Spicy Sweet Potato and Tomato Soup … Diva’s Way:
  • 1 1/4 pounds of sweet potatoes, peeled and cubed
  • 2 teaspoons extra virgin olive oil
  • 1 large shallot, peeled and minced
  • 1 large carrot, peeled and cut into small dice
  • small pinch of crushed red pepper flakes, optional
  • pinch of Kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Ras el Hanout
  • 1/4 teaspoon ground cinnamon
  • one 14.5 ounce can of petite diced tomatoes with jalapeno
  • 1 3/4 cup low-sodium vegetable broth (or chicken broth)
  • 1/4 cup of grated aged Gruyere cheese
  • 2 tablespoons non-fat milk
  • some chopped fresh parsley or cilantro for garnish
  • some freshly popped popcorn for garnish
1. Using a vegetable steamer, steam the sweet potatoes until fork tender, about 10 to 15 minutes. Remove from steamer and reserve.
2. In a soup or stock pot, heat the olive oil over medium-high heat and, when hot, add the shallots, carrots, a pinch of crushed red pepper flakes and a pinch of Kosher salt, and saute briefly, until the shallots are translucent, about 2 to 3 minutes. Add the ground coriander, the cumin, the Ras el Hanout, and the cinnamon and saute, stirring to blend, for one minute.
3. Add the entire can of diced tomatoes with jalapeno and stir to blend for one minute. Return the steamed sweet potatoes to the pot and add the vegetable (or chicken) broth, stirring to blend. Raise the heat to high and bring the soup to the boil, then reduce heat to low, cover and simmer for 15 minutes.
4. Remove the soup from the heat and, using an immersion blend, puree the soup until thick, creamy and smooth. (Alternately, you could use a blender or a food processor to puree the soup.) Return the soup to medium heat and add the shredded Gruyere cheese and 2 tablespoons of non-fat milk, stirring well, until the cheese has melted and is fully incorporated. Should the soup prove to thick for your liking, you may add a bit more broth to thin to desired consistency.
5. Serve immediately, garnished with some chopped fresh parsley or cilantro and some freshly popped popcorn to make it festive! Enjoy!
As written, this recipe will yield 4 (1 1/2 cup) servings.
The original recipe calls for the inclusion of “light spreadable cheese”, rather than Gruyere … but I just couldn’t bring myself to add a processed cheese product to this lovely, wholesome soup. I’ve opted for the sharp Gruyere and a bit of skim milk here, but I’m certain you could leave the cheese and milk out altogether and still enjoy the marvelous flavor of this soup. The cheese does add a certain creaminess though, which is absolutely lovely. Do as you see fit.
This is a hearty, healthy, warmly spiced meal-in-a-bowl that is sure to satisfy and comfort dieters and non-dieters alike. I like so much I’ll probably double the batch next time and freeze half for a quick reheat when needed.
I’ve also switched out the garnish, due to necessity … the original calls for toasted pumpkin seeds, which would be fantastic … but I didn’t have any on hand. I’ve long enjoyed a bit of popcorn as a garnish for tomato soup, so I’ve resurrected that penchant here. Again, the choice is yours.

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