Cancer Nutrition Consortium

Spiced Sweet Potato Soup

This spiced soup is great for a chilly autumn day!

Serves 6.


  • 3 lbs Sweet Potato Peeled; Diced into 1” cubes
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground All Spice
  • 1/8 tsp Ground Cardamom
  • 1/8 tsp Nutmeg Freshly Grated
  • 6-8 cups Vegetable Broth Low sodium


  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Toss the sweet potatoes with the olive oil until the are evenly coated.
  3. In a small bowl combine ¼ teaspoon of the salt with the cinnamon, allspice, cardamom and nutmeg and stir until well combined.
  4. Sprinkle the spice mixture over the potatoes and toss again until evenly coated.
  5. Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes, until tender.
  6. Pour 1/3 cup of the broth into a blender, add one third of the roasted potatoes and blend until smooth, adding more liquid as needed.
  7. Transfer to a soup pot over low heat and repeat the process two more times. Stir in any remaining broth along with the remaining ¼ teaspoon salt, before serving.

Nutrition Info

Calories: 265

Total Fat: 4.8g

Saturated Fat: 1g

Sodium: 505mg

Potassium: 765mg

Total Carbohydrate: 50g

Dietary Fiber: 7.6g

Protein: 3.6g

Posted on: February 10, 2015

By: Chef Tracey Taylor

The Sidney Kimmel Comprehensive Cancer Center at Johns Hopkins

Tracey is a sous chef at Johns Hopkins Hospital.