Article by: Chef Joshua Houghton
Contributing Writer

Elevating a timeless winter soup, this recipe represents my unique twist on a classic, providing
the ultimate warmth and comfort during the colder months. Notably, it adheres to the standards
of the Whole30 diet—an approach dedicated to resetting your body’s slate and pinpointing
potential food and digestive sensitivities. Embracing Whole30 is more than just a dietary choice;
it’s a transformative journey, offering a valuable opportunity to cleanse, reflect, and embark on
the new year with a heightened awareness of what truly nourishes your body. It’s a holistic
venture towards discovering the best version of yourself, one wholesome and delicious meal at
a time, including this soup.
Equipment:
– 1 Large Stock Pot
– Cutting Board
– Chef Knife
– Peeler
– Immersion Blender or standard blender and ladle
– Heat Proof Rubber Spatula or Wooden Spoon
– Can Opener
– Measuring Cups
– Measuring Spoons
– 2 Baking Sheet
– 1 Medium to Large size mixing bowl
–
Ingredients:
– 2 Tbsp Coconut oil
– 2 Pounds Sweet Potato
– 1 Can Coconut Milk
– 6-8 cups Vegetable Stock
– 1 Onion
– 1 Large Carrot
– 1 Stalk Celery
– 1 Tbsp ground Ginger or 1⁄4 cup fresh Ginger
– 6 cloves Garlic
– At least 2 Tbsp in soup Salt, then To Taste
– 1 Tbsp White Pepper
– 2 Tbsp Ghee
– 2 Tbsp Cinnamon
– 1⁄2 cup Pumpkin Seeds
– 1⁄2 cup Unsweetened Flaked Coconut

Preheat the oven to 400 degrees Fahrenheit in convection mode. Begin by peeling the
sweet potatoes and then cutting them into a generously sized dice. While precision isn’t crucial,aim for consistency to ensure even cooking. Opting for smaller pieces will expedite the overallcooking process. Roasting these sweet potatoes will impart an additional layer of flavor andsweetness to the dish, a crucial element since no extra sweetener will be added. Take the dicedsweet potatoes and toss them with coconut oil and salt. Spread them evenly on a baking sheet,and cook for 10-15 minutes until they achieve a delectable golden brown, with some areas
deeply caramelized. While the potatoes might not be entirely cooked through at this stage, fear
not, as they will continue their cooking journey in the pot with the rest of the ingredients.
While the sweet potatoes are roasting in the oven, finely dice onions, carrots, celery,
garlic, and, if using fresh, ginger. Consistency is key here, and don’t worry too much about
perfect sizing since everything will be blended before reaching the final product. If you’re
working with fresh ginger, employ the back of a spoon for the easiest peeling method. Place a
stock pot on medium-high heat and add ghee. Ghee, a form of clarified butter , is permissible on
the Whole30 diet because it has undergone clarification, removing milk solids and elevating its
smoke point. This allows it to be heated to a higher temperature without smoking or burning.
Introduce onions, celery, and carrots to the pot, sautéing for 3-4 minutes until they begin to
soften. Incorporate garlic and ginger, continuing to cook for an additional 2-3 minutes. Feel freeto sprinkle in some salt during this stage, especially if you prefer well-seasoned food.
Personally, I tend to season at every step of the cooking process, ensuring that each
introduction of a substantial new ingredient is perfectly balanced.

Now that the sweet potatoes are roasted, add them to the stockpot along with the
current ingredients and vegetable stock. Aim to add enough stock to cover everything in the pot
initially, and later, feel free to adjust based on your preferred soup thickness. Bring this mixtureto a boil, allowing it to simmer for 10-15 minutes until the potatoes and vegetables reachtenderness. This blend is now ready to be transformed into a velvety texture, a task made
effortlessly with an immersion blender if you have one. Alternatively, if an immersion blender isnot at your disposal, ladle spoonfuls of the liquid mixture into a blender and process in batchesuntil smooth. The immersion blender, however, is a kitchen hero, seamlessly blending
everything right in the pot or container you have . I highly recommend acquiring one for this
recipe, and I guarantee you’ll find yourself reaching for it on numerous occasions in the
future—be it for additional soups, mashed potatoes, or salad dressings and sauces. This is also
a great time to incorporate additional vegetable stock if the mixture leans toward the thicker
side, ensuring your soup achieves the right consistency for you.

After blending the soup, return the pot to low heat on the burner. Incorporate cinnamon,
white pepper, salt to taste, and coconut milk. Let the soup simmer for 10 minutes, allowing the
flavors to meld. Meanwhile, on a sheet tray, toast your garnishes—pumpkin seeds and coconut
flakes. Bake in a 300-degree oven for about 10-15 minutes, checking and stirring regularly for
even browning. Once done, ladle the soup into bowls, add the garnishes, and savor the
moment!

Alternatively, this soup can be enjoyed chilled if that’s your preference. Its dairy-free
nature makes it freezer-friendly; scale the recipe to make extra and store it in the freezer for upto 3 months. While I designed this recipe to align with my Whole30-style cooking, feel free to
customize it to your taste. For added richness, a touch of heavy cream, maple syrup, or honey
can elevate the flavors. Pair it with a savory partner like sharp cheddar grilled cheese with
apples and caramelized onions. Whether you’re seeking absolute cozy comfort or a wholesome
meal for a healthy new year, this soup has you covered.