April’s Mouth-Friendly Recipe

Sweet Potato Soup


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 shallot, diced
  • 1-2 teaspoons salt
  • Freshly ground black pepper
  • 2 cloves garlic, chopped
  • 3-4 sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
  • 4 cups chicken or vegetable stock
  • ½ teaspoon cinnamon
  • 1 teaspoon paprika


In a large pot, heat oil over medium heat. Add onion and shallot and season with salt and pepper. Cook about 5 minutes until translucent. Add garlic and cook 2 more minutes. Stir in sweet potatoes, stock, cinnamon and paprika. Bring to a boil. Reduce heat and simmer for 30 minutes (sweet potatoes should be tender). Purée mixture with a blender. Return to pot and season to taste with salt and pepper. Try garnishing with cheese, scallions and cauliflower.

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