Since we are in the midst of winter as I write my first Sugar-free recipe, I thought it would be appropriate to share one of my favourite winter warmers. A nice bowl of Sugar-free smoky sweet potato soup.
If you were like me, you will be shocked to think that soup can even have added sugar in it. The fact is, that most supermarket soups, including fresh, contain added sugar. There will, of course, be the natural sugars from the fruits and vegetables but this is okay. The harm comes from the added sugar.
So why is sugar added? Sugar is added for several reasons. It improves taste, texture and it also acts as a preservative. In regards to soup, sugar will be used as a preservative but to also sweeten fruit and vegetables that were either poor quality or not ripe enough.
I am a big soup fan and I also love sweet potatoes. With this recipe, you can not go wrong. I always make a bigger batch and freeze the soup in single portion sized bags.
- 2 tablespoons olive oil
- 1 small onion, diced
- 1-2 teaspoons salt
- Freshly ground black pepper
- 1/2 teaspoon cinnamon
- 2 cloves garlic, chopped
- 3-4 sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
- 4 cups chicken (or vegetable) stock
- 1 teaspoon paprika
- 1 In a large stock pot, heat oil over medium heat. Add onion and season lightly with salt and pepper. Cook until translucent, about 5 minutes.
- 2 Add garlic and cook 2 more minutes, until fragrant.
- 3 Stir in sweet potatoes, stock, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be soft.)
- 4 Using a blender, stick blender, or food processor, purée mixture. You can do this in batches.
- 5 Return mixture to the pot. Season to taste with salt and pepper.