In a large saucepan or stockpot heat the olive oil over medium-high heat.

Add the onion, garlic and ginger and sauté until translucent while stirring continuously (approx 3 minutes).

Turn heat to high for 1 minute, while continuing to stir.

Add the wine and deglaze the pot.

Add the sweet potato and sauté a further 4 minutes.

Once the sweet potato is starting to colour, add a splash of the stock and deglaze the pot with a wooden spoon.

Add the remainder of the stock and the cinnamon.

Bring to the boil.

Lower the heat to a simmer and simmer for 30-40 minutes (until sweet potato is soft and mushy).

Remove from the heat and allow the soup to cool slightly.

Transfer to a food processor or use a hand held stick blender, process the soup until smooth.

Return to heat to warm up.

Taste for seasoning and adjust as required.

Serve with crusty bread, and a dollop of low fat yoghurt or light sour cream in each bowl.

Can be made as a vegetarian soup, using vegetable stock instead of chicken stock.