Recipe -The Art of Less Cinnamon Sweet Potato Soup

The cat is out of the bag. I love sweet potato. I realized the last recipe post I put up was also sweet potato based. While the last soup was spicy and warm, this version is calming and satisfying. It is also even more simple to make with fewer ingredients.

I appreciate simple flavours. We tend to over complicate our food – we feel the need to make it “fancy”. More and more, I like uncomplicated cooking and flavours.

I have come to realize that while I don’t dislike cooking, it is not the highest on my list of my preferred things to do. I prefer hanging out with people, being outside, exploring yoga, teaching yoga, travelling, working with wool and a whole host of other things before I enjoy cooking. I do like the result of cooking and I am always happy when I have made something tasty, and healthy.  In yoga, I am always looking for efficiency for myself and my students. This recipe ticks those boxes.

In this recipe, paprika is the little gem and it is based on a a couple of different recipes that I had found and amended. I use my pressure cooker, which I would highly recommend but the soup can just as easily be made on the stovetop with a little extra time.

As always, there are some options for this recipe. I prefer it with chicken stock but it is just as good with veggie stock or even water. I have also made it without garlic and it was still lovely. However, if I were to make it with water again, I would add more oil/ghee and paprika and perhaps some turmeric. In the spirit of keeping it simple here, is the recipe.

Simple Cinnamon Sweet Potato Soup

Ingredients

1 Medium Onion (chopped)
3 to 4 Medium to Large Sweet Potatoes (cubed)
1 clove of Garlic (chopped)
2 tbl. Oil (olive, coconut, ghee)
1 teaspoon of Salt (dependent on the stock – less with high sodium stock)
Pepper to taste
4 cups (give or take) broth (chicken, veggie) or water
1/2 teaspoon (rounded) Cinnamon
1 1/4 teaspoon Paprika

Directions

Heat oil in pot or pressure cooker. Add onions and heat until the onions are translucent. Next, stir in garlic. Cook for 1 to 2 minutes. Add cinnamon and paprika. Stir and cook for another minute. Add sweet potatoes, and the broth.  Typically the broth will just cover the sweet potatoes.

Heat under pressure for about 20 minutes. If you are using the stovetop it will take about 20 minutes to 30 minutes. Boil until the sweet potatoes are soft.

Once the sweet potatoes are cooked and slightly cooled. Use a wand, food processor or blender until the soup is creamy.

Garnish with a bit of ground cinnamon. Enjoy.

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