Creamy Roasted Sweet Potato Soup

Serves: 4-6

Note: this is a gluten-free recipe


  • 4-5 medium Garnet sweet potatoes

  • 1 Small white onion, sliced

  • 2 tsp fresh thyme chopped (reserve some for topping)

  • 3 cups Free range chicken or vegetable stock

  • 1/8 tsp Black pepper

  • 1/2 tsp Kosher salt

  • 4 tbsp Olive oil

  • 1/4 tsp Cumin

  • 1 cup plain yogurt


Place sweet potato and onion in baking dish with 4 tbsp. drizzled olive oil. Add salt and pepper.

Roast on 360 degrees for 45 minutes to an hour. When potatoes are soft and tender, slice them
and place into a Vitamix or food processor. Add fresh thyme, chicken, or vegetable stock, cumin, and 1 cup plain yogurt. Pulse or blend until creamy. Top with a dollop of yogurt and chopped thyme. Enjoy!

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