This sweet potato soup recipe was developed by one of our employee’s Kim Baglien. It’s an office favorite. It’s a delightfully creamy, simple recipe that’s vegetarian and gluten-free too!
Kim’s Sweet Potato Soup
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Sweet Potato Puree
- 2/3 cup yellow onion chopped
- 2/3 cup carrot shredded
- 2/3 cup celery chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic chopped
- 4 cups vegetable broth divided
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
Saute the onion, carrot and celery in the olive oil. Add garlic and saute until the onion is translucent.
Transfer the saute into a food processor with 1 cup of vegetable broth, blend until smooth.
Return to soup pot and add in 2 cups of sweet potato puree and the remaining 3 cups of vegetable broth. Add in spices. Bring soup to a boil, then simmer uncovered for about 15 minutes. Serve immediately.