Rebecca Katz’s Spiced Sweet Potato Soup

To be honest, the first few times I tried to make this recipe, I ate the roasted sweet potatoes before they made it into the soup. They are fantastic!  I especially like them as a left over for breakfast. I finally restrained myself enough to make the soup …. and am glad I persevered. Who said comfort food can’t be healthy?

Rebecca Katz's Spiced Sweet Potato Soup

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 3 lbs sweet potatoes peeled, diced - 1 inch cubes
  • 2 tbsp coconut oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cinnamon
  • 1/4 tsp organic ground allspice
  • 1/8 tsp organic ground cardamom
  • 1/8 tsp organic ground nutmeg
  • 6 cups vegetable broth or magic mineral broth


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with coconut oil until they are evenly coated.
  3. In a small bowl, combine the 1/4 teaspoon of the sea salt with the cinnamon, allspice, cardamom, and nutmeg (or substitute 1 1/4 tsp of Smith and Truslow sweet potato seasoning) and stir until well combined.

  4. Sprinkle spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
  6. Pour 1/3 cup of the broth into a blender, add one third of the roasted potatoes, and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth, along with the remaining 1/4 teaspoon of salt, before serving.
  7. This recipe is from Rebecca Katz's cookbook,
  8. The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
  9. (reprinted with permission). To find out more about cancer-fighting ingredients, go to

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