Sweet Potato and Chorizo Soup

Ingredients

• 4 large sweet potatoes (peeled and chopped; approximately 1.2 kg edible weight)
• 4 carrots (peeled and chopped)
• 1 onion (peeled and roughly chopped)
• 2 small garlic bulbs (tops cut off to expose the cloves)
• 2 tbsp olive oil (for roasting the vegetables; use the chorizo oil later in the soup)
• paprika (to taste)
• garlic powder (to taste)
• salt (to taste; remember the stock and chorizo may already be salty)
• black pepper (to taste)
• 2 vegetable stock cubes (dissolved in approximately 800 ml hot water)
• 800 ml hot water (Adjust the amount to achieve your preferred soup consistency)
• 200 g chorizo (sliced or diced; fry and reserve the crisp pieces for serving)
• cream (optional, for topping)
• chilli flakes (optional, for topping)
• 6 crusty roll (optional, for serving)
• butter (optional; for serving with the crusty rolls)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Prepare a large roasting dish or sheet pan.

2. 2

   Peel the sweet potatoes and carrots, then chop them into similarly sized chunks so they roast evenly. Peel and roughly chop the onion. Arrange all three vegetables in the roasting dish.

3. 3

   Drizzle the vegetables with olive oil. Season with paprika, garlic powder, salt, and black pepper. Rub or toss everything together so the vegetables are evenly coated.

4. 4

   Cut the tops off the two garlic bulbs to expose the cloves, then place the bulbs cut-side up among the vegetables. Roast for about 50 minutes, or until the vegetables are tender and lightly caramelized and the garlic is soft.

5. 5

   While the vegetables roast, slice or dice the chorizo. Place it in a large soup pot or Dutch oven over medium heat and fry until browned and the fat has rendered, about 5–8 minutes. Transfer the crisp chorizo to a plate, leaving the flavored oil in the pot.

6. 6

   Dissolve the vegetable stock cubes in approximately 800 ml of hot water. Set the stock aside until the roasted vegetables are ready.

7. 7

   Remove the roasted vegetables from the oven. Squeeze the softened garlic cloves from their skins into the pot containing the chorizo oil, then add the roasted sweet potatoes, carrots, and onion.

8. 8

   Pour in the vegetable stock and stir. Use less stock for a thicker, more concentrated soup or add more for a thinner soup that makes more bowls.

9. 9

   Blend the soup with an immersion blender until completely smooth and creamy. Alternatively, blend it carefully in batches in a heatproof countertop blender. Taste and adjust the seasoning.

10. 10

    Reheat gently if necessary, without boiling vigorously. Ladle the soup into bowls and top with the reserved chorizo, a drizzle or spoonful of cream, and chilli flakes.

11. 11

    Serve immediately with crusty rolls spread generously with butter.

Notes

The creator suggests adjusting the stock according to preference: more stock produces a thinner soup and more servings, while less stock produces a thicker soup. Cream, chilli flakes, crusty rolls, and butter are optional toppings or accompaniments.

Nutrition per serving

• soup
• main
• comfort food
• roasted
• blended
• chorizo
• fall
• dairy-optional