My Curried Sweet Potato Soup is the ideal antidote to the change in the season. Now that the days feel a little cooler, and I’m back to wearing long boots and jeans for the school run, my body craves a comforting bowl of soup at lunchtime.
What I love most about this recipe is the delicate harmony between the spicy warmth of the curry powder and subtle sweetness of the sweet potatoes. It’s definitely one of my favourite soup recipes, and you’ll see from the recipe index that I really do like making a lot of soup!
I’ve used ancho chilli flakes in this soup recipe, they are less fiery and have a fruity flavour. If you can’t find them, substitute them for regular dried chilli flakes but use less.
- 750 g sweet potato (peeled weight)
- 1 medium red onion
- 1 tbsp olive oil
- 900 ml boiling water
- 1½ chicken stock cubes
- ½ tbsp curry powder
- ½ tsp ancho chilli flakes plus extra for sprinkling on top
- salt and pepper
- Heat the olive oil in a large lidded casserole pan.
- Chop the onion and sauté in the pan until soft.
- Meanwhile, chop the sweet potato into 2 to 3cm cubes, then add to the pan.
- Add the curry powder and stir well to coat the sweet potato and onion, then cook on a low heat for 10 minutes.
- Add the water, chicken stock cubes and chilli flakes, then stir well.
- Bring to the boil, then simmer with the lid on for 30 minutes until soft.
- Transfer to a blender, season with salt and pepper. Blend until smooth.
- Serve with a sprinkling of chilli flakes on top.
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I hope you enjoy the recipe, and do let me know if you try it out.
Until next time.