Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious, cream-free “creamy” soup. This recipe can easily be doubled (or even tripled for a big crowd), and it’s sure to be a hit.

10 Ingredients

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


<ol> <li>In a large pot, heat oil over medium heat. Add onion and shallot, and season lightly with salt and&nbsp;pepper.&nbsp;Cook until translucent, about 5 minutes.</li> <li>Add garlic and cook 2 more minutes, until fragrant.&nbsp;</li> <li>Stir in sweet potatoes, stock, cinnamon, and paprika.&nbsp;Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be very tender.)</li> <li>Using a blender, stick blender, or food processor, purée&nbsp;mixture (in batches, if necessary). Return mixture to the pot.&nbsp;Season to taste with salt and pepper.</li></ol>

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