Spicy sweet potato soup with chilli coriander cream
This spicy sweet potato soup blends the natural sweetness of sweet potatoes with fiery chili peppers and fragrant coriander. Perfect for a warming meal, it features a creamy topping that balances the robust flavours.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups chicken gravy1 tsp vegetable oil
1 onion
1 tbsp curry paste
2 carrots
4 sweet potatos
1 tsp lime juice
1 tsp brown sugar
1/2 cup sour cream
2 red hot chili peppers
2 tsp coriander leaves
Spicy Sweet Potato Soup with Chilli Coriander Cream is a delightful dish that combines the earthy sweetness of sweet potatoes with the fiery kick of chili peppers and the aromatic notes of coriander. This recipe is perfect for cozy dinners and offers a comforting yet vibrant flavor profile that will tantalize your taste buds.
Instructions:
- Peel and cube the sweet potatoes.
- Peel and dice the carrots.
- Chop the onion.
- Finely chop the red hot chili peppers.
- Chop the coriander leaves.
- Heat 1 tsp of vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in 1 tbsp of curry paste and cook for an additional minute, allowing the flavors to meld.
- Add the cubed sweet potatoes and diced carrots to the pot.
- Stir well to coat the vegetables with the curry paste and onion mixture.
- Pour in the 4 cups of chicken broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the sweet potatoes and carrots are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
- Stir in 1 tsp of lime juice and 1 tsp of brown sugar. Mix well to combine.
- In a small bowl, mix 1/2 cup of sour cream with the finely chopped red hot chili peppers and 2 tsp of chopped fresh coriander leaves.
- Ladle the spicy sweet potato soup into bowls.
- Top each serving with a dollop of the chili coriander cream.
- Garnish with extra coriander leaves if desired and serve hot. Enjoy your delicious and warming spicy sweet potato soup with a kick of chili coriander cream!
This Spicy Sweet Potato Soup with Chilli Coriander Cream is not only a feast for the taste buds but also easy to prepare. With its balance of sweet, spicy, and tangy notes, it's sure to become a favorite in your recipe rotation. Enjoy a warm bowlful on a cold day or anytime you crave a hearty and flavorful meal.
Spicy sweet potato soup with chilli coriander cream FAQ:
This recipe does not require baking. The soup is cooked on the stovetop and simmers for about 20-25 minutes until the sweet potatoes and carrots are tender.
The sweet potatoes and carrots are done when they are tender enough to be easily pierced with a fork. This usually takes about 20-25 minutes of simmering.
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop before serving.
You can substitute sour cream with Greek yogurt or a dairy-free alternative like coconut yogurt for a similar creaminess.
You can use orange-fleshed sweet potatoes for their sweetness and creamy texture, but purple or white-fleshed varieties can also work. Just note that they may alter the flavor slightly.
Tips:
- Dice the vegetables uniformly for even cooking.
- Roast the sweet potatoes for added depth of flavor before adding to the soup.
- Adjust the amount of chili peppers to your heat preference.
- Allow the soup to simmer to enhance the flavors, but be careful not to overcook the vegetables.
- Blend the soup to your desired consistency for either a chunky or smooth texture.
- Garnish with additional sour cream and coriander leaves for extra flair and flavor.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 7g
Carbohydrates 70g
Fiber 10g
Sugar 18g
Fat 12g
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