Spiced Sweet Potato Soup

1. 1

   Scrub the sweet potato to remove any dirt.

2. 2

   Peel skin if you like and cut into cubes (I used purple skinned Japanese sweet potatoes so left the skin on because I like the color and flavor).

3. 3

   Slice the onion thin.

4. 4

   Heat the butter or olive oil in a medium pot.

5. 5

   Add the onions and saute on medium low until soft and translucent.

6. 6

   Add the sweet potatoes, salt, cinnamon and nutmeg and stir for a minute to coat in oil and distribute the spices.

7. 7

   Pour in enough broth to just cover everything.

8. 8

   Bring to a boil, turn to low heat and simmer with the lid on for about 15 minutes until the sweet potatoes are soft.

9. 9

   After the sweet potatoes are soft, blend the soup with a stick blender or mixer of some sort until smooth and thick.

10. 10

    If it's too thick, add a little more broth - or - to make it a little creamier add 100 to 200 ml milk and mix well.

11. 11

    Adjust taste with salt, and more spices if you like.

12. 12

    Serve in bowls and garnish with another dash of cinnamon, or thick yogurt, or cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.