Whip up this cosy Sweet Potato and Chorizo Soup – a flavour-packed, hearty bowl perfect for busy midweek dinners! Loaded with tender sweet potatoes, spicy chorizo, and simple ingredients, it’s an easy family recipe that’s stress-free and full of comfort. Perfect for when you need a tasty, no-fuss meal to warm you up!
Homemade soup recipes in the winter are one of the best ways to warm up.
We often have homemade soup with chunks of crusty homemade bread for dinner in the winter. It’s flavourful, comforting, and filled with the kind of nutrients that you need to fight off winter bugs.
This Sweet potato chorizo soup is delicious, whether for lunch with a quick sandwich or dinner when you are craving proper warming comfort food, it’s perfect!
Why I Love Chorizo and Sweet Potato Soup
I love this healthy sweet potato soup recipe because:
- I love most sweet potato recipes, to be honest. I have got a sweet tooth, and sweet potatoes are a great way to satisfy it, without needing to eat anything unhealthy.
- Chorizo sausage is another favourite, and it complements sweet potato really well for a great sweet, spicy mix. It’s a rich flavour without being overpowering.
- Soup is a great way to add more vegetables to your diet.
- Thick homemade soup is so comforting and perfect for winter.
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Ingredients For Sweet Potato and Chorizo Soup
One of the best things about homemade soup is that you don’t need much. When I make this Sweet potato soup with chorizo, I use:
Chorizo
Red Onion
Garlic Puree – You can use fresh garlic too, I just like keeping purees in for ease. I’d use 2-3 crushed cloves and cook for a few minutes before moving on to the next step instead of just stirring in.
Sweet Potatoes
Carrots
Chicken Stock Cube – Swap for veg stock if you prefer.
Curry Powder – I’ve used medium, but mild is fine too.
Salt and Freshly Ground Black Pepper
You’ll Also Need
I cook my soups in a large Dutch Oven. But if you don’t have one, any large flameproof pan is fine, too. This is a big recipe, though, so you might want to reduce it if you are using a saucepan or a small cooking dish.
I blend my Chorizo sweet potato soup in the cooking pan with a stick blender. You can transfer it to a soup maker or a stand-alone blender, but be careful and wait until it has cooled plenty. I really recommend a stick blender for ease.
How to Make Sweet Potato and Chorizo 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
Warm a large, non-stick, flameproof saucepan or Dutch Oven over medium heat on the hob.
Step Two
Add the chorizo and fry for 5-10 minutes, stirring often, until it’s released lots of oils. I don’t fry my chorizo in olive oil. I just give it time to release its own.
Step Three
Use a slotted spoon to remove a handful, and leave to the side to cool. This is totally optional, but I like to make what we call chorizo croutons to serve. If you don’t, just leave all of the chorizo in the pan.
Step Four
Add the onions to the pan and fry for 10 minutes until they have softened, stirring often.
Step Five
Stir in the garlic. If you are using fresh garlic, remember to cook for a few minutes before moving on.
Step Six
Add the carrots and sweet potatoes.
Step Seven
Add a good pinch of salt and black pepper and the curry powder.
Step Eight
Pour in enough water to cover everything comfortably. I do this with boiled water from the kettle.
Step Nine
Sprinkle in the stock cube.
Step Ten
Cover and bring to a boil. If you don’t have a lid, don’t worry; it’s just to speed things up a bit and save a little energy, it’s not essential.
Step Eleven
Remove the lid and reduce the temperature to a gentle simmer.
Step Twelve
Simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are soft.
Step Thirteen
Remove from the heat.
Step Fourteen
Leave to cool slightly before using a stick blender to blend until smooth.
I recommend tasting here and adding more salt, pepper and curry powder if desired.
Step Fifteen
To serve, chop the retaining chorizo into smaller pieces and fry for a few minutes to crisp up. I like them to be really well done, but it’s up to you.
Step Sixteen
If the soup needs to be warmed a little, return to the heat for a few minutes before serving. I just cool it a tiny bit so any splashes from blending don’t burn my arm, so this isn’t really necessary.
Step Seventeen
Ladle the soup into bowls and add a sprinkle of crispy chorizo.
Serving Suggestions
I love homemade soup with crusty homemade bread. There’s nothing better.
Homemade soup with cheese toasties is another big favourite! For something healthier, you could add a simple salad.
Variations
I love my Sweet potato and chorizo soup recipe just as it is. It’s fairly mild, sweet, thick and creamy. A lovely, comforting dinner. But there are a few things that you can do differently.
Add Some Cream
Some soups need a drizzle of cream, either to the pan or upon serving. This one doesn’t really. The sweet potatoes mean that it’s already super creamy.
But if you really love a creamy soup, add some. It won’t hurt, but I do recommend tasting first.
Kick Up the Spice
My little bit of curry powder adds a mild flavour, but not really spice. You can add more curry powder for a stronger curry flavour or a tablespoon of chilli powder if you want a kick.
Add Extra Veggies
My soup has tons of carrots and sweet potatoes. It’s healthy and packed with nutrition.
For more, consider adding things like celery or fresh tomatoes.
Add Some Beans
Another way to bulk soup out and add more fibre is to add a drained tin of beans. Butter and kidney are great options.
Personally, I don’t like to add beans to a smooth soup, and I only do this if I am making a chunky sweet potato and chorizo soup.
Leftovers
Leftover soup can be kept for a day or two and reheated carefully on the hob or in the microwave.
Storage
Store leftover sweet potato and chorizo soup in an Airtight container in the fridge for 1-2 days.
FAQ
Potatoes are a great way to thicken soup. You can also simmer for longer.
Simmer for longer, or add some peeled and diced potatoes.
If your soup is too thick, add a cup of water or stock and stir through.
No, a sweet potato isn’t particularly high in calories, but it depends on what you are comparing it to. Higher than an apple, lower than a cake.
Other Recipes
If you like this sweet potato and chorizo soup, you might also want to try:
Sweet Potato and Chorizo Soup
Ingredients
- 200 g Chorizo (peeled and diced)
- 1 Red Onion (diced)
- 1 Teaspoon Garlic Puree
- 1 kg Sweet Potatoes (peeled and chopped into large chunks)
- 400 g Carrots (peeled and sliced)
- 1 Chicken Stock Cube
- 1 Teaspoon Curry Powder (mild or medium)
- Pinch Salt and pepper
Instructions
- Warm a large, non-stick, flameproof saucepan or Dutch Oven over medium heat on the hob.
- Add the chorizo and fry for 5-10 minutes, stirring often, until it’s released lots of oils.
- Use a slotted spoon to remove a handful, and leave to the side to cool.
- Add the onions to the pan and fry for 10 minutes until they have softened, stirring often.
- Stir in the garlic.
- Add the carrots and sweet potatoes.
- Add a good pinch of salt and black pepper and the curry powder.
- Pour in enough water to cover everything comfortably.
- Sprinkle in the stock cube.
- Cover and bring to a boil. (This is optional, but it will speed things up and save energy)
- Remove the lid and reduce the temperature to a gentle simmer.
- Simmer for 30 minutes, stirring occasionally, until the potatoes and carrots are soft.
- Remove from the heat.
- Leave to cool slightly before using a stick blender to blend until smooth.
- To serve, chop the retaining chorizo into smaller pieces and fry for a few minutes to crisp up.
- Sprinkle on top of the served bowls of soup (optional).
Video
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
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