Ingredients :
- 500 g sweet potatoes or yams (about 2 large ones. I used the purple skinned Japanese yams)
- 1/2 onion
- 1 Tbsp butter or olive oil
- 400 ml vegetable or other broth (I use kombu broth)
- 1/2 tsp salt
- 1/4 tsp ground cinnamon, more to taste
- 1/4 tsp ground nutmeg, more to taste
- 100 ml milk (optional)
Method :
- Scrub the sweet potato to remove any dirt. Peel skin if you like and cut into cubes (I used purple skinned Japanese sweet potatoes so left the skin on because I like the color and flavor). Slice the onion thin.
- Heat the butter or olive oil in a medium pot. Add the onions and saute on medium low until soft and translucent.
- Add the sweet potatoes, salt, cinnamon and nutmeg and stir for a minute to coat in oil and distribute the spices.
- Pour in enough broth to just cover everything. Bring to a boil, turn to low heat and simmer with the lid on for about 15 minutes until the sweet potatoes are soft.
- After the sweet potatoes are soft, blend the soup with a stick blender or mixer of some sort until smooth and thick. If it"s too thick, add a little more broth - or - to make it a little creamier add 100 to 200 ml milk and mix well.
- Adjust taste with salt, and more spices if you like. Serve in bowls and garnish with another dash of cinnamon, or thick yogurt, or cream.
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