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.
Watch how to make Sweet potato, red onion and chilli soup
- 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.
Top tip for making Sweet potato, red onion and chilli soup
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.