Sweet potato and roasted red chilli soup

    1 hour 15 min

    Sweet with a hint of heat, this sweet potato and roasted chilli soup is divine. If you like more than a mild chilli flavour, keep the seeds of one of the chillies and add to the mix.


    6 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 6 red chillies, chopped and deseeded
    • 2 red onions, chopped
    • 2 sticks celery, chopped
    • 2 cloves garlic, crushed
    • 4 medium sweet potatoes, peeled and chopped
    • 1 teaspoon cumin seeds
    • 1 litre vegetable stock

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Toss the chillies with about 1 teaspoon of the olive oil. Place in a roasting tin and roast in the preheated oven for 15 to 25 minutes, till withered.
    3. Add the remaining olive oil to a large saucepan over a medium heat. Add the roasted chillies, onions, celery and garlic. Sweat for 15 minutes.
    4. Add potatoes and cumin, and cook and stir for 5 minutes. (Add a touch of stock if pan begins to get too dry.)
    5. Add stock and simmer for 25 minutes. Blitz until smooth. Enjoy!

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