Source: dLife

A creamy fish and vegetable soup.

Servings

0.5 medium onions , chopped
6 oz sweet potatoes , peeled and diced
6 oz fresh cod fillets , boneless, skinned (or any white fish fillet)
2 oz sliced carrots
1 tsp fresh oregano (or 1/2 tsp dried)
0.5 tsp ground cinnamon
6.25 cup homemade fish stock
5 tbsp Cream, light
1 tbsp chopped parsley (garnish)

1 Put the chopped onion, diced sweet potato, white fish, chopped carrot, oregano, cinnamon and half the fish stock in a pan and bring to a boil. Simmer for 20 minutes or until potato is cooked.
2 Allow to cool, then process in a blender or food processor until smooth.
3 Return the soup to pan, add the remaining fish stock and gently bring to a boil. Reduce the heat to low and add the cream, and heat gently without boiling, stirring occasionally.
4 Serve hot in warmed soup bowls and garnish with chopped fresh parsley.

You can substitute chopped fresh tarragon instead of parsley to garnish.