Mexican sweet potato soup

A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 221
  • fat 5g
  • saturates 1g
  • carbs 42g
  • sugars 13g
  • fibre 7g
  • protein 3g
  • salt 1g


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 tbsp chipotle paste
  • 1 vegetable stock cube
  • 750g sweet potatoes, peeled and grated
  • half-fat crème fraîche, coriander leaves and 4 crusty bread rolls, to serve


  1. Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.

  2. Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.

  3. Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

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