Spiced Sweet Potato Soup

I just got a big batch of purple skinned sweet potatoes out of my garden. Since the weather is a bit chilly, I've been enjoying making thick soups lately so I wanted to try it with my newly harvested sweet potatoes! Cinnamon and nutmeg turned out to be a nice complement in the soup, but it's also good without it :) In the photo I sprinkled on some black sesame.
Spiced Sweet Potato Soup
I just got a big batch of purple skinned sweet potatoes out of my garden. Since the weather is a bit chilly, I've been enjoying making thick soups lately so I wanted to try it with my newly harvested sweet potatoes! Cinnamon and nutmeg turned out to be a nice complement in the soup, but it's also good without it :) In the photo I sprinkled on some black sesame.
Steps
- 1
Scrub the sweet potato to remove any dirt. 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). Slice the onion thin.
- 2
Heat the butter or olive oil in a medium pot. Add the onions and saute on medium low until soft and translucent.
- 3
Add the sweet potatoes, salt, cinnamon and nutmeg and stir for a minute to coat in oil and distribute the spices.
- 4
Pour in enough broth to just cover everything. Bring to a boil, turn to low heat and simmer with the lid on for about 15 minutes until the sweet potatoes are soft.
- 5
After the sweet potatoes are soft, blend the soup with a stick blender or mixer of some sort until smooth and thick. 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.
- 6
Adjust taste with salt, and more spices if you like. Serve in bowls and garnish with another dash of cinnamon, or thick yogurt, or cream.
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