3-4 medium sized sweet potatoes (about 2 pounds), peeled cut into 1-inch cubes
4 cups chicken (or vegetable) stock
1/2 teaspoon cinnamon
1 teaspoon paprika
1 -2 teaspoons salt
Fresh ground pepper
Instructions
In a large pot heat oil over medium heat. Add onion and shallot
and season lightly with salt and pepper.
Sweat the onions, (i.e. cook them until translucent without
allowing them to brown) for about 5 minutes.
Add garlic and cook two more minutes, until fragrant.
Stir in sweet potatoes, stock, cinnamon, and paprika.
Bring mixture to a boil. Then, reduce heat and simmer for 30
minutes. (The sweet potatoes should be very tender.)
Using a blender, stick blender, or food processor, puree the
mixture (in batches, if necessary). Return the pureed mixture to the
pot.
Season to taste with salt and pepper.
Serve immediately (topped with chopped parsley, if desired), and
enjoy! This soup can be stored in a sealed container in the
refrigerator up to 1 week, or frozen for up to a few months (though
we can't imagine it being around that long!).
Originally Submitted
5/14/2013
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