Anti-Inflammatory Sweet Potato Soup Recipe

Name: Anti-Inflammatory Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled, cubed sweet potatoes; 2 tablespoons extra-virgin olive oil; 2 tablespoons all-purpose flour; 3 cups low-fat chicken broth; 2 tablespoons brown sugar; 1/2 cup finely chopped white onion; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon red pepper flakes (optional); 2 cups soy milk; salt to taste; 1 cup cubed, cooked chicken (optional); 1 cup sliced canned carrots, drained (optional)

Servings: persons

3 cups peeled, cubed sweet potatoes
2 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
3 cups low-fat chicken broth
2 tablespoons brown sugar
1/2 cup finely chopped white onion
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon red pepper flakes (optional)
2 cups soy milk
salt to taste
1 cup cubed, cooked chicken (optional)
1 cup sliced canned carrots, drained (optional)

1
Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
2
Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until a smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for 5 minutes more.
3
Remove soup from heat and allow to cool slightly. Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with remaining soup.
4
Mix soy milk into the pureed soup and heat until warmed through, 5 to 10 minutes. Season with salt. Add chicken and carrots for more texture.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups peeled, cubed sweet potatoes, 2 tablespoons extra-virgin olive oil, 2 tablespoons all-purpose flour, 3 cups low-fat chicken broth, and more.

Yes, Anti-Inflammatory Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anti-Inflammatory Sweet Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions