Sweet Potato Soup by Mary Berry is a tasty blend of sweet potatoes, olive oil, carrots, and ginger, with a hint of cumin, topped with creamy goodness, and takes 55 minutes to be ready!
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🧡 Why You’ll Love This Sweet Potato Soup Recipe:
- Creamy texture without heavy cream, making it healthier.
- Easy to make with simple ingredients.
- Versatile – great as a starter or a light meal.
❓ What Is Mary Berry’s Sweet Potato Soup Recipe?
Mary Berry’s Sweet Potato Soup is a hearty delicacy made with sweet potatoes, olive oil, carrots, ginger, and cumin, simmered to perfection in vegetable stock, then blended until smooth and garnished with cream and chives.
🍠 Mary Berry Sweet Potato Soup Ingredients
- 1 tbsp olive oil
- 900g (2lb) sweet potatoes, peeled and
- cut into 1cm (½ in) cubes
- 450g (1lb) carrots, cut into 1cm (½ in) cubes
- 2cm (¾ in) piece fresh root ginger, peeled and finely grated
- 1 tsp ground cumin
- 1.4 litres (2½ pints) vegetable stock
- salt and freshly ground black pepper
- double cream, to garnish
- chopped chives, to garnish
🥣 How To Make Mary Berry Sweet Potato Soup
- Fry the sweet potatoes, carrots, ginger, and cumin in oil for about 10 minutes, or until they begin to turn a light brown, in a large deep saucepan that has been heated to a high temperature.
- Toss in the stock, heat till boiling, and then add the salt and pepper. Let the sweet potatoes and carrots boil, covered, over low heat for 20-30 minutes, or until they are soft.
- Put half of the vegetables into a bowl by carefully spooning them out with a slotted spoon.
- Blend or process the leftovers until smooth, and then add them back to the pan.
- Return to the boil, stir in the reserved vegetables, and taste for seasoning.
- Swirl in some chopped chives and a dollop of double cream for garnish before serving.
💭 Recipe Tips
- Feel free to tweak the consistency by adjusting the stock proportions to your liking.
- The fresh ginger gives the soup its distinctive flavor, so be sure not to leave it out.
- Toss in some roasted nuts or crispy bacon for a crunchier topping.
🍗 What Pairs Nicely With Sweet Potato Soup?
Sweet Potato Soup complements well with crusty French baguette, roasted Brussels Sprouts, grilled chicken breast, macaroni and cheese, sweet cornbread muffins, Caesar salad, sauteed garlic mushrooms, creamy coleslaw, and honey glazed carrots.
🎚 How To Store Leftovers Sweet Potato Soup?
- In The Fridge: Keep leftover sweet potato soup in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover sweet potato soup in individual portions for up to 3 months. Let thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Sweet Potato Soup?
- Stove: Reheat leftover sweet potato soup gently in a saucepan for 3 minutes over medium heat, stirring occasionally until heated.
- Microwave: Transfer leftover sweet potato soup to a microwave-safe bowl and heat on high for 1-minute intervals, stirring in between, until warmed.
FAQs
What if my sweet potato soup is too sweet?
If your sweet potato soup is too sweet, balance it by adding sour (lemon juice), bitter (kale), or spicy (chili flakes) elements.
How do you thicken sweet potato soup that is too thin?
Thicken thin sweet potato soup by whisking in flour or cornstarch, creating a roux for a smoother consistency.
Why is my sweet potato soup grainy?
Your sweet potato soup may turn grainy if not blended adequately or if the sweet potatoes aren’t fully tender when cooked.
Why is my sweet potato soup gummy?
Your sweet potato soup can become gummy if potatoes are over-processed; avoid excessive blending to maintain a smooth texture.
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Mary Berry Sweet Potato Soup Nutrition Facts
Amount Per Serving
- Calories 150
- Total Fat 5.4g
- Saturated Fat 3.1g
- Cholesterol 23mg
- Sodium 1048mg
- Potassium 280.8mg
- Total Carbohydrates 23g
- Dietary Fiber 2g
- Sugars 13g
- Protein 2.7g
Mary Berry Sweet Potato Soup
Description
Sweet Potato Soup by Mary Berry is a tasty blend of sweet potatoes, olive oil, carrots, and ginger, with a hint of cumin, topped with creamy goodness, and takes 55 minutes to be ready!
Ingredients
Instructions
- Fry the sweet potatoes, carrots, ginger, and cumin in oil for about 10 minutes, or until they begin to turn a light brown, in a large deep saucepan that has been heated to a high temperature.
- Toss in the stock, heat till boiling, and then add the salt and pepper. Let the sweet potatoes and carrots boil, covered, over low heat for 20-30 minutes, or until they are soft.
- Put half of the vegetables into a bowl by carefully spooning them out with a slotted spoon.
- Blend or process the leftovers until smooth, and then add them back to the pan.
- Return to the boil, stir in the reserved vegetables, and taste for seasoning.
- Swirl in some chopped chives and a dollop of double cream for garnish before serving.
Notes
- Feel free to tweak the consistency by adjusting the stock proportions to your liking.
The fresh ginger gives the soup its distinctive flavor, so be sure not to leave it out.
Toss in some roasted nuts or crispy bacon for a crunchier topping.