1 ½ cups unsweetened almond milk
1 shallot-minced with a garlic press
3 sweet potatoes-peeled and steamed
1 cup chicken or vegetable broth
1 cup manchego cheese-shredded
¼ cup canned green chilies
1 teaspoon olive oil
Salt and pepper
Peel sweet potatoes, then steam in a pressure cooker or stove top with 1 cup of water until soft.
While the sweet potatoes are cooking, dice ingredients and add shallots and olive oil to a soup pot. Saute shallots for 2 minutes, then remove from heat. (if you are using fresh green chilies, saute them with the shallots)
Once the sweet potatoes are cooled, dice and add to the pot.
Turn the heat up to medium and add the remaining ingredients. Cook over medium heat for 5 minutes, and then simmer for 15 minutes. Transfer the contents to a blender or food processor until smooth and creamy. You may need to add more almond milk if the soup is too thick. Place the blended soup back in the pot if the soup temperature isn’t to your satisfaction.
Garnish with dried cilantro and shredded manchego.