Roasted Garlic and Sweet Potato Soup Recipe - Dr. Axe

Roasted Garlic & Sweet Potato Soup Recipe

Roasted garlic and sweet potato soup recipe - Dr. Axe

This Roasted Garlic and Sweet Potato Soup is a great addition to any meal. It’s not only tasty but also healing to your gut! Try it today!

Total Time

20 minutes




  • 6 Sweet Potatoes
  • 1 large Red or White Onion
  • 1 tablespoon coconut oil
  • 2-3 cloves garlic
  • 6 cups vegetable broth
  • 1 cups Water


  1. Preheat oven to 400F. Slice potatoes in half and bake for 35-40 minutes or until potatoes are fork tender.
  2. Remove the skin from the sweet potatoes and add the sweet potatoes in a medium bowl.
  3. In a food processor, add the sweet potatoes, onion, oil garlic and water, blending until well-combined.
  4. In a medium stock pot over medium heat, add the mixture andthe broth, stirring until well-incorporated.
  5. Reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.

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  1. Melissa V Palmer on

    I made this for my family a couple days ago and all of us were a bit underwhelmed. I followed the recipe to the letter except I omitted the water. I played with the leftovers this morning (this recipe makes a HUGE amount) and am very happy with the changes. I added 1/2 tsp ground ginger, 1/4 tsp ground cinnamon, 1/4 tsp ground white pepper, juice & zest from 1/2 organic orange, a small pinch of saffron, and about a dozen grinder cranks of himalayan sea salt. Just what it needed.
    Next time, I will use only 3 lbs of sweet potatoes (instead of 4 lbs) and reduce the broth to a single carton (32 oz) and keep all the remaining ingredients the same. That will still feed my family of 5 as a side dish with leftovers for lunch the next day.


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