Description
Hearty Mexican-inspired soup combines smoky chorizo with creamy sweet potatoes, creating a robust flavor profile. Rich, warming broth delivers satisfying comfort perfect for chilly evenings you’ll devour to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 1.7 pounds (0.77 kilograms) sweet potatoes
- 7 ounces (198 grams) chorizo sausage
- 1.7 quarts (1.6 liters) chicken or vegetable broth
Vegetables and Aromatics:
- 2 carrots
- 2 celery stalks
- 2 medium onions
- 2 garlic cloves
- 1 fresh red chile
- 1 small bunch of fresh parsley
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 heaped teaspoon curry powder
- Sea salt
- Freshly ground black pepper
Instructions
- Meticulously prepare the vegetable foundation by peeling and chopping carrots into uniform cubes (approximately 1/2 inch or 1.27 centimeters), dice celery with precision, mince onions finely, and crush garlic cloves. Peel sweet potatoes and cut into consistent 3/4 inch (1.9 centimeters) chunks.
- Slice chorizo into thin rounds, approximately 1/4 inch (0.6 centimeters) thick, ensuring even cooking and distribution throughout the soup.
- Heat 2 tablespoons (30 milliliters) olive oil in a large heavy-bottomed pot over medium-high temperature. Introduce chopped vegetables and chorizo, sprinkling curry powder evenly across the mixture.
- Sauté the ingredients for 8-10 minutes, stirring occasionally, until vegetables become slightly tender and chorizo releases its rich, smoky oils. Carrots should maintain a slight crispness while onions develop a translucent golden hue.
- Meanwhile, simultaneously bring chicken or vegetable broth to a rolling boil in a separate saucepan, maintaining its temperature for immediate integration.
- Pour boiling broth into the vegetable-chorizo mixture, stirring thoroughly to combine all flavor components. Reduce heat to medium-low and allow the soup to simmer gently.
- Cook for approximately 12-15 minutes, ensuring sweet potatoes become completely tender but not mushy. Periodically test potato softness with a fork.
- Season the soup with kosher salt and freshly ground black pepper, adjusting to personal taste preferences.
- Utilize an immersion blender to puree the soup until achieving a smooth, velvety consistency. If a thicker texture is desired, blend longer; for a chunkier soup, pulse intermittently.
- Ladle the hot soup into serving bowls, garnishing with finely chopped fresh parsley and thinly sliced red chile for an additional burst of color and heat.
Notes
- Packed with vibrant nutrients, this soup transforms humble ingredients into a gourmet experience that satisfies both hunger and taste buds.
- Easily adapt the recipe by swapping broth types or adjusting spice levels to match your personal culinary preferences.
- Transform leftovers into an even more flavorful meal as the spices and ingredients meld overnight, creating deeper taste dimensions.
- Unleash restaurant-quality results with minimal cooking skills, making this soup a perfect weeknight dinner solution.
- Master a one-pot technique that delivers maximum flavor with minimal cleanup, proving sophisticated cooking can be wonderfully simple.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 30 mg