Sweet potato soup with chili tomatoes

Based on 108 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
shallots
2 cloves garlic
500 g sweet potato
1 tbsp vegetable oil
500 ml vegetable stock
300 g cherry tomatoes
20 g cilantro
½ tsp sugar
1 tbsp lemon juice
salt
pepper
chili powder
olive oil to serve
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • frying pan
  • citrus press
  • hand-held blender

Nutrition per serving

Cal
199
Protein
4 g
Fat
8 g
Carb
115 g
  • Step 1/7

    Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes.
    • shallots
    • 1 clove garlic
    • 500 g sweet potato
    • cutting board
    • knife

    Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes.

  • Step 2/7

    In a large saucepan, sauté chopped shallots and garlic with some vegetable oil. Add in sweet potato and continue to sauté for approx. 2 – 3 min.
    • 1 tbsp vegetable oil
    • large saucepan
    • cooking spoon

    In a large saucepan, sauté chopped shallots and garlic with some vegetable oil. Add in sweet potato and continue to sauté for approx. 2 – 3 min.

  • Step 3/7

    Add in vegetable stock, bring to a boil and let simmer on low heat for approx. 15 min. until the sweet potatoes are soft.
    • 500 ml vegetable stock
    • cooking spoon

    Add in vegetable stock, bring to a boil and let simmer on low heat for approx. 15 min. until the sweet potatoes are soft.

  • Step 4/7

    In the meantime, mince remaining shallots and garlic. Roughly chop cilantro. Halve tomatoes.
    • shallot
    • 1 clove garlic
    • 20 g cilantro
    • 300 g cherry tomatoes
    • cutting board
    • knife

    In the meantime, mince remaining shallots and garlic. Roughly chop cilantro. Halve tomatoes.

  • Step 5/7

    In a frying pan, sauté shallots and garlic until translucent. Add tomatoes and sugar. Season to taste with salt, pepper and chili powder.
    • ½ tsp sugar
    • salt
    • pepper
    • chili powder
    • frying pan

    In a frying pan, sauté shallots and garlic until translucent. Add tomatoes and sugar. Season to taste with salt, pepper and chili powder.

  • Step 6/7

    Stir in cilantro. Then remove from heat.
    • cooking spoon

    Stir in cilantro. Then remove from heat.

  • Step 7/7

    Blend soup. Season with lemon juice, salt and pepper. Serve in a soup plate with chili tomatoes and a drizzle of good quality olive oil.
    • 1 tbsp lemon juice
    • salt
    • pepper
    • olive oil to serve
    • citrus press
    • hand-held blender

    Blend soup. Season with lemon juice, salt and pepper. Serve in a soup plate with chili tomatoes and a drizzle of good quality olive oil.