2 tablespoons olive oil 1 small onion, diced 1 shallot, diced 2 cloves garlic, chopped 3-4 medium sized sweet potatoes (about 2 pounds), peeled cut into 1-inch cubes 4 cups chicken (or vegetable) stock 1/2 teaspoon cinnamon 1 teaspoon paprika 1 -2 teaspoons salt Fresh ground pepper

In a large pot heat oil over medium heat. Add onion and shallot and season lightly with salt and pepper.
Sweat the onions, (i.e. cook them until translucent without allowing them to brown) for about 5 minutes.
Add garlic and cook two more minutes, until fragrant.
Stir in sweet potatoes, stock, cinnamon, and paprika.
Bring mixture to a boil. Then, reduce heat and simmer for 30 minutes. (The sweet potatoes should be very tender.)
Using a blender, stick blender, or food processor, puree the mixture (in batches, if necessary). Return the pureed mixture to the pot.
Season to taste with salt and pepper.
Serve immediately (topped with chopped parsley, if desired), and enjoy! This soup can be stored in a sealed container in the refrigerator up to 1 week, or frozen for up to a few months (though we can't imagine it being around that long!).