If you leave this soup thick, it makes a nice mashed sweet potato dish, perfect for dipping apples into. If you thin it out, it’s a more like a traditional soup. Either way, it’s quick, easy, and delicious, and I like it somewhere in between.
Slosh of olive oil
¼ small onion, diced
¼ shallot, diced
Sprinkle of salt
Several cracks of fresh pepper
1 clove garlic, chopped fine
1 sweet potato, peeled and cut into 1-inch cubes
1 1/2 cup water or veggie stock
- In a small pot, heat the oil over medium heat and toss in the onion and shallot. Season with salt and pepper, and cook until the onions are translucent, about 5 minutes.
- Add the garlic and cinnamon and cook until it’s fragrant, about 1 minute.
- Add in the sweet potatoes and water (or stock) and bring to a boil. The water should come up the pile of potatoes about ¾ of the way. Reduce the heat and simmer for 30 minutes, until the potatoes are tender.
- Using a blender, food processor, or immersion blender, puree the mixture until its silky smooth. Return the soup to the pot, if necessary. Add a little more water if it’s too thick, and season with salt and pepper.