When I created this roasted sweet potato recipe, I wanted to hit the reset button at the beginning of the new year to get rid of a few pounds I gained during the winter vacations—too much tempting food and not enough exercise.
When it comes to losing weight, I do not believe in the “calories in – calories out” method that is so common worldwide.
I will return to healthy eating habits by using a balanced diet and intermittent fasting.
Soups are one of my favorite dishes for losing weight, detoxifying the gut, and giving my digestive system a break.
This creamy roasted sweet potato soup is perfect for anyone with endometriosis, managing hormonal issues, or wanting to lose weight.
For many of us, soups are the ultimate comfort food.
So here is a healthy recipe that is easy to make, affordable, delicious, and nutritious.
All those roasted vegetables give this soup so much flavor and a creamy texture without adding cream.
This soup is gluten-free and endo-friendly. You can make a vegan roasted sweet potato soup by substituting goat milk for coconut milk.
Sweet potatoes are rich in beta-carotene, which is converted to vitamin A – known to support the vision and the immune system. The addition of fat can increase the absorption of vitamin A.
Sweet potatoes keep your gut healthy, which is essential for maintaining your hormone balance.
They are high in fiber, which supports a healthy gut microbiome (the good bacteria in your gut) and helps with weight loss by limiting overeating. High-fiber foods can help prevent menopausal weight gain.
Studies have shown that nearly 70 percent of our immune system is in the gut.
So if you take care of it, you’ll stay healthy. Plus, a healthy gut is vital for maintaining your hormone balance.
Sweet potatoes are also a healthy source of carbohydrates rich in magnesium, potassium, and other nutrients with powerful anti-inflammatory properties. Both magnesium and potassium are essential for keeping high blood pressure under control.
Women with endometriosis and menopausal women should include sweet potatoes in their diet.
For me, sweet potatoes have a well-deserved place in my diet. Along with other superfoods, green vegetables, and supplements, they have helped me keep endometriosis at bay and get through menopause smoothly.
Two large sweet potatoes (about 700 to 750 g), peeled and coarsely diced
Two medium carrots ( about 250 g), peeled and coarsely diced
Two medium yellow onions, quartered
250 g cherry tomatoes, washed
Five cloves garlic, without skin
½ teaspoon turmeric powder
One teaspoon of dried thyme
Water or broth 1 ½ to 2 cups goat’s milk (or your favorite) to thicken the soup.
Four tablespoons extra virgin olive oil
Salt and pepper to taste
Chopped fresh dill and parsley to serve
Organic feta cheese to serve (optional)
Preparation time: 10 minutes
Roasting time: 30 to 40 minutes
Cooking time: 10 minutes
Makes: 6 to 7 servings
Preheat the oven to 190 degrees Celsius.
Note: I prefer to roast the vegetables at no more than 190 degrees Celsius to preserve the nutrients in the olive oil and vegetables.
Place all the vegetables on a baking sheet and drizzle with olive oil.
Sprinkle with turmeric, salt, pepper, and thyme, and toss.
Roast the vegetables for about 30 to 40 minutes or until they are soft and have some color.
Carefully transfer the roasted vegetables to a soup pot.
Add water or broth to barely cover the vegetables.
Add 1 ½ cups of your favorite milk to the pot. I used goat’s milk.
Let the soup simmer for 10 minutes over low to medium heat.
Remove the pot from the heat.
Puree the soup with a hand blender until you get a creamy and smooth consistency.
Add the freshly chopped dill.
Season the soup with more salt and pepper if needed.
Thin the soup to your desired consistency by adding more milk (or vegetable broth) of your choice. I used whole goat’s milk.
Since endometriosis is part of my life, I must be picky about dairy products.
After some experimentation, I found that goat milk-based dairy products suit me, but I eat them sparingly.
Some days I swap out the goat milk for almond, coconut, or quinoa milk.
One of the benefits of goat milk is that it is easier to digest.
However, early studies show that goat’s milk may have anti-inflammatory properties, which cow’s milk doesn’t.
Storage: the soup will keep in the refrigerator for up to 4 days.
Serving Suggestion for this Roasted Sweet Potato Soup:
This roasted sweet potato soup tastes fantastic with chopped fresh dill and parsley, homemade croutons, and sprinkles of feta cheese. If you can not tolerate the cheese, leave it out.
It also tastes excellent with crusty whole wheat garlic bread and chives on top.
If you want more “oomph,” you can add some good quality crispy bacon.
Add some dried chili flakes if you can stomach them for a spicy touch.
Why feta cheese?
Feta cheese is a delicious ingredient that contributes to a balanced diet. It is low in calories and fat compared to the other varieties.
And my body loves it. Of course, remember that moderation is the key to a healthy life.
I look forward to hearing from you.
If you recreate this roasted sweet potato recipe, let me know by sharing your pictures on Instagram and tagging it with the hashtag #healthywomanstyle, or leave a comment below.
Wishing you a new year full of hearty soups, healthy habits, and good things,
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