Directions

1. In medium bowl, mix all salsa ingredients; set aside until soup is ready to serve.
2. In a large soup pot, melt butter over medium-high heat. When butter foams, add red onion, leek, and celery. Cook for 5 minutes, stirring occasionally. Add sweet potato, tomato, curry, and chipotle. Cook for 5 minutes.
3. Stir in SunButter. Add chicken stock and bouquet garni. Bring to a boil. Reduce heat to medium-low. Simmer for 20 minutes, or until sweet potatoes are soft. Add cream, remove from heat, and let cool slightly. Remove bouquet garni and discard.
4. With immersion blender, purée soup while still warm. Once puréed, pass soup through fine mesh strainer and season. Return to heat if necessary.
5. Garnish each bowl of soup with a tablespoon of salsa before serving.