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Purple Sweet Potato Soup

Prepare this creamy sweet potato soup with nuts and sesame seeds
Cooking Time

Ingredients For This Recipe

  • ½ Yellow Onion, small dice
  • 4 Garlic Cloves, rough chop
  • 2 pounds peeled Purple Sweet Potatoes, small dice
  • Vegetable Stock
  • 1 tsp Cumin
  • ½ cup Heavy Cream
  • Kosher Salt
  • Garnish
  • Chopped Roasted Cashews or Peanuts
  • White Sesame Seeds
  • Black Sesame Seeds
  • Mixed Micro Greens


  1. Place all ingredients, except the Garnish, in the Dutch Oven. Mix well.
  2. Cover with Redi-Temp™ valve open. Turn heat to medium high and wait until valve whistles.
  3. Reduce heat to low. Close valve and cook until potatoes are soft.
  4. Turn off heat and let cool down a bit before transferring to the Blender Jar.
  5. Blend on low for a couple of seconds. Slowly, turn speed to high and process until well pureed.
  6. Pour soup back into Dutch Oven. Turn heat to medium. Stir in heavy cream. Adjust seasoning. Plate and garnish.
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