Kim’s Sweet Potato Soup

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

  • 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

  1. Saute the onion, carrot and celery in the olive oil. Add garlic and saute until the onion is translucent.  

  2. Transfer the saute into a food processor with 1 cup of vegetable broth, blend until smooth.

  3. 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.