Rebecca Katz’s Spiced Sweet Potato Soup

  • Yield servings


3 pounds sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons unrefined virgin coconut oil, melted, or olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
6 to 8 cups vegetable broth or Magic Mineral Broth (recipe below)


  1. Preheat oven to 400 F and line a baking sheet with parchment paper. Toss the sweet potatoes with the coconut oil until they’re evenly coated. In a small bowl, combine 1/4 teaspoon of the salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined. Sprinkle the spice mixture over the potatoes and toss again until evenly coated.
  2. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes, until tender.
  3. 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 salt, before serving.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz
Storage: Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.

Cooking With Sweet Potatoes



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