Sweet Potato Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

1 g
125 mg
16 g
2 g
2 g
0 mg
8 (¾ cup ea.)

2 med sweet potatoes
½ cup diced onions
2 Tbsp diced carrots
2 Tbsp diced celery
1 tsp extra-virgin olive oil
Pinch ground cloves
Pinch ground nutmeg
Pinch cinnamon
Pinch ground ginger
1 tsp curry powder
1 whole bay leaf
2 Tbsp white wine
5 cups vegetable stock
¼ cup apple juice
2 Tbsp honey
1 tsp fresh lemon juice
½ tsp Worcestershire sauce
¼ tsp freshly ground black pepper
½ tsp sea salt
1 Tbsp cornstarch

  1. Cut sweet potatoes into large pieces. Steam in a large saucepot with skin on for 45 minutes, or until tender. Remove skin after steaming. 
  2. In a large saucepan, sauté onions, carrots, and celery in olive oil until onions are translucent. Add dry spices and sweet potato. Add white wine and simmer for 5 minutes over medium heat.
  3. Add vegetable stock, apple juice, honey, lemon juice and Worcestershire sauce. Simmer 30 minutes. Season with salt and pepper. Cool, remove bay leaf and puree in a blender until smooth. If soup is not thick enough, mix cornstarch with an equal amount of water, return to saucepan and simmer for 2 more minutes, or until soup is thickened.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.