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Melt the butter in a large stock pot or Dutch oven over medium-high heat. Add the sweet potatoes, carrots and onion and cook for 2-3 minutes until onion begins to soften. Add garlic and ginger and cook until garlic is fragrant, about another minute. Add stock, cinnamon an nutmeg. Increase the heat to high and bring to a boil. Reduce heat to a simmer and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.
Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.
Transfer soup to a large bowl and whisk in half and half, maple syrup, cayenne pepper and salt and pepper to taste.
Ladle soup into bowl and garnish with chopped toasted walnuts, a sprinkle of nutmeg and a drizzle of heavy cream or coconut cream