We think of cinnamon so often in the context of sweet foods--cinnamon buns, sweetened desserts, quick breads, etc--that it may seem that is all it's good for. But it lends a subtly sweet flavor to many kinds of recipes, and really shines in this hearty soup. This is a soup for when sweet potatoes are being harvested, late summer, early fall, depending on your location, when they're at their most fresh.

Cooking oil of your choice, enough to coat the bottom of a 2-qt saucepan 1 medium onion, chopped 1 tsp chopped garlic (or 2 cloves finely chopped) 3-4 carrots, sliced 1 stalk celery, sliced 1 tsp. ground Ceylon cinnamon 1/4 tsp. cayenne pepper 1/4 tsp. allspice 1 tbsp ground nutmeg 2 medium of 3 small sweet potatoes, coarsely chopped (about 3 cups chopped) 4 cups chicken or vegetable stock bay leaves

Saute the carrots, celery, onion and garlic over medium heat until carrots and celery have softened and the onions are translucent, about ten minutes. Add the spices and stir until fragrant.

Stir in the sweet potatoes, vegetable or chicken stock, and bay leaves, and simmer until the vegetables are completely soft.

Remove the bay leaves. Then, depending on your preference, you may either crush the vegetables with a fork or potato masher, which will give a coarse textured soup, or use a stick blender to completely puree the soup.

This makes a very hearty substantial soup. If you want something a bit lighter, you can add a cup of milk or light cream at the end. Stir in completely and allow to heat to desired serving temperature.