as abundant as they were in summer and fall, but it is still full of root vegetables
and tubers including my favorite: sweet potatoes.
Raw sweet potatoes are considered one of the most nutrient-rich vegetables in the
tuber family for good reasons.
They are rich in complex carbohydrates, dietary fiber and beta-carotene
(a provitamin A carotenoid), while providing moderate contents of vitamin B5,
vitamin B6, vitamin C, manganese and potassium.
When baked, sweet potatoes provide a higher content of vitamin C–at 24% of the
Daily Value per 100 g serving–as well as an increase in polyphenol levels.
In view of this, it’s no surprise that sweet potatoes are considered a vital staple
in many countries and cultures.
I grew up with a mother who loved to cook sweet potatoes for her family–from
basic baked sweet potatoes to our favorite candied yams to sweet potato pudding
to mashed sweet potato casserole topped with melted marshmallows to sweet potatoes
mashed with crushed pineapples or raisins–we loved them any way she served them.
I still make many of my mother’s famous sweet potato dishes–just vegan-style.
This sweet potato soup–with a touch of savory onion and garlic and the natural
sweetness of roasted carrots, apples and potatoes–is one of my favorite smooth,
creamy, soul-satisfying cold weather soups.
Sweet and Savory Roasted Sweet Potato Soup
Serves 4 – 6
3 lbs organic sweet potatoes, peeled and cut into large chunks
3 Tbsp organic coconut oil
2 large organic onions quartered
1 organic apple, peeled quartered
3 organic carrots, cleaned and halved
7 cups organic vegetable broth
3 tablespoons almond butter
1 tablespoon chopped garlic
1 bay leaf
1/8 teaspoon cumin
Celtic sea salt
Chopped cilantro for garnish
Peel the sweet potato, onions, carrots, apple and cut into large chunks.
Toss the vegetables in coconut oil and Celtic sea salt.
Roast in a slow oven (300-325F) for 45 minutes to an hour.
Bring stock to the boil.
Add in roasted vegetables and simmer for about 10 minutes.
Allow to cool slightly, and remove the bay leaf.
Then blend the vegetables in batches in your high-speed blender. (I use a Vitamix.)
An alternate method is to blend the sweet potatoes into the broth, using a submersion blender.
Next, return the blended soup to the stove, and simmer for 2 minutes more.
Taste and adjust seasoning as needed.
Have you ever made sweet potato soup?
What ingredients did you add to yours to make it special?
Share your thoughts and comments with us.