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Paleo Sweet Potato Soup

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Sweet Potato Soup

Created By January, 27, 2014  

This pumpkin soup comes together in about one hour. To save time, peel and cube the sweet potatoes the night before you plan on making the soup. To save even *more* time, prep all of your vegetables. I like to do this before I go to bed, when the house is quiet. By prepping your vegetables in advance, you save about a half an hour of prep time.

While this soup makes a great meal on its own, it's also great with ham or a link or two of browned sausage. Cook the ham or sausage as the soup bubbles away. Then serve with a big salad--I really like spinach salad with this soup.

Prep Time:30 minutes Cook time:40 minutes Total time:1 hour and 10 minutes Serves Serves 6


2 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, thinly sliced
3 cloves garlic, minced or put through a garlic press
3 large sweet potatoes, peeled and diced (about 3 cups)
5 cups homemade chicken stock or store-bought reduced-sodium broth (gluten-free)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 to 2 teaspoons ground chipotle pepper, optional



  1.  In a large soup pot (5 quart), heat olive oil over medium heat, until it shimmers but doesn't smoke. Add the onion, celery, and garlic. Cook, stirring frequently with a wooden spoon, for 7 to 9 minutes, until the vegetables are very soft but not brown. If they begin to brown, lower the heat. 
  2. Add the sweet potatoes, chicken stock, cinnamon, nutmeg, and salt. Bring the soup to a boil, then lower the heat to medium-low. Simmer (look for occasional gentle bubbles) for 35 minutes, or until the sweet potatoes are very tender. (Test the sweet potatoes with a fork. They should break apart easily when pierced by the tines of a fork.)
  3. Place a large bowl next to the blender. Purée the soup in batches, never filling the blender more than half full, until the soup is smooth. .) Pour each puréed batch into the waiting bowl. Repeat until all the soup has been puréed.
  4. Return the soup to the pot. Stir with a wooden spoon. Reheat over medium-low heat but don't bring soup to a boil. Taste and add more salt if you think it needs it. Add 1/2 teaspoon ground chipotle, taste. Adjust heat level by adding more chipotle as desired. Ladle the soup into individual bowls and serve hot. Store leftover soup in a covered container in the refrigerator for four days.


Nutrition facts per serving:
Calories: 156
Total Fat: 4.8g
Saturated Fat: 0.7g
Cholesterol: 0mg
Sodium: 321mg
Total Carbohydrate: 24.2g
Fiber: 3.7g
Sugars: 1.9g
Protein: 5.5g

About the author: Elizabeth Barbone is the owner and editor of and is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

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