• 3 lbs sweet potatoes, peeled and diced
  • 5-6 cups stock, less for thicker consistency (I used a blend of homemade chicken stock and duck stock for this batch)
  • 1 onion, peeled and diced
  • 1 green apple, diced
  • 3-4 stalks of celery, diced
  • 1 clove garlic, sliced
  • 1 fennel bulb, sliced
  • 1 tablespoon mascarpone
  • 1/4 cup cream
  • a sprig of fresh rosemary
  • a few fresh sage leaves, diced
  • a few sprigs of fresh thyme
  • a few leaves of fresh parsley
  • a sprinkle of turmeric
  • a sprinkle of nutmeg
  • salt
  • pepper
  • olive or coconut oil for cooking
  • arugula for serving on the side


  1. Preheat oven to 425.
  2. Finely chop 1/2 teaspoon of the rosemary and mix it with the mascarpone in a small dish. Set aside for serving.
  3. In a large baking dish or sheet, toss sweet potatoes in olive or coconut oil to coat and season with salt, pepper, and a little of the rosemary and sage. In a smaller baking dish, toss the fennel in oil and season with salt and pepper. Roast sweet potatoes and fennel until soft and golden brown, about 35 minutes, tossing occasionally.
  4. Saute onions and celery with oil in a skillet. Season with salt and pepper. After about 10 minutes add the apples. Cook for a few minutes, turn off the heat, add the garlic and toss.
  5. Bring the stock to a boil in a large pot. Add the sweet potatoes to the stock, then the onion/celery/apple mixture, and a few pieces of the roasted fennel. Add sage, thyme, rosemary, parsley, turmeric, nutmeg, salt and pepper to taste. Reduce heat and simmer for about 10 minutes.
  6. Blend soup with immersion blender until smooth. Add more stock if thinner consistency desired.
  7. Serve topped with a dollop of rosemary mascarpone and a side of arugula topped with remaining roasted fennel and another dollop of mascarpone.