Ingredients
1 tbsp butter, unsalted
1 medium onion, chopped
2 lb sweet potatoes
4 cups chicken broth, or vegetable broth
1 tbsp brown sugar
¼ tbsp ginger powder
⅛ tbsp cinnamon powder
salt and pepper , to taste
Preparation
Melt butter in a large pot over medium high heat, then add onion and sauté for 3 to 5 minutes till translucent.
Next, add sweet potatoes and season with salt and pepper. Sauté for another 10 minutes till they soften.
Add the chicken broth (for a vegetarian version, substitute with vegetable broth) until the sweet potatoes are completely submerged and bring to boil.
Cover the pot, reduce the heat to medium low and simmer for around 30 minutes till the sweet potatoes are very soft.
Then throw in brown sugar, ground ginger and ground cinnamon to the mixture. Allow to cook for 5 minutes.
Turn off the stove and let the mixture cool a little before puree-ing in a blender. Blend until desired texture. Tip: make sure to blend in small batches to avoid overfilling or hot-soup splatter.
Once silky smooth, pour blended soup into a bowl and serve with salt and pepper to taste.
