Sweet potato soup

I call this dish sweet potato soup but my husband calls it dessert soup.

The carrots and sweet potatoes definitely lend a sweetness to this soup but it is also balanced by garlic, fatty duck broth and duck meat.

This soup is extremely creamy without a drop of dairy or coconut milk.

The secret is simply blending the veggies with the fat in the broth. Duck fat (which occurs naturally in the broth) is a wonderful, healthy fat that I’ve been cooking with lately.

I find that it keeps me satiated longer and fat is needed to assimilate all the wonderful nutrients in the veggies in this soup.

This soup is the complete nutritional package supplying a delicious serving of protein, fat, fiber and carbohydrates in one meal.

A healthy way to satisfy your sweet tooth and stay satisfied for a long time. Plus all the gut healing benefits of bone broth. It’s got all the healing benefits of chicken soup with some richer flavor.

I added some fresh, tart apples to this soup for crunch (instead of croutons) but that’s totally optional.

Indulge in health!



Duck broth (made by putting duck bones, water and 2 tablespoons of apple cider vinegar in my crockpot on low for 24 hours)

2 golden flesh sweet potato (light yellow in color)

1 cup of chopped carrots

2 zucchinis, chopped

3/4 cup of Duck meat

2 cloves of garlic salt

Paprika, tumeric and cayenne

optional: 1/2 a tart apple (like pink lady)

How to

Bake the sweet potatoes first for 40 minutes.

Once they are baked, the skin peels off very easily.

Wait till the potatoes are cooled to peel.

Put 1.5 cups of duck broth into a sauce pan and add in cut sweet potatoes, carrots and zucchini.

Let simmer on medium heat uncovered for 15 minutes

Chop fresh garlic cloves and add in along with 1/4 teaspoon each of the spices.

Add in chopped duck meat. (you can also use chicken)

Mix and let cook for another 10 minutes, until veggies are soft. If you like your soup more watery cook for less time and if you like it thicker then cook for longer.

Blend the soup by transferring to blender or with an immersion blender right in the pan (I used an immersion blender which is one of my favorite kitchen appliances).

Add in half a finely diced apple towards the end. This is totally optional, the soup is delicious without it but it does lend a nice crunch to the final product.

If the mixture is still too watery for your taste then cook down the puree a bit longer or add water if it is too thick.


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