My Favourite Soups
Oh yes sweet potato is one of those ingredients I always have hanging around the cold room. Sometimes I chop them up, roast them and serve them with grilled chicken or pork. Other times, I mash them, with fresh herbs, sour cream and butter, and serve them as a side and other times I use the mash for baking cakes, scones or muffins. On the day I made this soup, the left over potatoes were too few to make any of the above, so soup was the best option.
Plain sweet potato soup is never interesting at all. I don’t know about you, but I always add other veggies, like capsicum (bell pepper), or carrots, or sweet corn. I think sweet corn gives the best flavour addition. I usually add different spices. For this soup I used freshly roasted and ground cumin seeds. You can use ground cumin but the taste is never the same. Freshly ground spices always give the best taste. The soup tasted very nice. I added some fresh cream, just before serving, but you can add sour cream, yoghurt or coconut milk, whichever suits your palate, best. I’ve never used almond milk, soy milk or rice milk for cooking. If you have, please share with me your experience.
I wish you a pleasant day or evening, wherever you are.
- Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- ½ cup finely diced carrots
- 1 small bell pepper finely diced
- 1 small green pepper finely diced
- 1 small red chilli seeded and finely chopped or ½ teaspoon chilli flakes (optional)
- 2 garlic cloves garlic, crushed
- 1 teaspoon cumin seeds, toasted and ground in a mortar
- 1 teaspoon ground paprika
- 2 small sweet potatoes, diced (3 cups full when diced)
- 750ml (3 cups) vegetable stock (broth) (non-vegetarians can used chicken or beef broth)
- 1 cup canned corn kernels, drained
- ½ cup double cream (whipping cream, 35% cream)
- Salt and freshly ground black pepper
- Cilantro finely chopped
Please always remember to assemble all ingredients before you start
Heat the oil over medium low heat and gently fry the onions, carrots, peppers, for 10 minutes until soft.
Add garlic and chilli (or chili flakes) and cook further 2 minutes.
Add cumin and paprika, cook 1 minute. .
Add sweet potatoes, stir to mix
a add 2½ cups broth (stock) and corn, and simmer 10-15 minutes, until potatoes are tender. Remove from heat, blend ⅓ of the soup and then pour back into the pot. Add cream and heat the soup until piping hot. If the soup is too thick add more stock or cream. Adjust seasoning, add finely chopped cilantro
and serve
The soup was extremely nice. I make it at least once a week!
Sweet Potato and Corn Soup
Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- ½ cup finely diced carrots
- 1 small bell pepper finely diced
- 1 small green pepper finely diced
- 1 small red chilli seeded and finely chopped or ½ teaspoon chilli flakes (optional)
- 2 garlic cloves garlic, crushed
- 1 teaspoon cumin seeds, toasted and ground in a mortar
- 1 teaspoon ground paprika
- 2 small sweet potatoes, diced (3 cups full when diced)
- 750ml (3 cups) vegetable stock (broth) (non-vegetarians can used chicken or beef broth)
- 1 cup canned corn kernels, drained
- ½ cup double cream (whipping cream, 35% cream)
- Salt and freshly ground black pepper
- Cilantro finely chopped
Instructions
- Heat the oil over medium low heat and gently fry the onions, carrots, peppers, for 10 minutes until soft. Add garlic and chilli (or chili flakes) and cook further 2 minutes. Add cumin and paprika, cook 1 minute. Add sweet potatoes, stir to mix and then add 2½ cups broth (stock) and corn, bring to the boil and simmer 10-15 minutes, until potatoes are tender. Blend ⅓ of the soup and then pour back into the pot
- Add the cream and heat till piping hot. If the soup is too thick add more stock or cream Check seasoning, add finely chopped cilantro and serve.
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My Favourite Pastime 
This looks delicious. Sweet potatoes are little known here, so it`s great to learn some recipes. I think I am going to try this one.
Thank you. We eat a lot of sweet potatoes here and we have plenty too. I have several sweet potato recipes here. You can look at them sometime. Have a wonderful week! Best wishes!
Liz
Lovely! Sweet potatoes are my current favourites to experiment 🙂
Me too. Makes the two of us
Liz
I need to go out and buy some sweet potatoes. This looks fabulous. Yum…just YUM. ❤
Did you go out and buy the sweet potatoes? Have a great day!
Liz
Your soup has so much flavors and we really cant wait to try your recipe and dip bread in the broth! Yum! 🙂
Rey and Lyn
I hope you enjoy the recipe. I enjoyed eating it so much!
Have a wonderful day!
Liz
I love sweet potatoes and can’t wait to try this soup !!
Hi Cecile,
Happy trying and all the best in the weekend!
Liz
Liz! That looks so good! And I ate dinner already! I’m going to have to add that recipe on things I need to make soon!
Hi Dave,
I have just woken up. So I’m thinking of breakfast. You have some lovely bakes on your blog. I’ve been eying them for ages, soon I shall be baking something from there. Have a pleasant day!
Liz
This soup looks so colorful! Love it!
Thank you, Serena. It tasted very nice. I wish you a pleasant week!
Liz
Why I’ve never thought to replace the standard russet or yukon potatoes with sweet potatoes in a soup or chowder is beyond me! This looks delicious, Liz! Absolutely beautiful colors too!
You should do that next time. It tastes great. Sweet and savoury at the same time!
Liz
I am encouraged to double the recipe and freeze single portions.
Nice idea. I find soups easy to prepare so I just make and eat and call it a day!
Have a great day!
Liz
This sounds fantastic! Can’t wait to give it a try. I love sneaking sweet potatoes into anything I can for the sons 🙂
Sweet potatoes are a great ingredient. I love it too!
Liz
looks delicious and I just love all the colors in it 🙂
Thank you. I loved the colour and taste too!
Liz
This looks wonderful. I love the vegetable combination. The spices look great too! Love cumin. I just had a baked sweet potato for dinner last night, it was so nice…until the boys started nibbling away on it too!
I love sweet potato baked, mashed or fried. It’s always such a pleasure to eat no wonder the boys were nibbling. I love the cocktails you’re making! Enjoy the rest of the week!
Liz
Thanks! Made it through the week, just barely. Now catching up with everything around the house this weekend.
I hope you caught up. I’ve never caught up since the year began….LOL. Have a wonderful day!
Liz
Not sure I will ever completely catch up! I’m not sure I would know what to do then!
Ha ha we need to be kept busy otherwise we start saying we’re bored. When I’m bored I eat a lot so I’m glad to be so busy. I eat less then. Enjoy the rest of the day!
Liz
This soup is fantastic!
Thank you!
liz
That looks so comforting. I like the idea of blending 1/3 of the soup and then leaving the rest chunky.
Thanks. I love that too. Enjoy the week!
Liz
Lots of nutritious ingredients – and yummy to boot! ;->
Virtual hugs,
Judie
Thank you, Judie.
Virtual hugs.
Liz
Looks so good and healthy
Thanks!
Liz
I’ve note it… exactly as you, I always have some sweet potatoes at home! thanks for this recipe!
Thank you, for popping by
Liz