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
- 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
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the sweet potatoes with coconut oil until they are evenly coated.
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.
Sprinkle spice mixture over the potatoes and toss again until evenly coated.
Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes until tender.
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.
This recipe is from Rebecca Katz's cookbook,
The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
(reprinted with permission). To find out more about cancer-fighting ingredients, go to