Sweet Potato Soup with Ginger and Cinnamon


  • Makes8 servings
Sweet Potato Soup with Ginger and Cinnamon

Garnish with a dollop of sour cream or yogurt, serve with whole-grain bread and a salad, and this soup makes supper simple.


  • 2 tbsp vegetable oil

  • 1 onion, chopped

  • 2 tsp grated fresh ginger

  • 4 cups low-sodium chicken broth

  • 1.5 kg sweet potatoes, (about 5 medium), peeled and cut into 1-in. chunks

  • 1 tsp ground cinnamon

  • 1 1/2 tsp salt

  • freshly ground black pepper, to taste

  • 1 cup 2% milk, (plus extra for thinning)


  • In a large pot, heat the oil and cook the chopped onion at medium low for 5 minutes or until soft and fragrant. Add the ginger and cook for 30 seconds.

  • Add the stock, sweet potatoes, cinnamon, salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered, for 15 minutes or until potatoes are tender.

  • Remove soup from heat and allow to cook. Puree with a hand-held immersion blender or in a blender or food processor in batches.

  • Gently reheat and whisk in the milk. (Add extra milk if you find the soup too thick.)

Photo: iStockphoto

This article was originally published on Jan 01, 2008

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