A ‘Creamy’ and Spicy Sweet Potato Soup

Are you sick of soups yet? Well, I’m not! There’s nothing I love more than a hot bowl of soup on a cold night to warm you up. This soup is creamy, spicy, and healthy. Yes, creamy AND healthy! It’s a combination that you may not believe, but it’s true. Instead of using cream, I just blend it all together which makes it super rich with absolutely no guilt. So you can fill up with that second serving with no worries about fitting into your jeans tomorrow morning.

Because this soup is so creamy, I like to pair it with a crunchy side dish – roasted brussel sprouts with a fresno pepper and a drizzle of honey before serving. Here are some other ideas for other types of side dishes starring brussel sprouts. It’s the perfect pairing that packs an additional punch!

Just a note, when buying sweet potatoes, pay the extra money and buy organic. Sweet potatoes, actually all potatoes, absorb many of the harmful pesticides. Conventional potato farmers have even been quoted as saying they won’t eat the potatoes they grow to sell, only the ones in their separate garden. The Environmental Working Group designated the potato as one of their Dirty Dozen. They’ve found over 37 pesticides on sweet potatoes. If you want to learn more, visit my friend’s website. It’s worth it to spend the few extra dollars to safeguard you and your family’s health!

An Organic ‘Creamy’ and Spicy Sweet Potato SoupSweet and Spicy Sweet Potato Soup

2 lbs sweet potatoes, peeled and chopped into 1 inch cubes
1 red onion roughly chopped
1 tablespoon grated fresh ginger
1 garlic clove smashed and roughly chopped
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons coconut oil
1 bunch scallions chopped for garnish

Heat a dutch oven and add the coconut oil. Once melted, add the onions and cook until translucent (about 3-5 minutes). Then add the garlic, ginger, turmeric, cumin, and cayenne pepper. Add salt and pepper to taste.

Once you can smell the spices, add the chopped sweet potatoes. Let the sweet potatoes brown a bit over medium high heat for about 5 minutes. Then add enough water to come up to just below the top of the sweet potatoes. Bring to a boil, cover and simmer until the sweet potatoes are fork tender. Use an immersion blender until the soup is creamy. You can top with chopped scallions, a drizzle of maple syrup or even goat cheese.

Seriously, this soup is amazing. I amazed myself after marking it and couldn’t wait to share with all of you! oh and guess what, it’s vegan, gluten-free, and dairy-free (as long as you don’t add the goat cheese!)

Until next time

‘Bee’ Well,

Melissa

MBeeWell

If you’re interested in learning more about how I can help you in the kitchen, with your health, or in your garden, contact me at info@mbeewell.com.

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