Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or pot. Add the diced onion and carrots and cook for 5–7 minutes until translucent.
  2. Stir in the minced garlic, smoked paprika, and cinnamon. Stir constantly for 60 seconds until fragrant.
  3. Add the cubed sweet potatoes, broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low.
  4. Cover and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender.
  5. Remove the bay leaf and use an immersion blender directly in the pot to blend the soup until completely smooth.
  6. Stir in the heavy cream and lemon juice. Heat through for 2 minutes on low heat without letting it reach a rolling boil.