Sweet potato soup with chorizo

Usually I’m not a fan of soups. I always thought it was a punishment, the only possible meal to swallow when you have 40 fever. On the other hand, I love those with lots of big pieces like the minestrone, which is ultimately flatter.
And now I’m starting this month of October with cravings for soups. I want lightness, unexpected combinations of flavors, and all that without spending 2 hours in the kitchen.
For my first soup of the season (and maybe not the last!), I mixed sweet potatoes and carrots with chorizo. The spiciness of the latter perfectly enhances the sweetness of the vegetables. It’s excellent! I also added fresh cilantro and curry croutons.

Thus simmered, my little soup delighted me.


Sweet potato soup with chorizo:

2 nice sweet potatoes
3 carrots
1 shallot
100 g strong chorizo
600g vegetable stock
1/2 bunch of cilantro
olive oil
salt pepper
1 yogurt
curry croutons

To make my soups, I use my Thermomix. It cooks, stirs and mixes… Nothing impossible to reproduce with a saucepan, a spoon and a soup plunger.

Chop the shallot and sauté in a little oil.
Add the chorizo, mince it and fry it for a few minutes.
Peel the sweet potatoes and cut them into large cubes. Peel the carrots in the same way and cut them into thin slices. Add them to the chorizo ​​with the vegetable broth. Salt and cook for about 15 minutes at 100°C.

Add a good handful of coriander, leaves and stems and blend for 1 minute at maximum speed.
Check the seasoning.

Serve the soup hot, with yogurt, coriander leaves and croutons.

Curry Croutons:

1/2 baguette
2 tbsp curry oil
flower of salt

Preheat the oven to 180°C.

Cut the bread into pieces and drizzle with oil. To mix together.
Sprinkle with fleur de sel.

Brown for 10 to 15 minutes.

To finish: without a food processor, simply adapt the cooking times and, if necessary, the quantity of broth.


At the moment, I often use the curry oil that was sent to me by Soleou . You can also certainly flavor your olive oil by infusing it with curry powder. I haven’t tested it yet, but I think it works fine.


If you fear the spiciness, choose a slightly milder chorizo. On the contrary, if you want more, add a little red pepper.

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