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Home Sweet potato soup

Sweet potato soup

Recipes

An ordinary Tuesday afternoon in August: I’ve just had a good workout and showered, then sit down at my kitchen table to get some work done. My stomach starts to rumble and I think about what to have for lunch. Even though it’s mid-August, the weather suggests otherwise: when I look outside I see a grey sky and raindrops. Ugh!

The only thing on my mind in this nasty weather is soup. It’s comforting, warm, quick to make and it’s nice because you end up with a big pot, so I can eat it again tomorrow evening. Not that I’m cold, but soup somehow belongs with rain, I think. Besides, sweet potato is an ingredient you can eat all year round, and it tastes particularly good in soup.

Recipe

Sweet potato soup

This sweet potato soup is full of flavour thanks to red onion, carrot, bell pepper and a touch of cayenne pepper. In less than an hour you'll have a delicious, smooth soup on the table.

Course	Main course
Kitchen	South American
Servings	4

Preparation time

Preparation time	15 min
Total	55 min

Equipment

Large soup pot
immersion blender

Ingredients

1 large sweet potato
2 red onions
2 large carrots
3 cloves garlic
1 red bell pepper
2 vegetable stock cubes
750 ml water
olive oil
1 tsp cayenne pepper
salt & pepper
optional: crème fraîche or quark
optional: parsley or basil

Sweet potato soup

1. Peel the onions and finely chop them. Crush the garlic cloves, peel them and chop finely. Wash the sweet potato, carrots and bell pepper and cut into pieces.

2. Heat a good splash of oil in the pan, sauté the red onion and then add the garlic. Now add the sweet potato, carrots and bell pepper along with the cayenne pepper, and cook for about 5 minutes.

3. Crumble the stock cubes over the pan, add the water and bring to a boil. Reduce the heat and let everything simmer for 20 minutes.

4. Turn off the heat, purée the soup with an immersion blender until smooth and taste to see if you need any salt and pepper.

5. Serve the soup with a sprig of fresh herbs and optionally a spoonful of crème fraîche or quark. Enjoy!

Cooking mode Prevents your screen from going to sleep

This soup is perfect to make ahead. Store it covered in the fridge and it will keep for up to three days. Gently reheat it in a pan over low heat before serving.

Prefer a milder flavour? Replace the cayenne pepper with a teaspoon of smoked paprika. A spoonful of crème fraîche or quark makes it extra creamy and nicer to present.

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