• 2 tbsp. grass-fed butter
  • 1 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
  • ½ tsp. cinnamon
  • Dash of nutmeg
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 tbsp. fresh chives, minced

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. Finish with a dash of black pepper. Garnish with minced chives.