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Sweet Potato Soup

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  • Prep 10 min
  • Total 45 min
  • Servings 4
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This savory soup is fabulous and fast to make.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, crushed
  • 6 leaves sage
  • 4 cups low-sodium vegetable stock or broth
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp cinnamon
  • 1 tsp sweet hungarian paprika
  • Salt and pepper, to taste


  • 1
    Heat the olive oil in a Dutch oven or large pot over medium heat. Add the shallots and garlic and stir. Saute for 3-5 minutes until lightly browned.
  • 2
    Add the vegetable stock or broth, sweet potatoes, cinnamon and paprika. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes.
  • 3
    Use an immersion blender to puree. Serve immediately.

Expert Tips

  • tip 1
    for a pretty presentation, drizzle each serving with a little basil oil. To make it, simply combine some basil and olive oil in a blender and puree.

Nutrition Information

No nutrition information available for this recipe

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    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
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