Category Archives: Recipes

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.

Coconut Sweet Potato Soup

So here is the recipe for the soup I bring to the studio that smells so good. I hope you enjoy it as much as I do. I love roasted root vegetables in the fall and winter. They are so satisfying.

The great thing about the soup is that it tastes great as written but if you want more depth you can add to the garam masala or if you wish more heat you can add a hotter curry spice.

Coconut Sweet Potato Soup

  • 4 medium sweet potatoes
  • 2  onion (chopped)
  • 2 stalks of celery (chopped)
  • 4 garlic cloves (pressed or finely chopped)
  • 1 Tbsp of garam masala (I often add extra 1 teaspoon for richness)
  • 4 Tbsp of olive oil
  • 1 tsp of curry powder (mild or hot- depending on your preference)
  • 1 tsp salt
  • pepper to taste
  • 5 1/2 cups of chicken or vegetable stock
  • 160 ml can of coconut milk
  • 1/2 to 3/4 cup of water

Preparation:

  1. Roast sweet potatoes by cutting in 1 3/4 to 2 inch rounds. Place potatoes on baking tray and cover with olive oil and sprinkle with salt. Bake for approximately 1 hour in a 350 F oven. Remove potatoes when tender and set aside.
  2. Heat olive oil over a medium heat in a pot. Sauté the onion and celery until they are soft and translucent. Next add in the garlic and then the garam masala and curry powder. Let the spices heat for about 20 to 40 seconds. Set pan aside.
  3. Remove the skins from the sweet potatoes . Place potatoes into the saucepan and stir well to coat in spices. Add stock and bring to the boil. Turn the heat down to medium-low and cover. Keep at a light simmer for about 20 minutes.  Remove pot from heat and allow to cool.
  4. In a food processer or a blender take the in small batches soup and blend until smooth and creamy. Place soup back into saucepan on a medium heat.
  5. Add coconut milk and water for or desired consistency and stir. Pepper to taste (optional). Simmer soup over a medium heat for 5 to 10 minutes.
  6. Ready to serve.

Enjoy!