Roasted Sweet Potato Soup
Ingredients
- 1 lb sweet potatoes, chopped into 1-inch pieces
- 1 large onion, chopped into 1-inch pieces
- 1 tsp coconut oil (optional)
- 1 tsp thyme
- 1 tsp cumin
- 4 garlic cloves, minced
- sea salt and black pepper to taste
- 3 cups vegetable broth
Instructions
- Preheat oven to 450 degrees F.
- Place chopped sweet potatoes and onion into a large mixing bowl. Add coconut oil (if you are avoiding oil and remaining fat-free, you can leave this out - it tastes just as great without it), thyme, cumin, minced garlic, sea salt, and black pepper. Mix everything until it’s evenly spread. Layer onto a baking sheet. Roast for about 25 minutes or until the edges start to brown. Remove from the oven and allow it to cool for about 15 minutes.
- Add vegetable broth to a high-speed blender. Next, add the roasted vegetables and blend until smooth. Add more sea salt and black pepper if needed.
The best soups are comforting, satiating, and healing. This roasted sweet potato soup is no exception.
Sweet Potatoes
Sweet potatoes are full of antioxidants such as beta carotene, vitamins C, E, and D, and minerals like manganese and iron.
Additionally, sweet potatoes help relax muscles, steady nerves, and balance cognitive function, making them an incredible anti-stress food.
Furthermore, sweet potatoes are one of the best anti-cancer foods, particularly helpful in the prevention of breast, colon, lung, skin, and oral cancers. They also assist in removing heavy metals. Sweet potatoes contain phytochelatins that bind to heavy metals and safely remove them
Onions
Onions are highly antibacterial, antiviral, and antifungal. Not to mention, they are high in sulfur, which makes them great for killing off unproductive bacteria in the stomach like strep. Additionally, onions help to heal the neurological system and are excellent for respiratory issues as well.
With all of these incredible healing benefits, you will want to make a big batch and freeze this simple yet satisfying soup.
Ingredients
1 lb sweet potatoes, chopped into 1-inch pieces
1 large onion, chopped into 1-inch pieces
1 tsp coconut oil (optional)
1 tsp thyme
1 tsp cumin
4 garlic cloves, minced
sea salt and black pepper to taste
3 cups vegetable broth
Directions
- Preheat oven to 450 degrees F.
- Place chopped sweet potatoes and onion into a large mixing bowl. Add coconut oil (if you are avoiding oil and remaining fat-free, you can leave this out – it tastes just as great without it), thyme, cumin, minced garlic, sea salt, and black pepper. Mix everything until it’s evenly spread. Layer onto a baking sheet. Roast for about 25 minutes or until the edges start to brown. Remove from the oven and allow it to cool for about 15 minutes.
- Add vegetable broth to a high-speed blender. Next, add the roasted vegetables and blend until smooth. Add more sea salt and black pepper if needed.
For more delicious, healing recipes, check out my FREE Not-All-Raw Cleanse Guide.
Let’s face it, some cleanses can be a little unexciting. Sure, they’re amazingly good for you, but there’s something missing…like all the flavor!
This guide offers a real balance between cooked and raw foods, while also providing:
- A Delicious Three-Day Healing Menu
- A Focus On Eating More Consciously
- Sound Principles For Healthy Cleansing
- New-To-Cleansing Folks: A Simple, Doable Plan That Won’t Leave You Hungry
- A Plan For The Whole Family, Your Spouse And Kids Too
This roasted sweet potato soup is an excellent addition to my Not-All-Raw Cleanse Guide menu. Leave me a comment below if you make the soup, I would love to hear your feedback.
To your health & happiness,
Muneeza
