This is the perfect time of year to discover a new healthy soup recipe. Hot soup is such a great comfort food and if you have the right recipe, it’s just as comforting as any over-indulgent classic comfort food, even if it’s super healthy. Gotta love soup! I was playing around with some of my spices from Raw Spice Bar the other day and I came up with this easy recipe for a big batch of Vadouvan Spice Sweet Potato Soup. It was sooo good even though it’s really healthy so I just had to share it!
If you haven’t heard of Raw Spice Bar, they’re basically a really fun new Spice-Of-The-Month club. They send you a different Spice Box every month according to a different interesting, unique spice theme. Your Spice Box has three little packets of freshly ground and expertly-blended spices for you to try and a bunch of recipe ideas for each spice blend as well. I’ve been receiving these spice blends for a few months now and I’m always really excited about them. I’m a little adventurous when it comes to food, but my family definitely is not, so these spice blends let me play around in the kitchen and make something new and interesting just for myself whenever the inspiration strikes! There’s always something new that I haven’t tried before in every month’s Spice Box so it’s like a little flavor adventure delivered right to my door!
The Indo French Vadouvan in this recipe was from November’s Spice Box. December’s Spice Box was Icelandic-Inspired and January was Navajo spices. So you can see that there’s really a lot of variety. I had neither tried – nor heard of- Vadouvan before so I was excited to try it out. Basically, Vadouvan is a blend of onion, garlic, cumin, mustard, and fenugreek. And it’s really good! 🙂 It’s kind of lightly-spiced masala type flavor.
So here’s the recipe!
-1 Tablespoon of Vadouvan Spice Blend (or about 1 packet from Raw Spice Bar)
-3 medium sweet potatoes, peeled and cubed
-3 small yellow onions, roughly chopped
-1 pint of chicken stock (or vegetable stock would work too!)
-3 cups of water
-1 tablespoon of coconut or olive oil
Start out by heating the oil in a large dutch oven over medium heat for a few seconds, then add the onions. Allow those to cook for a minute or so, then add the sweet potatoes. Cook the onions and the sweet potatoes, stirring constantly, for about 7-8 minutes, or until the sweet potatoes start to brown a bit.
Add in the chicken stock, water, and Vadouvan spices. Bring to a boil and then reduce the heat to medium again. Cook the soup at a low boil for about 30 minutes or so. Finish off by blending the soup until smooth either with an immersion blender, or by transferring it into a regular blender in batches.
And that’s your soup! It’s so flavorful on its own, but I love to top it with a dollop of sour cream and a handful of greens too.
Does anyone else top their soup with greens? I always have after seeing it in a cook book I have all about soups years ago. It’s great because it gives you a little extra nutritional boost and it adds a bit of texture too. I always thought it was a pretty normal thing to do until I saw these photos and suddenly I thought maybe this was a really weird habit of mine. Something about greens on top of soup looks strange in a photo. Oh well! That’s how I ate it and it was delicious!
This is a great recipe for those of us trying to eat healthier at this time of year. It’s so flavorful and so filling that you almost forget how good it is for you! Definitely give this one a try if you’re on the lookout for a new winter soup recipe!
I wasn’t paid by Raw Spice Bar for this post, but they have been sending me their spice boxes for the past few months free of charge. I wasn’t required to write a post for them, but I really have been impressed by these spices, so I thought I’d let you know about this fun service anyway! All opinions, recipes, and ideas are my own!
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