Mexican sweet potato soup

Mexican sweet potato soup

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(9 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal221
  • fat5g
  • saturates1g
  • carbs42g
  • sugars13g
  • fibre7g
  • protein3g
  • salt1g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp chipotle paste
  • 1 vegetable stock cube
  • 750g sweet potato, peeled and grated
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • half-fat crème fraîche, coriander leaves and 4 crusty bread rolls, to serve

Method

  1. Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.

  2. Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.

  3. Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

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Comments (10)

jessicarosebainbridge's picture

Tweaked the recipe a little - used one red onion in addition to the brown onion and added a small clove of crushed garlic to the pan when frying. As previously suggested, I chopped the sweet potatoes into 1cm discs and boiled until soft. I added 500ml of stock veg stock to the blender and blitzed everything together. Added ground coriander as well as fresh coriander and the zest and juice of one small lime.

pacejc's picture

I put in 2 teaspoons of Sainsburys spicy Chipotle chilli paste and it was too hot. I'll try it again with just 1 teaspoon.

jemthecook's picture
5

This is a lovely soup - I didn't bother to grate the potatoes, just chopped up. After 'whizzing' the soup I added a tin of drained cannellini beans to make a more substantial soup - scrummy.

Georgia194's picture

Tastes amazing! The grating of the potatoes takes forever though, if someone's found a way to speed up the process I would be grateful!

kevbould's picture

AS you are going to blitz it, don't bother. Just chop small. Alternatively chop them and don't blitz then and you've got a chunky chilli. Could also add sweetcorn and/or pepper to mix the textures up if leaving it as a chunky one.

drfabio's picture
5

Lovely - so simple and tasty. Will definitely make regularly!

diself's picture

Very tasty and warming soup and so quick!

aliciapearce23's picture

Definitely takes longer than 15 mins prep! Not a bad soup for my first attempt.

Frantic Flapjack's picture
3.75

A very good soup, made with very little effort. Go easy on the chipotle - it is very spicy.

Daisy@Cheaperseeker's picture

Great potato soup.Must be very delicious!

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