While food shopping this week I saw some sweet potatoes which inspired me to make a Sweet Potato Soup. I really enjoy making soup, as it so easy and simple! All you need is a large saucepan or stock pot, a blender/food processor, and after a bit of vegetable preparation, gentle simmering and blitzing you are all done. I decided to just make the recipe up as I went along, taking inspiration from previous soups I have made – Carrot and Coriander, Pumpkin and Vegetable 🙂
Sweet Potato Soup
You will need:
2 Small Sweet Potatoes
1 Small Potato
1 Small Carrot
2 Crushed Cloves of Garlic
1 Large Onion (I used red but you can use white)
Half a fresh chili or a sprinkle of chili powder (Depends on how spicy you like your soup!)
500ml/18 fl oz Vegetable Stock (You can use homemade stock or just dissolve 1 stock cube in boiling water)
Salt and Pepper
1-2 tbps Vegetable/Olive Oil
Let’s get started!
- Begin by peeling and chopping all vegetables into small chunks.
- Heat the oil in a large saucepan/stock pot.
- Cook the onion, garlic and chili in the pan until soft and lightly browned.
- Add in the sweet potato, potato and carrot, cover partly with a lid and cook for around 10 minutes until all vegetables are soft.
- Pour in enough stock to cover the vegetables and gently simmer for around 20 minutes.
- Season to taste with salt, pepper and paprika.
- Using either a hand held blender or food processor, blitz the soup until smooth (How much you blend is completely up to you!).
- Return to the pan and top up with stock until the consistency suits your personal taste – heating through before serving.
- Serve topped with some coriander, or my favourite pumpkin seeds!
- You are all done 🙂
I am very pleased with how this soup turned out, especially as I just put it together one afternoon. The sweet potato gives a lovely flavour, with the carrot and potato adding extra thickness. I think the addition of chili and paprika also gives an interesting twist. The soup is a beautiful bright orange colour, and looks great topped with green coriander or crunchy pumpkin seeds. You could also pre roast your sweet potato to add more flavour, similar to my pumpkin soup recipe, before adding into the saucepan/stock pot.
This recipe makes a batch of soup with around 3 good sized portions, but you can of course double up the ingredients to make a large batch. I know some people can be scared off making soup as they think it takes a long time but after vegetable preparation you can be enjoying this soup in around 40 minutes. You can store your batch of soup in the fridge for around 2-3 days, but it can also be frozen then defrosted thoroughly, heating until piping hot. I would definitely recommend giving this soup a try!
A Bake in the Life…