Spiced Sweet Potato Soup

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with the coconut oil until theyre evenly coated.
  3. In a small bowl, combine 1/4 teaspoon of the salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
  4. Sprinkle the 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.
  8. Stir in any remaining broth, along with the remaining 1/4 teaspoon salt, before serving.
  9. These roasted spiced sweet potatoes are fantastic on their own.
  10. Consider making half a recipe of soup and saving the remaining sweet potatoes for a delicious side dish or a quick and easy snack.
  11. Want an easy way to melt coconut oil without dirtying up an extra pan or using the microwave?
  12. Place a small ramekin filled with coconut oil in a bowl filled with a small amount of very hot water (dont use too much water, or it might overflow into the ramekin).
  13. The oil will turn to liquid before your eyes.
  14. Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
  15. (per serving)
  16. Calories: 280
  17. Total Fat: 4.8g (4g saturated, 0.3g monounsaturated)
  18. Carbohydrates: 57g
  19. Protein: 5g
  20. Fiber: 9g
  21. Sodium: 465mg

sweet potatoes, coconut oil, salt, ground cinnamon, ground allspice, ground cardamom, nutmeg

Taken from www.epicurious.com/recipes/food/views/spiced-sweet-potato-soup-379207 (may not work)

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