Sweet Potato Soup with Ginger and Cinnamon



8 servings

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