- 2 tbsp. grass-fed butter (or olive oil)
- 1 large onion, peeled and diced
- 3 large sweet potatoes, peeled and chopped
- 4 cups chicken stock (can use veggie stock)
- ½ tsp. cumin
- ¼ tsp. allspice
- 1/4 tsp. cinnamon
- Dash of nutmeg
- 1 & 1/2 tsp. sea salt
- 1/4 cup cream (or milk substitute)
In a soup pot, sauté onion in butter 1-2 minutes. Add sweet potatoes, stock, cumin, allspice, cinnamon, nutmeg, and sea salt. Bring to a boil. Cover and reduce heat to medium and cook 10-12 minutes or until potatoes soften. With a slotted spoon, remove potatoes and onion and puree in a food processor or blender. Add back to the soup and adjust seasoning if needed. At this point, you would stir in your cream but do not bring back up to a boil. Simmer 2-3 minutes and it’s ready to eat!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.