Smoked Sweet-potato & Chile Soup

I don't like "hot" flavors, so did not add the red-pepper flakes, and it tasted fine to us! This is the second soup where I have used our new hand blender, and it works like a charm. This recipe serves 4 people.


1 tbsp oil
1 onion, peeled and chopped
1 garlic clove
1/2 tsp dried red-pepper flakes
1 tbsp smoked paprika
2 cups sweet potatoes, peeled and cut into chunks
4 1/4 cups vegetable stock
salt and pepper
6 tbsp sour cream

In a large saucepan heat the oil over a moderate heat and cook the onion until it softens. Now add the garlic, red-pepper flakes, and paprika and cook for 3 minutes, stirring well to mix.

Now add the sweet potatoes and toss well to coat in the spiced onion mixture. Cover with a lid, turn the heat to low and let the mixture cook for 5 minutes. Pour in the stock and increase the heat to bring up to boiling point. Stir well, then reduce the heat to simmering and cook, covered, for 20 minutes.

Remove the pan from the heat and allow to cool a little. Then puree the mixture with a hand blender or a food processor. Be very careful as sometimes hot liquids can splash out when processed.

Once smooth, return the mixture to the pan and bring gently back to a boil. Season to taste and stir through the sour cream before serving.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009