Sweet potato and carrot soup with chorizo

    45 min

    My girlfriend told me that she loved sweet potato soup, something I'd never cooked before but considering I feel quite accomplished with basic cookery skills was definitely something I should be trying. So a quick Google for the basics and here I went on my own adventure which turned out, if I say so myself, absolutely marvellously.

    Dorset, England, UK
    5 people made this

    Serves: 4 

    • olive or rapeseed oil
    • 6 small onions, finely chopped
    • 4 cloves garlic, finely chopped
    • 3 sweet potatoes, peeled and chopped
    • 6 carrots, chopped
    • 1 (10cm) piece chorizo, chopped
    • sea salt and freshly ground black pepper to taste
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1L boiling water
    • 2 stock pots or stock cubes

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat a good drizzle of oil in a large saucepan over medium heat. Add the onion and garlic and cook till softened, about 5 to 7 minutes.
    2. Add the sweet potatoes, carrots and chorizo to the pan. Season with salt, pepper, paprika and cumin. Stir well and let cook while you boil the water in the kettle.
    3. Add the boiling water and the stock pots or cubes. Stir well and simmer for 15 minutes until the vegetables are tender.
    4. Puree the soup to your preferred consistency using a blender or hand-held liquidiser. Transfer to warmed bowls and serve.


    Add some crème fraîche for a touch of luxury - or indeed as something to cool the spices if you're not a fan. This soup isn't spicy but if you're not used to spices this may be a bit much - taste it and try.

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