Kim’s Sweet Potato Soup


This soup is a favorite at the office.  It’s a delightfully creamy, vegetarian, and gluten-free sweet potato soup.


2 cups 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.

Leave a Reply