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Roasted Cinnamon Sweet Potato Soup

Serves 4


2 medium sweet potatoes, cut into small 3 cm chunks
1 small sweet onion (or 1/2 a large one), cut into small chunks
1 tablespoon cinnamon
1 teaspoon salt
2 tablespoons olive oil
4 cups vegetable or chicken stock/broth
1 cup coconut milk
2 teaspoons honey
salt & pepper


  1. Preheat oven to 200 degrees celsius. On a large sheet tray, toss the cubed sweet potato and onion with the cinnamon, 1 teaspoon salt, and olive oil. Spread into an even layer and roast for 35-40 minutes, until the sweet potatoes are soft and tender.
  2. Combine the roasted vegetable in the blender with the stock/broth, coconut milk and honey. Blend until smooth. Season to taste with salt and pepper. Adjust thickness to your liking with more stock if desired. Once blended you can heat in a saucepan if needed. Serve and enjoy!


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