Sweet Potato & Chorizo Soup
Warm up your autumn evenings with a delightful bowl of Sweet Potato & Chorizo Soup! This hearty dish combines the natural sweetness of roasted sweet potatoes with the spicy kick of chorizo, creating a perfect harmony of flavors. Top it off with a sprinkle of fresh cilantro for that extra zing—your taste buds will thank you!
Prep
15
min
Cook
50
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 4 carrots
- 2 small bulbs garlic
- 1 onion
- 4 large sweet potatoes
🥩Meat & Seafood(1)
- Chorizo
🫙Pantry Staples(1)
- 2 vegetable stock cubes
🧂Spices & Seasonings(3)
- Garlic powder
- Paprika
- Salt & pepper
👨🍳 Instructions
- 1
Peel & chop your vegetables & add to your oven dish.
- 2
Drizzle with olive oil & add all your seasonings, add your garlic bulbs with tops cut off & roast in oven for 50 minutes at 200°C.
- 3
Fry off your chorizo & scoop out for later.
- 4
Once your vegetables are ready, add them to the pan with your chorizo oil & add approximately 800ml vegetable stock (adjust based on desired consistency).
- 5
Blend until smooth & serve.
- 6
Top with cream, chili flakes, chorizo & a crusty roll with lots of butter.
💡 Pro Tips
- ✓Cut sweet potatoes into uniform 1.5-inch cubes before roasting so they cook at the same rate—pieces varying by more than 0.5 inches will result in some being mushy while others remain underdone at the 50-minute mark.technique1.5-inch cubes
- ✓Render the chorizo over medium heat (not high) for 5-7 minutes so the paprika-infused fat melts out slowly without scorching the sugars in the meat, giving you a full cup of flavorful oil instead of burnt bits.technique5-7 minutes, medium heat
- ✓Roast garlic bulbs wrapped loosely in foil at 200°C for the full 50 minutes so the sulfur compounds convert to sweet, caramelized notes—unwrapped cloves will dry out and turn bitter before the sweet potatoes finish.ingredient200°C for 50 minutes
- ✓Add stock gradually starting at 600ml and blend, then thin to your target consistency because sweet potato starch continues to thicken the soup for several minutes after blending as it cools.timing600-800ml stock
- ✓Blend the hot soup in batches filling the blender jug no more than halfway, since trapped steam expands rapidly and can blow the lid off, causing severe burns from the 90°C+ liquid.equipment90°C+
Share this recipe
Prep
15
min
Cook
50
min
Serves
6
people
Level
beginner
Share this recipe
Sweet Potato & Chorizo Soup
Warm up your autumn evenings with a delightful bowl of Sweet Potato & Chorizo Soup! This hearty dish combines the natural sweetness of roasted sweet potatoes with the spicy kick of chorizo, creating a perfect harmony of flavors. Top it off with a sprinkle of fresh cilantro for that extra zing—your taste buds will thank you!
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 4 carrots
- 2 small bulbs garlic
- 1 onion
- 4 large sweet potatoes
🥩Meat & Seafood(1)
- Chorizo
🫙Pantry Staples(1)
- 2 vegetable stock cubes
🧂Spices & Seasonings(3)
- Garlic powder
- Paprika
- Salt & pepper
👨🍳 Instructions
- 1
Peel & chop your vegetables & add to your oven dish.
- 2
Drizzle with olive oil & add all your seasonings, add your garlic bulbs with tops cut off & roast in oven for 50 minutes at 200°C.
- 3
Fry off your chorizo & scoop out for later.
- 4
Once your vegetables are ready, add them to the pan with your chorizo oil & add approximately 800ml vegetable stock (adjust based on desired consistency).
- 5
Blend until smooth & serve.
- 6
Top with cream, chili flakes, chorizo & a crusty roll with lots of butter.
💡 Pro Tips
- ✓Cut sweet potatoes into uniform 1.5-inch cubes before roasting so they cook at the same rate—pieces varying by more than 0.5 inches will result in some being mushy while others remain underdone at the 50-minute mark.technique1.5-inch cubes
- ✓Render the chorizo over medium heat (not high) for 5-7 minutes so the paprika-infused fat melts out slowly without scorching the sugars in the meat, giving you a full cup of flavorful oil instead of burnt bits.technique5-7 minutes, medium heat
- ✓Roast garlic bulbs wrapped loosely in foil at 200°C for the full 50 minutes so the sulfur compounds convert to sweet, caramelized notes—unwrapped cloves will dry out and turn bitter before the sweet potatoes finish.ingredient200°C for 50 minutes
- ✓Add stock gradually starting at 600ml and blend, then thin to your target consistency because sweet potato starch continues to thicken the soup for several minutes after blending as it cools.timing600-800ml stock
- ✓Blend the hot soup in batches filling the blender jug no more than halfway, since trapped steam expands rapidly and can blow the lid off, causing severe burns from the 90°C+ liquid.equipment90°C+