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.
4 people made this
Ingredients
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
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- 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.
- 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.
- Add the boiling water and the stock pots or cubes. Stir well and simmer for 15 minutes until the vegetables are tender.
- Puree the soup to your preferred consistency using a blender or hand-held liquidiser. Transfer to warmed bowls and serve.
Tip
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.
