Recipe from The Cancer-Fighting Kitchen by Rebecca Katz
“Thank heavens that sweet potatoes are no longer relegated just to Thanksgiving. For years bodybuilders, seeking to repair their muscles after workouts, have feasted on sweet potatoes because of their outstanding nutritional content, ease of digestion, and pleasant flavor. Chock-full of beta-carotene, vitamin A, and other body boosters, sweet potatoes are also extremely anti-inflammatory, meaning they fight cancer. As a cook, I like sweet potatoes because they make a wonderful creamy canvas for warming, healing spices such as cinnamon and ginger. This soup is a great meal for people with a lingering metallic taste in their mouth due to chemotherapy.”
-The Cancer-Fighting Kitchen, page 66
- 3 pounds sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons unrefined virgin coconut oil, melted, or extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 6 to 8 cups broth
- Preheat the 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.
- Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes, until tender.
- 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.