Spiced Sweet Potato Soup


  • 1 whole fennel bulb
  • 1 cup (250 mL) water
  • 1/2 cup (120 mL) sugar
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 medium sweet onions, chopped
  • 4 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • 2 cloves garlic, sliced
  • 4 medium sweet potatoes, peeled and chopped
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 8 cups (just under 2 L) chicken or vegetable stock [look for allergen-free brand]
  • pepper and salt

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  1. To make the fennel chips, pre-heat oven to 225° F. Slice fennel very thinly (preferably using a mandoline), and place in a large bowl.
  2. In a small saucepan, combine water and sugar. Boil until sugar is dissolved.
  3. Stir in lemon juice, then pour over fennel. Let stand for 10 minutes.
  4. Place fennel slices on a parchment-lined baking sheet. Bake for 1 hour. Set aside to cool.
  5. Meanwhile, in a large pot, heat olive oil over medium-high heat. Stir in onions, celery and carrots, cooking 4-6 minutes.
  6. Add garlic and sweet potatoes, cooking a further 4 minutes. Stir in spices and pour in stock.
  7. Bring soup to a boil and reduce heat. Simmer 15-18 minutes, until vegetables are tender.
  8. Using an immersion blender, puree soup until smooth. Serve with fennel chips.

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