So, I’ll admit. As obsessed as I am with almond butter, when I heard of almond butter in soup, I too was skeptical. However, in this particular soup, it really works to give the soup a rich, nutty taste without any cream.
BEST FOR- cold nights when you want soup that has a bit more oomph than usual– both in terms of taste and substance.
MUSICAL PAIRING- Purple Yellow Red and Blue by Portugal. The Man
48 oz chicken broth
1 yellow onion, diced
2 minced garlic cloves
2 large sweet potatoes, diced
1.5 tbs minced fresh ginger
Red chili pepper flakes (to taste)
8 oz boneless, skinless chicken breast, cut into 1-inch pieces
¾ cup smooth almond butter
8 cups of kale, chopped
1 bag frozen corn
1 lime, cut into wedges
salt & peper
- Combine the broth, onion, garlic, and sweet potato in a large pot and bring to a boil. Then reduce the heat to a simmer and add the chicken, ginger, and red chili pepper flakes. Cover and simmer for roughly 20 minutes.
- Put the almond butter in a blender. Fill the rest of the blender with a little less than half of the soup from the pot. Using a slotted spoon, return the pieces of chicken (leave the potatoes, onions, etc.) from the soup in the blender to the soup in the pot. Then blend until smooth and creamy.
- Pour the mixture from the blender back into the soup pot. Stir. Add the kale and corn to the soup and bring to a boil. Once boiling, reduce the heat and simmer, covered, for 5 minutes.
- Season with salt, pepper, and desired amount of lime (I did two slices per bowl as you see in the picture… may have been a tiny bit much) and enjoy!
- The recipe that this is inspired by called for chicken, which is what I used. But based off the final product, I think it would be muuuuch better as a seafood soup, as in with shrimp and/or crab instead of chicken.
- This would also be super good over rice or with the addition of rice, because it has much more of a curry taste than I’d ever expect out of a dish with very few ingredients in common with curry.