Mexican sweet potato, chilli & lime soup

Spicy and tangy, a real winter warmer.

 0 Reviews

Recipe by AFrecknall
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1 X Large Onion, chopped
  • 1 tbsp Oil
  • 1 tbsp Tomato puree
  • 1 X Red chilli, deseeded and chopped
  • 2 Cloves of garlic, crushed
  • 1 tsp Ground cumin
  • 750g Sweet potato, peeled and cut into even chunks
  • 1 Litre Vegetable stock
  • Juice of 2 limes
  • 4 tbsp Half-fat creme fraiche
  • 4 tbsp Herby-flavoured oil, to serve (optional)

How To Cook

  1. In a large pan heat the onion in the oil, covered but stirring often, until really soft - about 15 minutes. (Cooking the onion really slowly brings out its natural sweetness for the tastiest soup base). Add the tomato puree for 2 minutes to caramelise, then add the chilli, garlic and cumin for 1 minute.
  2. Add the sweet potato and stock, bring to a boil, cover and turn down to simmer for 20 minutes, until the potato is tender. Allow to cool slightly before whizzing in a food processor (or with a stick blender) until smooth. For a super-smooth soup, strain through a sieve back into the clean pan. Add the lime juice, season to taste and warm through.
  3. Swirl 1 tbsp creme fraiche and herby oil into each bowl of soup then serve.
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Mexican sweet potato, chilli & lime soup
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1 X Large Onion, chopped
  • 1 tbsp Oil
  • 1 tbsp Tomato puree
  • 1 X Red chilli, deseeded and chopped
  • 2 Cloves of garlic, crushed
  • 1 tsp Ground cumin
  • 750g Sweet potato, peeled and cut into even chunks
  • 1 Litre Vegetable stock
  • Juice of 2 limes
  • 4 tbsp Half-fat creme fraiche
  • 4 tbsp Herby-flavoured oil, to serve (optional)
    How to Cook
  1. In a large pan heat the onion in the oil, covered but stirring often, until really soft - about 15 minutes. (Cooking the onion really slowly brings out its natural sweetness for the tastiest soup base). Add the tomato puree for 2 minutes to caramelise, then add the chilli, garlic and cumin for 1 minute.
  2. Add the sweet potato and stock, bring to a boil, cover and turn down to simmer for 20 minutes, until the potato is tender. Allow to cool slightly before whizzing in a food processor (or with a stick blender) until smooth. For a super-smooth soup, strain through a sieve back into the clean pan. Add the lime juice, season to taste and warm through.
  3. Swirl 1 tbsp creme fraiche and herby oil into each bowl of soup then serve.
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