Anne-Marie's Baked Sweet Potato Soup
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
  • 6 sweet potatoes (Garnet preferred)
  • 1 ¼ teaspoons ground cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 tablespoon Ghee Butter (4th & Heart Madagascar Vanilla Bean preferred)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 leeks, white and pale green parts only
  • 3 carrots, diced
  • 2 quarts chicken broth
  • 1 quart bone stock
  • Coarse sea salt and freshly ground pepper
  • Mini-marshmallows, for garnish (optional)
  1. Preheat oven to 425 degrees F.
  2. Pierce sweet potatoes several times with a fork.
  3. Place on baking sheet lined with foil. Bake for 1 hour.
  4. Combine cardamom, cinnamon, turmeric, and cayenne in a small bowl. Using a large saucepan, heat ghee and oil over medium heat.
  5. Add onion and leeks and cook until translucent, approximately 5 minutes.
  6. Sprinkle with spice mixture.
  7. Add carrots and stir to combine. Cook for a few minutes.
  8. Add chicken broth and bone stock to the mixture. Scrape bottom of pan to loosen the brown spicy bits.
  9. Cut sweet potatoes in half and scoop flesh into pan with the other ingredients.
  10. Bring to a boil, stirring to combine.
  11. Reduce heat and simmer on low for about 30 minutes.
  12. Remove from heat. Blend with a hand-blender until the soup is smooth.
  13. Serve warm with a few mini-marshmallows on top. For added flair, use a grill lighter to toast the marshmallows.
Recipe by Model Behaviors at