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Rebecca Katz’s Spiced Sweet Potato Soup

This recipe for Spiced Sweet Potato Soup raises the question, Who said comfort food can’t be healthy? This toasty warm soup blends everything good into one potent soup bowl!
Reprinted with permission. Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz.


  • 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 cinnamon, allspice, cardamom, and nutmeg (or substitute 1-1/4 teaspoons of Smith and Truslow Sweet Potato Seasoning). Add 1/4 teaspoon of the sea salt 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.
  • 7.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.
  • 8.Garnish - sour cream, sunflower seeds (optional)


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