1 Onion, Large, medium dice 4 Cloves Garlic, peel and smash 1 Tbs. Olive Oil
4 Sweet Potatoes, peeled, about 3 Lbs. 12 Cups Vegetable Stock or Water 1 Tbs. Dark Chile Powder 2 tsp. Cajun-Creole Spice 1/4 tsp. Cinnamon, ground 1/2 tsp. Salt
2 Grapefruit, squeeze, one cup juice 1/2 Cup Almond Butter 2 Tbs. Maple Syrup
Place onion, garlic and oil into a hot pot.
Cook ingredients for a few minutes.
Add sweet potatoes and stock.
Bring to a boil.
Turn down to simmer and add spices.
Boil until sweet potatoes are soft, about 30 minutes.
Blend all ingredients in small batches in blender.
You may need to add a bit more water if it is too thick.
Pour puree into a large bowl as you go.
Mix in almond butter, grapefruit juice and syrup.
New Taste Thinking:
This recipe makes a lot of soup. The good news is that it freezes well.
This was a very popular soup at my restaurant. Back in those days I finished the soup with heavy cream and it was great. I have changed my ways and now I like to add the creaminess to my soups with nut butters. 1/2 cup may seem like a lot of almond butter but it is only 8 tablespoons which is less than half a tablespoon per serving.
Serving Size 3/4 Cup Servings Per Recipe 20 Calories 91 Calories from Fat 38 Total Fat 4g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 642mg Total Carbohydrate 12g Dietary Fiber 1g Sugars 4g Protein 2g
