- 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
- 1/4 cup cream (optional)
- 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. Add cream if you want. Finish with a dash of black pepper. Garnish with minced chives.
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.
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