Sweet Potato Almond Soup

A comforting and creamy vegan soup made with sweet potatoes and almonds, flavored with warm spices like cumin, cinnamon, and nutmeg.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1/2 cup almonds, soaked overnight
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Cut up the onion and garlic and add them

For about 5 minutes, or until softened, saut

Ground cumin, cinnamon, nutmeg, salt, and pepper should be added along with the sweet potatoes

Mix things together well

Add the vegetable broth

Bring to a boil, then turn down the heat

For 20 to 25 minutes, or until the sweet potatoes are soft, cover and simmer

Blend the soup with an immersion blender until it is smooth and creamy

You could also carefully put the soup into a blender and blend it in batches

Check the seasoning and make changes if needed

Add a drizzle of olive oil, a sprinkle of cinnamon, and some chopped almonds on top of the hot dish to serve

Have fun