Easy Sweet Potato Soup
I'm all about easy when it comes to cooking. The fewer the ingredients and less time it takes to prepare, the better. With it's minimal ingredients and short cooking time this sweet potato soup recipe meets both of those criteria, which is why it has been a lunch staple of mine for many years. It takes about 20 minutes to make with the stove doing the majority of the work, and most of the ingredients you probably already have in your fridge or pantry. It makes a perfect serving for one, or two if you pair it with a salad or sandwich.
1 small sweet potato
1 tsp butter
1/4 cup diced white onion
1/4 cup diced carrot
1/2 tsp cinnamon
1/4 tsp salt
Pepper to taste
1 cup vegetable stock
1. Skin the sweet potato, wrap it in a paper towel, and bake it in the microwave for about 5 minutes.
2. While the potato is baking melt the butter in a medium saucepan on low heat, and combine the onion, carrots, cinnamon, salt, and pepper in a medium bowl. Once the butter is melted add the onion and carrot mixture to the saucepan and bring the heat up to med-high. Cook for about 5 minutes, until the onions start to turn transparent.
3. Add the baked potato and vegetable stock to the onion and carrots and simmer for 3-5 minutes, stirring occasionally and breaking up the potato as you go.
4. Transfer the soup to a blender and puree until smooth, you might need to add a little more vegetable stock depending on how big your potato was. Once the soup is completely smooth pour into a bowl, top with a dollop of sour cream and more salt and pepper if needed, and enjoy!