Savory Sweet Potato and Coconut Soup

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About this time each year, we find ourselves detoxing from holiday over-indulgences and at the same time, arming ourselves to fight off whatever illness is being passed around. To all that, I will add that it’s cold, gray and I want soup!

Hi RNL! My name is Britt. Melissa was kind enough to let me pop in and share a recipe today.

I created this mixture as a powerful nutrient cocktail. It’s good for the waistline and filled more vitamins and minerals than you can shake a stick at. Check out the health benefits of the ingredients: 

  • Sweet potatoes are a good source of vitamins B6, C and D, as well as iron, magnesium and potassium.

  • Coconut milk contains Vitamins C, E and B vitamins, in addition to magnesium, potassium, phosphorous and iron. It also is a solid source of lauric acid, a medium-chain fatty acid that has germ-fighting, anti-fungal and anti-viral properties.
  • Cumin may help lower blood glucose levels. It also has antibacterial properties.
  • Cinnamon contains iron, calcium, manganese, and fiber. It contains substances that work as antioxidants and can help regulate blood sugar.
  • Turmeric often makes appearance as an anti-inflammatory in Chinese and Indian medicine.
  • Cayenne contains capsaicin, which has pain-reducing effects, cardiovascular benefits, can prevent ulcers.

Not only is this soup swimming in nutrition, it tastes amazing, is super easy to make and freezes very well. I hope you’ll eat it in good health.

Savory Sweet Potato and Coconut Soup


  • 2.5 lbs of peeled sweet potatoes, cut into ½ inch cubes
  • 1 large onion (about 10 ounces), ends and skins removed
  • 3 cups vegetable broth*
  • 1 (13.5 ounce) can coconut milk
  • 2 ½ teaspoons cumin
  • 2 teaspoons granulated garlic
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon Celtic sea salt (or more, to taste)
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • Optional: Sliced green onions and roasted cashews, for topping


  1. Preheat your oven to 400 degrees.
  2. Cover a large cookie sheet or jellyroll pan with parchment paper.
  3. Cut the onion in half, crosswise. Place it on the cookie sheet, along with the cubed sweet potatoes.
  4. Roast for 45 minutes or until the vegetables are tender and lightly brown.
  5. Transfer the roasted vegetables and all remaining ingredients into a food processor or high-speed blender. Process until smooth.
  6. *Regulate the thickness of your soup by adding more or less vegetable broth. Three cups were just right for me, but I’m a stick to your ribs kind of girl!
  7. Top with green onions and toasted cashews.

Brittiny Bookout Russell is a freelance writer and self-professed foodie. Follow her culinary adventures on Twitter.

Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.

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Author: Melissa Schollaert

I'm Melissa—Holistic Health Coach & loving mama. My passion is to help others thrive through strategic eating (not dieting), living a toxic free life & creating healthier families.

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