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Creamy Sweet Potato Soup

makes 6 cups
15 mins
45 mins
30 mins
  • 4 large sweet potatoes(2 1/2 pounds), cut in half
  • cooking oil
  • 2 tablespoons butter
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1/2 cup finely diced celery, (about 2 celery stalks)
  • 3 garlic cloves
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups chicken or vegetable stock
  • 14 ounces canned coconut milk
  • Additional salt and black pepper to taste



  • Begin by roasting the sweet potatoes.
  • Preheat oven to 400-degrees F. Line a baking sheet with baking parchment.
  • Coat sweet potato halves with oil.
  • Place down on lined baking sheet. Roast for 30 minutes at 400-degrees F.
  • Discard peels. Transfer to a bowl and thoroughly mash.
  • While sweet potatoes are roasting, heat a large saucepan over medium heat.
  • Add butter and allow to melt.
  • Add diced onion and celery; cook, stirring occasionally, for 5 minutes.
  • Grate garlic cloves directly into pan.
  • Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper.
  • Cook, stirring constantly for 1 minute.
  • Stir in stock and coconut milk.
  • Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
  • Whisk in mashed sweet potatoes until combined.
  • Salt and pepper to taste.


  • For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!


  • Serve warm. If you so desire, garnish with chopped chives or green onion, Greek yogurt or sour cream, toasted pecans or walnuts.