Fall. My favorite season. Not only is it scarf, skinny jeans, and boots weather, it’s also the perfect excuse to have spiced foods that are rich in pumpkin, sweet potato, cinnamon, and apples.
To kick off the season, I’ve whipped up this super easy soup that you can eat now or freeze for later! It’s rich and creamy without any added cream. The spice from the cinnamon is warm as it goes down and after you swallow, you get a kick from the cayenne pepper. A match made in heaven, if I do say so myself!
So, go on, make this soup and tell me what you’re looking forward to this fall season!
And once you make it, does it not taste like sweet potato fries!?!?
Sweet Potato Soup
- 2 large sweet potatoes, cubed
- 2 tablespoons olive oil (for potatoes)
- salt and pepper, to taste (for potatoes)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon olive oil (for onion medley)
- salt and pepper, to taste (for onion medley)
- 2 cups vegetable or chicken stock (or 2 cups of water and 1 bouillon cube)
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 425°F.
- Toss the sweet potatoes in olive oil, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet covered in non-stick foil and roast for 20-25 minutes until tender.
- In a pan, sauté the onion, carrots, and celery in olive oil with salt and pepper.
- Add the 2 cups of vegetable stock, cayenne pepper, and cinnamon to the onion medley. Simmer for 5 minutes.
- Blend all the ingredients in a blender such as a Blendtec until puréed.
- Serve warm or freeze for a rainy day!