Health Resources Library

Southwest Sweet Potato Soup

There’s nothing better than the combo of sweet and spicy or soup on a cold day. And this soup is loaded with amazing nutrients.

Sweet Potatoes

One of nature’s most potent sources of antioxidants, anti-inflammatory nutrients, and blood sugar regulating nutrients.
Antioxidants: The rich orange flesh of the sweet potato indicates that they are high in carotenoids. Carotenoids are powerful antioxidants that help ward off cancer, boost our immune system, strengthen our eyesight and protect against the effects of aging.
Anti-Inflammatory: Sweet potatoes contain high concentrations of choline. One of the main benefits of choline is that it reduces the inflammatory responses in the body.
Blood Sugar Regulation: Sweet potatoes have a low glycemic index, this means that there is a slow and steady release of sugars into the blood stream. This helps control blood sugar levels and prevents them from getting too high or too low. Sweet potatoes are also high in fiber which is also beneficial at regulating blood sugar levels.

Cannellini Beans

Cannellini beans are also known as white kidney beans or Northern Beans.These beans are an excellent source of protein, fiber and iron.


Southwest Sweet Potato Soup

  • Author: Tammie Duggar
  • Yield: 6-8 Servings 1x



6 large sweet potatoes, about 4 lbs.

1 Tbsp. coconut oil, butter or ghee

1 cup yellow onion, chopped

2 cloves garlic, minced

15 oz. can cannellini beans, rinsed and drained

8 cups chicken broth

1/2 tsp. sea salt

1 tsp. -1 Tbsp. Southwest Spice Blend (based on preference)

1/2 cup fresh cilantro, roughly chopped


Preheat oven to 400 degrees

Wash and dry sweet potatoes, DO NOT PRICK WITH A FORK

Bake sweet potatoes in the oven for 45 minutes to 1 hour.

While sweet potatoes are baking heat a skillet over medium heat.

Melt the oil and saute the onions until golden.

Add the garlic and Southwest Spice and saute about another minute.

In a high powered blender add the beans and 2 cups of the chicken broth and process until smooth and creamy.

Place mixture in a large sauce pan over low heat.

Add 2 more cups of broth to the blender along with the sauted onion mixture and blend until smooth. Stir into bean mixture.

Remove sweet potatoes from oven and allow to cool.

Skin, gently peel off the skin with your hands, almost like peeling a banana.

When sweet potatoes are peeled add them to the blender in small batches with the remaining broth.

Stir into the sauce pan with the bean and onion mixtures.

Add the cilantro to the last batch you are blending and gently pulse.

Stir and warm soup, taste to see if you need to add more Southwest Spice.

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