Sweet Potato Soup

Sweet Potato Soup

If you love a nice homespun bowl of soup that is just as easy as it is delicious, this Sweet Potato Soup is for you!


  • 1 whole head of garlic
  • 1 sweet potato, peeled and coarsely chopped
  • 3 cups of carrots, coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • 1 tablespoon plus 1 teaspoon extra virgin organic coconut oil, such as Barlean’s
  • Unrefined sea salt and black pepper, to taste
  • 5 cups organic vegetable broth – if Whole 30 or SCD, be extra cautious of ingredients, or opt for homemade broth, like this one!
  • 1 ½ teaspoons cumin
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh chives, finely chopped
  • Optional – pumpkin seeds, chives, or cilantro to garnish


  1. Preheat oven to 400°.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to a ½ inch of the top of the cloves, exposing individual cloves of garlic. Place the garlic on the center of a parchment-lined cookie sheet.
  3. Arrange the sweet potatoes, carrots and onions around the garlic.
  4. Lightly brush the garlic, sweet potatoes, carrots and onions with oil.
  5. Season with salt and pepper to taste.
  6. Roast for about 30 minutes, or until vegetables are fork tender.
  7. Remove roasted garlic and place in a large stock pot with the vegetable broth. Bring liquid to boil.
  8. Add in all of the roasted vegetables and cumin. Return to boil and then remove from heat.
  9. With a stick blender, such as Cuisinart’s Smart Stick or using a high-speed blender, puree soup until smooth.
  10. Add the lemon juice.
  11. Add water or more broth to thin, if desired.
  12. Add additional salt if needed.
  13. Serve hot. Sprinkle optional toppings on top of each serving.

Keywords: Sweet Potato Soup