Spicy Sweet Potato Soup Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
8 Cups
Ingredients
  • 4 cups sweet potatoes, cubed (4 small potatoes)
  • 4 tablespoons olive oil, divided
  • ½ teaspoon sea salt
  • 2 teaspoons curry powder, divided
  • 2 teaspoons chili powder, divided
  • 2 teaspoons cumin, divided
  • 2 cups Vidalia onions, diced
  • 1 teaspoon garlic, minced
  • 1 cup carrots, chopped
  • ½ apple, chopped
  • 5 cups water
  • 2 tablespoons coconut creamer or heavy cream
  • 1 tablespoon red wine vinegar
Directions
  1. Preheat oven to 350 degrees Fahrenheit, then arrange the diced sweet potatoes on a baking tray and toss with 2 tablespoons of oil, salt, and 1 teaspoon each of curry powder, chili powder, and cumin.
  2. Roast the seasoned potatoes for 45 minutes, flipping the potatoes half way through.
  3. In a Dutch oven, heat the rest of the oil and once hot, add the onions. Then add the rest of the curry powder, chili powder, and cumin.
  4. Sauté until the onions are translucent (7 minutes), then add the garlic and cook for another minute until garlic grows fragrant.
  5. Add the roasted sweet potatoes, carrots, and apple and cook for another minute. If using the red wine, add it to deglaze the pan. Add the water and bring to a boil, then reduce to a simmer and cook for 15 minutes.
  6. Transfer the soup to a high speed blender and blend until smooth (or use an immersion blender in the pot), and then add the coconut creamer and vinegar and stir well.
  7. Spoon into bowls, and if using, add a sprinkle of everything bagel seasoning or sesame seeds for garnish.