Sweet Potato-Mango Soup with Chipotle Pepper

Ingredients:

1 tablespoons vegetable oil
1 onion, chopped
4 cups, peeled and cut into 1-inch cubes, sweet potatoes
1 table spoon chopped Chipotle Pepper in adobo sauce
2, 14 oz. Cans of 99% fat free chicken broth
2 cups of semi-ripe Mangoes, peeled and cubed
1 cup buttermilk
Salt to taste
1/2 cup fresh Cilantro leaves
2 cups Plantain Chips

Directions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Increase the heat to medium-high and add the sweet potatoes and chipotle peppers; cook, stirring, for 5 minutes. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, until the sweet potato is cooked through, about 20 minutes. Add mangoes and cook for another 5 minutes till mango pieces are soft. Remove from the heat.
2. Using a blender, puree the soup. Stir in the buttermilk and season with salt. Warm over low heat. Serve the soup with Plantain chips and garnished with cilantro leaves.
Servings: 4-6

Toasted Almond Chaat

Ingredients:

1 cup Whole Almonds
3/4 cup chopped Red onions
1 Jalapeno pepper, seeded and minced
1/2 cup quartered Grape Tomatoes
1/4 cup chopped fresh Cilantro leaves
1 teaspoon fresh Lime juice
2 teaspoons Olive oil
1 1/2 teaspoons Chaat Masala (available at Indian Grocery Stores)

Directions:

Preheat the oven to 350 degree F. Spread the almonds on a cookie sheet and bake for 10 minutes. Remove from the oven and let cool.
Combine the remaining ingredients in a medium size glass bowl. Add toasted almonds and mix well. Refrigerate for 15-20 minutes and serve as an appetizer.