Curry Sweet Potato Soup (packed with antioxidants and fights inflammation)

By: Cat Ebeling
Co-author of the best-sellers:  The Fat Burning KitchenThe Top 101 Foods that Fight Aging & The Diabetes Fix

Sweet potatoes are the ultimate—satisfying non-grain carbohydrates, packed with nutrients and without all the inflammatory issues that white potatoes contain.

Sweet potatoes differ from white potatoes, and do not contain harmful compounds such as saponins, glycoalkaloids, and lectins like white potatoes. White potatoes are also considered a nightshade vegetable, making them a problem for some people who are sensitive to nightshades and the inflammation that they can cause for those types of people.

Are sweet potatoes Paleo?  Yes, definitely!

Many hunter-gatherer groups relied on tubers that were similar to sweet potatoes as a staple in their diets. Although they do contain a reasonable dose of carbs–about 25 grams in a medium sized potato—they also contain lots of fiber and super nutrients. Sweet potatoes are known to help stabilize blood sugar levels and make you feel full. Some of the super nutrients these sweet potatoes contain include antioxidants and anti-inflammatory compounds. The bright orange flesh is a sign that sweet potatoes contain a massive amount of vitamin A, in the form of beta carotene. Adding a little grass-fed butter to your sweet potato dish can help the body convert this plant-based vitamin A into a more usable form of vitamin A.

Adding power-packed spices like curry powder (which contains turmeric), coriander, cardamom, ginger, and cayenne exponentially explodes the nutrients in this soup and promotes huge health benefits that are anti-aging, anti-inflammatory, brain-protective, and cancer fighting to name just a few. Enjoy this!!


4 cups sweet potatoes, cubed

1 medium sweet onion, chopped

2 celery stalks, chopped

¼ inch of fresh ginger, minced

1/2 tsp curry powder

1/2 tsp coriander

1/4 tsp cardamom

1/4 tsp turmeric

Sea salt

Pinch of cayenne

5 cups vegetable stock

1 cup plain almond, flax, or coconut milk

1 Tbsp coconut oil or butter

1/2 cup roasted pumpkin seeds


Heat coconut oil or butter in large pot and saute onions and celery until tender and translucent. Add the minced ginger and saute briefly. Add remaining ingredients and bring to boil. Reduce heat and simmer about 30 minutes or until sweet potatoes are tender. After soup has cooled sufficiently, place in blender and puree in batches till smooth. If too thick add more stock or water. Sprinkle with roasted pumpkin seeds.

Enjoy this delicious, antioxidant-packed, and inflammation-fighting soup as a separate light meal or as an addition to your lunch or dinner!

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About The Watchdog

Mike Geary has been a Certified Nutrition Specialist and Certified Personal Trainer for over 15 years now. He has been studying nutrition and exercise for almost 25 years, ever since being a young teenager. Mike is originally from Pennsylvania, but has fallen in love with mountain life and now resides in the picturesque mountains of Utah. Mike is an avid adventurist and when he’s not spending his time skiing, mountain biking, hiking, or paddleboarding on the lake, he has enjoyed skydiving, whitewater rafting, piloting an Italian fighter plane (seriously), scuba diving, heli-skiing, and traveling all around the world, enjoying learning about different cultures. At the age of 40, Mike now feels healthier, stronger, and more energetic than when he was 20... All because of a healthy lifestyle and great nutrition!

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  1. Love this recipe, great if site too! ;}

  2. I made this and it’s amazing! So so good! I put it all in the Instant Pot on soup button for 15 minutes with a 10 minutes natural release and used my stick blender to blend it up.

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