Spicy Sweet Potato Soup

Sweet potato is one of my favourite vegetables.  I was rummaging in the refrigerator around lunchtime and saw sweet potatoes, so I thought I would make soup.  Fresh sweet potato, apple, baby carrots, ginger root and rosemary combine to create a delightful and refreshing soup.  The ginger, cumin, and crushed chili flakes give a light spicy flavour that is mild, but delivers a touch of heat.  More crushed chili flakes can be added for a spicier soup.

This soup is easy to make and extremely healthy!  I was reading through Chatelaine magazine and soup was one of their recommendations for weight loss and maintaining a healthy weight.   Combine this soup with sunflower or pumpkin seeds, a twenty-minute workout session and you will be on you way to a healthier lifestyle.


2 tbsp of canola oil

1 shallot sliced finely

2 sweet potatoes peeled and cubed

Half of an organic apple – peeled and cubed

1 handful of baby carrots

4 cups vegetable broth

2 garlic cloves minced

thumb sized piece of fresh ginger root – minced

½ tsp salt

1 tsp pepper

½ tsp cumin

1 tbsp fresh rosemary

1/8 tsp crushed chili flakes (or more if you like it spicier)


  1. In pot place oil, sliced shallot, ginger root, garlic and cook for about 2 minutes.
  2. Add chopped and cubed sweet potato, apple and handful of baby carrots and let soften.
  3. Add vegetable broth and bring to a boil.  Add in spices.
  4. Boil for 20-30 minutes or until vegetables have softened and will break apart with the back of a wooden spoon.
  5. Put in blender and combine with pulsing motions.  If needed reheat in saucepan.  Add fresh rosemary for garnish.  Then serve.


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