Sweet Potato Soup

  • PPaleo
  • GFGluten Free
  • VGVegan
  • VVegetarian
  • NFNut Free
  • DFDairy Free


3 Sweet Potatoes (Peeled and Cubed)
4 Cups Chicken Broth (Alternatively use Vegetable Broth)
2 Tbsp. Olive Oil
1 Small Onion (Finely Diced)
1 Shallot (Diced)


3 Cloves Garlic (Finely Sliced)
1 Tsp. Sea Salt
1 Tsp. Cinnamon
1 Tsp. Smoked Paprika
Black Pepper


In a large pot, heat oil over medium heat. Add onion, shallots and season lightly with salt and pepper. Cook until translucent (approximately 5 minutes). Add garlic and cook for a further 2 minutes, until fragrant.

Stir in sweet potatoes, stock, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes (the sweet potatoes should be very tender).

Remove the pot from the heat and allow to cool for 10 minutes before using a stick or high speed blender to  purée the soup (using the upmost caution as the soup will still be warm). The soup should be thick and creamy. Taste and season with salt and pepper should you choose.

Makes 6 Serves