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top down shot of sweet potato soup with second bowl, spoons and bread on table

Spicy Sweet Potato Soup

Karon Grieve
This spicy sweet potato soup is quick and easy to make, tastes delicious and is low in carbs too.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine British
Servings 6 people
Calories 170 kcal

Ingredients
 

  • 800 g sweet potatoes
  • 2 tbsp olive oil
  • 1 carrot
  • 1 stick celery
  • 2 cloves garlic
  • 600 ml vegetable stock or chicken stock
  • 1 tbsp harissa paste or curry paste
  • salt and pepper to taste
Metric - US Customary

Instructions
 

  • Wash, dry and peel the sweet potatoes reserving the strips of peel to make the crisps
  • Chop the sweet potato flesh into chunks about 1-1.5cm in size
  • Chop the celery, garlic and carrot and saute in half the olive oil for 5 minutes then add the sweet potato and harissa past for 1 minute
  • Add the stock and seasoning and cover and simmer for 15-20 minutes till the sweet potato is tender
  • use a potato masher or immersion blender to smooth out your soup

Sweet potato crisps

  • Spread the peels on a baking tray with the remaining olive oil plus some salt and pepper
  • Bake in oven at 200C for about 5 minutes till golden and brown. The crisps with crisp up as they cool out of the oven

Serving

  • Serve your spicy sweet potato soup with some torn up coriander, basil or parsley leaves and a few of the sweet potato crisps on top

Video

Notes

This soup will keep for 3-4 days in the fridge and can be frozen for up to 6 months.
Change the flavours by using curry paste instead of Harissa paste in your soup.
Serve with the sweet potato crisps or with a swirl of plain yogurt.
Make the soup thinner by adding more stock or a little water.
Want a thicker soup? Then toss in a couple of spoonfuls of red lentils when you are adding the stock.

Nutrition

Calories: 170kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 517mgPotassium: 513mgFiber: 4gSugar: 7gVitamin A: 20873IUVitamin C: 5mgCalcium: 48mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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