In this creamy bowl of comfort, the sweetness of kamote is complemented by the bold flavors of chorizo. A perfect Saturday afternoon soup!
Sweet Potato and Chorizo Soup Recipe
In this creamy bowl of comfort, the sweetness of kamote is complemented by the bold flavors of chorizo.
Ingredients
Sweet Potato and Chorizo Soup Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 medium carrot cubed
- 2 stalks celery sliced thinly
- 500 Grams orange sweet potatoes peeled and chopped
- 200 Grams Spanish chorizo slcied and divided
- 30-50 Grams parsley sprigs chopped, plus more for garnish
- 1 teaspoon curry powder
- 3 cups chicken stock
- 1 Cup water
- 1/8 teaspoon Salt
- 1/8 teaspoon white pepper
- 1 Cup All-purpose cream
- croutons
Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add carrot, celery, sweet potatoes, about 150 grams Spanish chorizo, parsley, and curry powder. Mix well and cook until vegetables are soft, about 10 minutes.
- Pour in chicken stock and water. Stir and bring to a boil. Reduce heat and simmer until sweet potatoes are cooked through, about 10 minutes. Season with salt and pepper.
- Turn off heat. Add cream and cool for 15 minutes. Pour soup into a blender and process until smooth and creamy. Do this in batches.
- Heat remaining oil in a small frying pan. Fry remaining chorizo just until cooked through, about 1 minute.
- Divide soup among bowls and garnish with chorizo, parsley, and croutons, if desired.
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