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Purple Sweet Potatoes

Sweet Potato Celeriac and Ginger Soup

This Sweet Potato Celeriac Soup will leave you warm and toasty this fall and winter season!

Sweet Potato, Celeriac and Ginger Soup


  • 1 tablespoon Driftless Organics Sunflower Oil (or olive oil)
  • 2 cloves garlic, peeled and minced
  • One small head celeriac, peeled, quartered and sliced
  • 2 pounds sweet potatoes, peeled and sliced
  • Salt & black pepper
  • Knob of ginger, (1-2 inches long) peeled, and grated or thinly minced
  • ¼ cup cream


  1. Heat the oil over medium heat in a large soup pot. Add in the garlic and cook for 2 minutes, stirring until fragrant.
  2. Add in the vegetables, season with salt and black pepper, and cook for ten minutes, until they start to get golden.
  3. Pour in enough hot water (or stock) to just cover the vegetables, add in the grated ginger, stir and bring to a simmer.
  4. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom.
  5. Stir in the cream (and more water or stock, if the soup is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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