Sweet potato, red onion and chilli soup recipe is a real crowd pleaser. A super easy soup to make, this hearty and healthy dish has a very distinctive flavour that your family will love. This sweet but savoury dish is packed with flavour and is a great alternative to simply roasting your sweet potatoes. Perfect for a winter evenings and an ideal dish to serve for fireworks night! Sprinkle a pinch of chilli to serve to add an extra kick of spice and warmth to each spoonful. Serve with crusty bread for dipping and watch this mouth-watering soup disappear in minutes. Leftovers can be stored in an airtight container in the fridge for up 2 days or can be frozen for up to 1 month. Make sure to reheat thoroughly before serving again.
- 2tbsp of butter
- 2 red onion
- 1 clove of garlic
- 600g of sweet potato
- 2 mild red chillies
- 1 litre of chicken or vegetable stock
- Salt and pepper
Melt the butter in a large saucepan, finely chop the garlic and red onion and sweat on a medium heat for about 5 minutes.
Peel and chop the sweet potato and cut into 2cm cubes. Add these cubes to the sweated onion and garlic mix.
Fry the mix for a couple of minutes before finely chopping the red chillies and adding to the saucepan.
Add the stock and simmer till the sweet potato is tender, this should take about 10-15 minutes.
Once the potatoes are tender take the soup off the heat and blend till the soup is a creamy texture.
Return to the saucepan and season to taste.
Serve with some finely chopped chillies scattered on top.
If you’re not a big fan of chilli, try using less in the recipe. If you like the flavour but not the heat, simply stir through a couple of tablespoons of sour cream through the soup before serving.