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Sweet potato soup with chorizo

A rich and spicy soup to warm you in winter.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4


  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 1 large onion peeled and chopped
  • 2 cloves of garlic chopped
  • 600 g sweet potatos peeled and diced
  • 2 chorizo sausages diced
  • 1 handful of fresh parsley chopped
  • 1/2 tsp curry powder
  • 1/2 tsp chili flakes
  • 1 cup chicken stock
  • 2 cups water
  • 1/2 cup coconut milk
  • salt and pepper to taste


  • Place a large pot over medium heat, add a splash of olive oil and add all the vegetables and half of the chorizo. Cook for about 10 minutes, stirring occasionally.
  • Add the curry powder, the chili flakes and the parsley.
  • Add the water and chicken stock, cover the pot with a lid, reduce the heat and let it simmer for around 20 minutes or until the sweet potatos are soft.
  • Use a stick blender and puree the ingredients until you have a smooth soup.
  • Add the coconut milk. If the soup is still too thick, you can add some more water until you have the desired consistency.
  • Season with salt and pepper.
  • Heat up a small pan and fry the remaining pieces of chorizo until they are brown and crispy.
  • Top the soup with a spoonful of fried chorizo and serve with fresh bread.


Adapted from Jamie Oliver