Indulge in the comforting warmth of this yummy Sweet Potato and Chilli Soup. Delicious sweet potatoes with a chilli kick make this soup hearty and nutritious. Enjoy a bowl of savoury goodness that’s both easy to make and irresistibly tasty.
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love a homemade soup. We quite often have them for dinner with homemade bread in the winter, and nothing beats soup and a sandwich for a quick and easy lunch!
Sweet potato soup is probably one of my favourites. I love the creamy texture and sweet flavour, and adding a chilli gives it a little kick of heat that just works really well.
Why I Love Sweet Potato and Chilli Soup
Sweet potato and red chilli soup is lovely because:
- It’s a really hearty flavour. The sweetness and the heat combined make it incredibly warming and perfect for winter.
- It’s a big batch that will easily feed four.
- Home-made soup is incredibly nutritious.
- Chilli is ideal when you’ve got a cold.
- Homemade sweet potato and chilli super is easy to make.
Ingredients For Sweet Potato and Chilli Soup
When I make my Easy sweet potato and chilli soup, I use:
Butter – Or a tbsp olive oil. Butter adds a nice flavour.
Onion
Garlic Puree – You can use fresh garlic cloves, but I like an easy puree or garlic paste.
Carrot
Sweet Potatoes
Red Chilli
Salt and Pepper
Vegetable Stock
Double Cream – This isn’t essential. The potatoes mean that it’s already a creamy sweet potato and chilli soup. But if it’s too spicy, or you just prefer a creamier flavour, adding a splash is a great idea. I recommend tasting your soup before adding it.
You’ll Also Need
Chilli and sweet potato soup is really easy to make. So you don’t need much. I use:
- Sharp knife, chopping board and peeler to prepare the ingredients.
- Cast iron Dutch oven. Any large flameproof pan will do.
- Spatula or wooden spoon.
- Stick blender. You can use a stand-alone blender or a soup maker, but a stick blender means that you can blend the soup in the pan on the hob. It’s easier and reduces washing up. I use one like this (affiliate link).
How to Make Sweet Potato and Chilli Soup – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Melt the butter in a large flameproof dish or pan over medium heat on the hob.
Step Two
Add the onions and fry for 5 minutes, stirring often.
Step Three
Add the garlic, carrot and chilli.
Step Four
Cook for 5 minutes, stirring often.
Step Five
Add the sweet potato, stock and a pinch of salt and pepper.
Step Six
Bring to a simmer.
Step Seven
Reduce the temperature if necessary and cook on a low simmer for 30 minutes.
Step Eight
Stir occasionally.
Step Nine
Remove from the heat. I let it cool until it’s more warm than hot before I blend it.
Step Ten
Carefully blend in the pan with a stick blender until smooth.
Step Eleven
Taste and add cream if desired. Reheat if needed.
Pros Tips for Perfect Sweet Potato and Red Chilli Soup
How to Thicken Sweet Potato Soup
Simmering is the best way to thicken soup, so carry on for a little longer if it needs it.
What if it’s Too Thick?
Sweet potato soup is naturally quite thick.
If the mixture is too thick when blended, stir in some water to thin it out. Add a little at a time until it’s how you like it, and reheat before serving if necessary.
Serving Suggestions
Chilli sweet potato soup is perfect with crusty bread, a sandwich, or however else you’d usually serve soup.
I’m going through a ham and cheese toastie phase at the moment, so it’s a soup with ham and cheese toastie.
Variations
Sweet Potato Coconut Soup
Sweet potato and chilli soup with coconut milk is a popular choice.
Skip half the stock and add a tin of coconut milk.
Add Cheese
I like a cheese toastie or cheese on toast with my soup, but I wouldn’t put cheese in it directly. But I know many people like a bit of grated Cheddar on their soup.
A mature cheddar would compliment the flavours well, so go for it if you want to!
Turn Up the Heat
Add a pinch of chilli flakes if you like a spicier soup. But taste first!
Another option, if you want more heat, is to add a teaspoon of paprika.
Leftovers
Sweet potato chilli soup can be reheated for a few minutes on the hob. Bring to a simmer and cook for around 5 minutes, stirring often until hot.
Storage
Remove leftover soup from the heat and leave to cool in a clean tub.
Once cool, seal with a lid and place in the fridge for up to two days.
FAQ
It depends on the chilli. There’s heat, but it shouldn’t be too spicy. If you want more, add some chilli flakes; if you want less, add water or cream.
If your soup needs thickening, simmer for longer or add more potatoes.
Other Recipes
If you like this sweet potato and chilli soup recipe, you might also want to try:
- Butternut Squash and Chilli Soup
- Air Fryer Tuna Melt
- Sweet Potato and Butternut Squash Curry
- Sweet Potato Wedges
- Baked Cod with Sweet Potato Hash
- Beef and Sweet Potato Curry
- Vegetable Tagine
Recipe Card
PrintSweet Potato and Chilli Soup
- Total Time: 35 minutes
- Yield: 4 Portions 1x
Description
Indulge in this delightful Sweet Potato and chilli soup, a recipe that combines the gentle sweetness of sweet potatoes with a gentle, warming spice. Perfect for a cosy night in, this soup is as nourishing as it is flavourful.
Ingredients
- 1 Tablespoon Butter
- 1 Brown Onion (diced)
- 1 Teaspoon Garlic Puree (or two cloves crushed)
- 1 Large Carrot (peeled and diced)
- 1 kg Sweet Potatoes (peeled and diced into large chunks)
- 1 Red Chilli (seeds removed and sliced)
- Pinch Salt and Pepper
- 1 litre Vegetable Stock (made with one cube)
- Splash Double Cream (optional)
Instructions
- Melt the butter in a large flameproof dish or pan over medium heat on the hob.
- Add the onions and fry for 5 minutes, stirring often.
- Add the garlic, carrot and chilli.
- Cook for 5 minutes, stirring often.
- Add the sweet potato, stock and a pinch of salt and pepper.
- Bring to a simmer.
- Reduce the temperature if necessary and cook on a low simmer for 30 minutes.
- Stir occasionally.
- Remove from the heat.
- Carefully blend in the pan with a stick blender until smooth.
- Taste and add cream if desired.
Notes
- I leave my soup to cool before blending because I cannot be trusted with hot liquids.
- Read the post above for more tips and advice.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Easy Midweek Meals
- Cuisine: British
Nutrition
- Serving Size: 1 Bowl
- Calories: 434kcal
- Sugar: 20g
- Sodium: 1337mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 37mg