, cut into 1 inch pieces (optional)
1/2 cup almond butter
1 1/2 cup sweet peppers, diced (bell peppers or sweet mini peppers)
1 cup collard leaves, coarsely chopped
2 tablespoons fresh ginger, minced
Salt and pepper
Lime wedges for garnish
Heat olive oil over medium heat and add onion and garlic. Sauté until garlic becomes fragrant, about one minute. Add stock, sweet potato and yam and increase heat to bring the soup to a boil. Reduce heat and bring to a simmer, add chicken and cover pot allowing to simmer for 15 minutes.
Add peppers and simmer for 5 minutes more covered. In a mixing bowl, whisk together almond butter and 1 cup of soup stock. Add the collard leaves and ginger to the soup and bring to a boil, then reduce heat to a simmer, cooking for five minutes. Stir in almond paste and season with salt and pepper.
Serve soup into bowls with lime wedges for garnish.