Sweet potato and roasted red chilli soup

Sweet potato and roasted red chilli soup


4 people made this

About this recipe: 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.

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!

Recently viewed

Reviews (0)

Write a review

Click on stars to rate