Roasted Sweet Potato Spinach Soup

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1.2 min read
Roasted Sweet Potato Spinach Soup

Roasted Sweet Potato Spinach Soup

Savor our Roasted Sweet Potato Spinach Soup, a delightful creation by our Executive Chef at the Pritikin Center. This creamy, flavorful soup blends roasted sweet potatoes and fresh spinach, delivering a comforting bowl packed with vitamins, antioxidants, and health benefits. Enjoy a nourishing dish that's both delicious and nutritious!
Course: Soup
Keyword: spinach
Yield: 4


  • 3 cups chopped onions
  • 2 cups chopped carrots
  • 6 pz medium sweet potato
  • 1 tb minced garlic
  • 1 tb minced ginger
  • 1 tb fresh sage, chopped
  • 1 tb fresh thyme leaves
  • 1 qt vegetable broth low sodium
  • 1 tb parmesan cheese
  • 1 cup fat free sour cream
  • 2 tb low fat cream cheese
  • 2 cup cooked sliced fresh spinach sautéed and added at the end


  • Preheat oven to 400º
  • Wash sweet potatoes and wrap in foil while still wet. Roast for roughly 75 minutes or until tender
  • In a hot pot, sauté onions, carrots until translucent
  • Add ginger and garlic, cook until golden brown
  • Add broth and thyme and bring to a boil for 20 minutes
  • Remove foil and skin from cooked sweet potato and add cooked potato to the soup
  • Remove the thyme stems (if any)
  • Combine all remaining ingredients puree the soup thoroughly until smooth
  • Add cooked spinach at the end before serving