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PEEL the shallot and garlic cloves. CUT them in pieces, it doesn't really matter how you cut them because you're gonna blend the soup anyway. PEEL the sweet potatoes using a vegetable peeler and cut them into chunks.
HEAT olive oil in a large pan and sauté the shallot and garlic cloves. After about 1 minute, add the sweet potato chunks. Add the cinnamon stick and saute it all together for about 5 minutes on medium-high heat.
Add chicken stock and bring the soup to a boil.
Turn down the heat and let the soup simmer on low heat for about 20 minutes, or until the sweet potatoes are done. REMOVE the cinnamon stick and BLEND the soup until smooth and pour back into the pan.
Bring to a boil again and season the soup with some pepper and salt. Serve with crème fraîche, orange zest if desired and chopped parsley.