Sweet Potato Almond Chipotle Soup

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Almond Board of California


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4-5 large sweet potatoes (>3 lb, 1.3 g)

3 tbsp (45 mL) canola oil or butter

2 medium cooking onions, diced

1/2 cup (250 mL) white wine

1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved

6 tbsp (90 mL) ground almonds

6-8 cups (1.4-1.8 L) vegetable or chicken stock (or water)

¼ cup (60 mL) maple syrup (or honey) or to taste

Slivered almonds, roasted for garnish

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