Spiced Sweet Potato Soup (Gluten-Free, Paleo option)
Soup is such a great way to get veggies into your little ones’ bellies! And after looking up the benefits of sweet potatoes, I realize why I may be craving this soup during pregnancy. Sweet potatoes are sources of vitamins C, B6, and D, as well as magnesium, iron, and potassium. This is a nutrient-powerhouse meal!
Besides the fact that it’s DELICIOUS, I love this meal because I can do the prep the day BEFORE, while I’m cooking another meal. With the prep done, the meal goes from stove to table in about 40 minutes. Great for mid-week!
Spiced Sweet Potato Soup
*All ingredients should be organic or pesticide-free, if possible.
- 2 lbs. organic sweet potatoes, rough chopped
- 2 lbs. organic tomatoes, large diced (about 5 large tomatoes)
- 2 organic carrots, medium diced
- choice of fat (pastured bacon fat, coconut oil, lard, ghee, or butter)
- 1-1/2 organic medium yellow onions, medium diced
- *2 c. homemade unsalted bone broth (or good-quality pastured or organic stock/broth)
- 2 1/2 c. filtered water
- 10 cloves of organic garlic, minced
- A 1-1/2 inch piece of fresh organic ginger, peeled and minced (about 1/2 an ounce)
- 1-1/4 t. unrefined salt (I like this brand)
- cayenne pepper (after serving, to taste)
- 1/4 c. (or more for increased creaminess) peanut butter or almond butter-optional (I used The Philosopher’s Stone Sprouted Almond-Sea Salt & Coconut Oil flavor)
- 1 T. ground coriander
- 1 T. ground cumin
- 1 1/2 t. cinnamon
- 6 whole cloves
- Chopped nuts
- whole-fat yogurt/sour cream or kefir
- chopped pastured bacon (get it HERE)
*I have used ALL water and the soup still tastes great, but it’s more flavorful and nutritious with bone broth.
- Place 2 tablespoons of your favorite fat (I like pastured bacon, but coconut oil or lard is awesome, too) in a stock pot on medium heat.
- Saute the onions until translucent and slightly caramelized (just a touch of brown).
- Add the carrots, sweet potatoes, garlic, ginger, and spices. Mix well. Sautee 1 minute.
- Add the tomatoes and saute about 5 minutes, mixing occasionally.
- Add the broth/liquid and salt. Stir well.
- Taste the broth, adjust salt if needed.
- Bring soup to a boil.
- Cover, reduce heat and simmer 25-30 minutes.
- Remove from heat and use an immersion blender (or use a blender).
- Heat for an additional 5 minutes, whisking in the almond butter until fully mixed.
- Serve into bowls, add cayenne pepper to taste (start light—it provides a good kick). I usually put 1/8 tsp. in my bowl.
- Serve topped with crispy, crumbled bacon, chopped cilantro, crispy nuts, and/or kefir.
- Note: for me, this soup is about the cayenne highlighting the flavors of the soup. I like adding enough to get some heat!
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