Sweet Potato Soup

Hi guys!

It's meat free Monday and I have finally found the time to cook something again. As the weather is still cold and not too nice I decided to go for a soup and add a little seasonal twist. I still had some sweet potatoes I wanted to use in a curry, but as they were the only vegetables around, I decided in their favour. The recipe is not from any cook book - I use the same amounts of vegetables in relation to broth every time and add spices depending on my mood. 

Here's the recipe:

500g (17.6 oz) sweet potatoes, peeled 
1l (4 cups; 32 fl.oz) vegetable stock
1 onion
1 tablespoon extra virgin olive oil
cinnamon powder
salt and pepper to season
100ml (little less than 1/2 cup) orange juice

1) Cut the onion into pieces. Peel the sweet potato and cut it in 1/2 inch (1cm) pieces. 

2) Heat the olive oil over medium high heat and add the onion. Cook for about 4 minutes until softened. Add the sweet potato cubes and cook for about 10 minutes until they start to brown. 

3) Add the warm vegetable stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes or until soft. 

4) Blend the soup in a blender or use a hand-held blender. Add the orange juice. Season with salt, pepper and cinnamon to your liking. 

Serves: 4
Active preparation time: 15 minutes
Total preparation time: 45 minutes

Here's how it looks:

I added orange juice because it goes great with sweet potato as it nicely contrasts the sweetness of the potato with its acidity. Cinnamon is a typical christmas spice and brings spiciness and an unexpected moment to the soup. Salt and pepper will help round the soup.

Have fun trying!