Hi All! It is officially fall-time in the midwest which means it’s SOUP SEASON! This past weekend I cooked up a healthful Sweet Potato Soup inspired by one of our favorite books at AIM, The Cancer-Fighting Kitchen by Rebecca Katz.

This cancer-fighting soup consists of a healthful homemade broth blended with baked sweet potatoes to create a creamy, nutrient-dense, and spice-filled soup.

Grocery list: 6 carrots, 2 yellow onions, 1 leek, 1 bunch celery, 4 red potatoes, parsley, black peppercorns, bay leaves, 3 large sweet potatoes, coconut oil, sea salt, spices: ground cinnamon, allspice, cardamom, & nutmeg
*Try to buy all organic vegetables

Step One: The Broth

Start by washing your vegetables in a veggie wash or with vinegar and rinse. Then prepare them: 6 carrots cut into fourths, 2 unpeeled yellow onions cut into chunks, 1 leek cut into thirds, 1 bunch celery cut into thirds, 4 unpeeled red potatoes cut into chunks, 1 bunch parsley, 12 black peppercorns, 2 bay leaves, 8 quarts filtered water, 1 t salt.

Combine in a large pot, cover, and bring to a boil. Once boiling, remove the lid and simmer for approximately 3 hours. This is a good time to start working on step two, the soup.

After about 3 hours of simmering, the vegetables should be flavorless mush and you will have a flavorful broth. Strain out the vegetables and let cool.

Step Two: The Soup

Preheat oven to 400F and line a baking sheet with parchment paper.

Peel and dice 3 large sweet potatoes and toss with 2 T coconut oil. Stir together ¼ t sea salt, ½ t ground cinnamon, ½ t ground allspice, ¼ t ground cardamom, ⅛ t nutmeg and mix with sweet potatoes. Bake 40 minutes.

Pour ⅓ C of your homemade broth into a blender, add ⅓ of the roasted potatoes and blend until smooth. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth and add salt to taste.

Pour into your favorite soup bowl, curl up with a soft blanket, and enjoy!

Store leftovers in the refrigerator 5-7 days or freeze up to 2 months.