Sweet potato soup with chili tomatoes

Based on 99 ratings

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
4g
Fat
8g
Carb
115g

Step 1/7

Cut a portion of the shallots into fine cubes. Chop garlic. Peel sweet potatoes and cut into small cubes.
  • 2 shallots
  • 1 clove garlic
  • 500 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.
  • 1 shallot
  • 1 clove garlic
  • 20 cilantro
  • 300 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.