Thank heavens that sweet potatoes are no longer relegated just to Thanksgiving. For years bodybuilders, who follow strict eating regimens 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, which may protect against cancer growth. As a cook, I like sweet potatoes because they make a wonderful creamy canvas for warming spices such as cinnamon and ginger. This soup is an especially great meal for people with a lingering metallic taste in their mouth due to chemotherapy. It’s delicious served with a dollop of Apricot Pear Chutney (page 175).

　　

Ingredients

serves 6

　　3 pounds sweet potatoes, peeled and diced into 1-inch cubes

　　2 tablespoons unrefined virgin coconut oil, melted, or olive oil

　　1/2 teaspoon sea salt

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　1/8 teaspoon ground cardamom

　　1/8 teaspoon freshly grated nutmeg

　　6 to 8 cups Magic Mineral Broth (page 54)

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes, until tender.

　　

Step 4

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.

　　

rebeccas’s notes

Step 5

These roasted spiced sweet potatoes are fantastic on their own. Consider making half a recipe of soup and saving the remaining sweet potatoes for a delicious side dish or a quick and easy snack.

　　

Step 6

Want an easy way to melt coconut oil without dirtying up an extra pan or using the microwave? Place a small ramekin filled with coconut oil in a bowl filled with a small amount of very hot water (don’t use too much water, or it might overflow into the ramekin). The oil will turn to liquid before your eyes.

　　

storage

Step 7

Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.

　　

nutrition information

Step 8

(per serving)

　　

Step 9

Calories: 280

　　

Step 10

Total Fat: 4.8g (4g saturated, 0.3g monounsaturated)

　　

Step 11

Carbohydrates: 57g

　　

Step 12

Protein: 5g

　　

Step 13

Fiber: 9g

　　

Step 14

Sodium: 465mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.