This Sweet Potato & Chorizo Soup is a hearty, flavorful dish that combines the natural sweetness of sweet potatoes with the smoky, spicy kick of chorizo. It’s an easy-to-make, warming soup that’s perfect for chilly days or when you’re craving something comforting and satisfying.
This Sweet Potato & Chorizo Soup quickly became a favorite in our household. My husband loves how the smoky chorizo perfectly balances the sweetness of the potatoes, and it’s one of those recipes that brings everyone to the table with enthusiasm. I remember the first time I made it, the house was filled with the most amazing aroma, and by the time dinner was ready, the whole family was eagerly waiting in the kitchen. Now, whenever I make this soup, it’s like a warm hug in a bowl, and it’s a dish we all look forward to.
Why This Smoky Sweet Potato & Chorizo Soup Will Become Your Go-To Comfort Food
- Bold Flavors: The spicy, smoky chorizo pairs beautifully with the natural sweetness of sweet potatoes, creating a rich and complex flavor profile.
- Nutritious and Hearty: Packed with vegetables like onions, carrots, and peppers, this soup is not only delicious but also nutritious and filling.
- Simple and Quick: With minimal ingredients and easy preparation, this soup comes together in just under 30 minutes, making it perfect for busy weeknights.
- Versatile Enjoyment: Whether served as a main course with crusty bread or as a starter, this soup is guaranteed to impress.
Ingredients:
- For the Soup:
- 2 onions, chopped (approx. 300g / 10.5 oz)
- 2 garlic cloves, chopped (approx. 10g / 0.35 oz)
- 2 carrots, chopped (approx. 150g / 5.3 oz)
- 2 green peppers, chopped (approx. 300g / 10.5 oz)
- 200g (7 oz) chorizo sausage, chopped
- 1 teaspoon (2g) curry powder
- 1 teaspoon (2g) chili powder
- 800g (1.76 lbs) sweet potatoes, chopped
- 2 liters (8.5 cups) stock (chicken or vegetable)
- Salt and freshly ground black pepper, to taste
Directions:
- Sauté the Vegetables and Chorizo: In a large soup pot, heat it over low heat and add the chopped onions, carrots, green peppers, and chorizo. Gently sauté for about 10 minutes until the vegetables begin to soften and the chorizo releases its oils. If needed, add a small amount of oil to prevent sticking.
- Add Garlic and Spices: Stir in the chopped garlic and cook for another 30 seconds, allowing the garlic to become fragrant. Then, add the curry powder and chili powder, stirring to coat the vegetables and chorizo in the spices.
- Simmer the Soup: Add the chopped sweet potatoes to the pot, followed by the stock. Season with salt and freshly ground black pepper to taste. Cover the pot and let the soup simmer for about 15 minutes, or until the sweet potatoes are tender.
- Blend and Serve: Once the sweet potatoes are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Once blended, taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.
Notes:
- Substitutions: Feel free to substitute the chorizo with a plant-based alternative for a vegetarian version. The soup will still be rich and flavorful.
- Spice Level: Adjust the chili powder to suit your taste. If you prefer a milder soup, reduce the amount, or if you like more heat, add a bit more.
- Storage: This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stove before serving.
