Sweet Potato Soup

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As it gets colder outside, I warm-up by staying inside. Winter just makes it too easy to want to curl up in a ball and snack on left over holiday candies. Stay warm and feel the power of sweet potatoes with Rebecca Katz’s Southwestern’s Sweet Potato Soup. Sweet potatoes are a great source of carotenoids and are a winter crop, so you’ll be able to find them locally. Then, the hot chilies will keep your blood flowing and feeling toasty warm! This may be the perfect treat to have after a Nordic ski or snowshoeing adventure out in the snow.


PREP TIME: 15 minutes
COOK TIME: 25 minutes



2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
Sea salt
1 red bell pepper, coarsely chopped
2 teaspoons minced garlic
2 pounds sweet potatoes, peeled and diced into 1-inch cubes
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile
¼ teaspoon ground ancho chile
6 cups Classic Magic Mineral Broth or store bought organic vegetable broth, plus more as needed
1 teaspoon freshly squeezed lime juice
½ teaspoon Grade B maple syrup
1 tablespoon finely chopped cilantro, for garnish



  1. Heat the olive oil in a soup pot over medium heat.
  2. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the bell pepper, garlic, and another pinch of salt and sauté for about a minute. Add the sweet potatoes, cumin, chipotle and ancho chiles, and 1/2 teaspoon of salt.
  3. Mix until the sweet potatoes are well coated.
  4. Add in ½ cup of broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of broth and increase the heat to high; bring to a boil.
  5. Decrease the heat to medium-low to maintain a vigorous simmer until the sweet potatoes are tender, about 15 minutes.
  6. Ladle the soup into a blender in batches and gradually bring up to high speed for about 1 minute, until the soup is smooth and creamy. If it’s too thick, add more broth ½ cup at a time.
  7. Pour the soup back into the pot, heat gently, stir in the lime juice and maple syrup, then taste. You may want to add another pinch or two of salt.
  8. Garnish with the cilantro, and serve.

By Jenna Cloutier