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PCOS30 Approved: Roasted Camote Cinnamon Soup - Perfect Warm Up for Your Meal

18 Recipe

This soup is like a hug in a bowl.

This recipe combines two delicious tastes – cinnamon and camote – to make a healthy and flavorful soup and ultimately cozy on a cold day.

A rich, comforting, satisfying soup that will satisfy you from head to toe!

How To Make Roasted Camote Cinnamon Soup?


2 Large Camote (Sweet Potatoes), peeled and cut into cubes

1 1/2 tbsp Olive Oil

1 Onion, chopped

3 Garlic Cloves, chopped

1 L Vegetable Broth

1 tsp Cinnamon

1/8 tsp Nutmeg

Salt & Pepper to taste


  1. Preheat the oven to 205 degrees Celsius and prepare a baking sheet with parchment paper.

  2. Roast the sweet potatoes in the oven for 25-35 minutes, or until tender.

  3. In a large pot over medium-high heat, heat the olive oil, then add the onions and sauté for 2 minutes. Cook for another 2-3 minutes after adding the garlic.

  4. Season your camote with cinnamon, nutmeg, salt, and pepper, then mix everything together.

  5. Bring your soup broth to a boil, then reduce to a low heat, cover, and leave to simmer for 15 minutes.

  6. Serve the soup blended till smooth and creamy.


  • You can garnish this soup with roasted chickpeas, parsley, and a drizzle of olive oil.

  • Cut the potatoes into even cubes so they cook evenly.

  • This soup stores well in the freezer.

If you tried this Roasted Sweet Potato Cinnamon Soup let me know how you liked it by leaving a comment below!

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