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!
Instructions
- 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.
