Don't let the rich taste fool you—this sweet potato soup is surprisingly simple to make, transforming humble pantry ingredients into a nourishing and deeply satisfying meal in a bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 pounds sweet potatoes, peeled and cubed
• 4 cups reduced-sodium vegetable broth
• 1 teaspoon cider vinegar or balsamic vinegar, optional

Directions

1. In a Dutch oven or stock pot, heat oil to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in garlic, salt, pepper, cumin, paprika and cayenne; cook one minute longer. Stir in sweet potatoes and broth; bring to a simmer.
2. Cook, covered, until sweet potatoes are tender, 15-20 minutes. Stir in vinegar, if desired. Use an immersion blender to puree soup until very smooth. Serve in bowls.