Sweet Potato and Almond Soup
When I was in college, I was friends with a swimmer who broke a ton of records at my school and ended up going to Sydney as an alternate for the US Olympic team. Since I haven’t talked to him in a decade or so, I’ll be honest and tell you I don’t remember very many of our conversations. I do, however, remember that he always bugged me about eating more sweet potatoes.
“They’re so good for you,” he’d say.
“I know, I know, but I don’t really like them.”
And that’s pretty much been my mantra since then. Maybe it’s genetic; when I told my mom I was working on a sweet potato soup recipe, she said, “I don’t really like sweet potatoes.” 🙂
Whatever the reason, I’ve never been crazy about sweet potatoes. But they are a nutritional powerhouse (my friend was right about that), so I feel like I should be eating them. So when a recipe comes along that centers around sweet potatoes and is delicious? I sit up and take notice!
And here it is: a creamy, rich, sweet soup that will have you surreptitiously licking your bowl. The almond milk gives this a silky texture as well as protein, and the cayenne offers a little kick. And then add chopped almonds to the top for a little crunch and pow! you’ve got yourself a soup that will make even the most skeptical about sweet potatoes beg for more. I know; I’m one of them!