Sweet Potato and Chorizo Soup
This hearty and healthy Sweet Potato and Chorizo Soup is an easy, unique weeknight meal that can be made in just 30 minutes! Serve it on its own or with some crusty sourdough or cornbread for a cozy and comforting dinner.
Servings: 8 cups
Calories: 249kcal
Equipment
- Knife
- Cutting board
- Stock Pot
- Wooden spatula
- Paper towels
Ingredients
- 1 lb Ground chorizo sausage
- 1 tablespoon Olive oil
- 1 cup Sweet yellow onion, finely diced about ½ large onion
- 1 cup Carrots, peeled and diced about 2 large carrots
- 1 Red bell pepper, diced about 1 cup
- 1 tablespoon Minced garlic about 3 cloves
- 4 cups Chicken bone broth or stock
- 1 14-ounce can Full fat coconut milk or 1 cup of half and half
- 2 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- ½ teaspoon Black pepper
- ¼ teaspoon Cayenne pepper omit for less spice
- 2 cups Sweet potato, peeled and diced about 1 large sweet potato
- 2 Bay leaves
Garnish
- Fresh parsley optional
Instructions
- Heat a large heavy-bottomed stock pot or dutch oven over medium heat. Add chorizo to the pot, stirring and breaking it apart as it browns. Once chorizo is cooked, remove it from the pot, place on a plate lined with paper towels, and set aside. Do not drain oil from the pan.
- While the chorizo cooks, prepare the vegetables by finely dicing the onion, peeling and dicing the carrots, dicing the bell pepper, mincing the garlic, and peeling and dicing the sweet potato. Set aside.
- Add 1 tablespoon of olive oil to the stock pot, along with the diced onions, peppers, and carrot. Cook for 5 minutes at medium-high heat, or until the veggies are tender (almost to the point of caramelization).
- Add the garlic to the pot and cook for another minute, or until fragrant.
- Stir in the broth, coconut milk (if using half and half wait to add until the end to add it), tomato paste, herbs and spices. Stir well so that the tomato paste dissolves and the spices distribute. Gently scrap the bottom of the pan with a wooden spatula to deglaze if needed.
- Add the diced sweet potatoes and bay leaves. Bring to a boil and then reduce and simmer on low for 15-20 minutes, or until sweet potatoes are fork tender.
- Once the sweet potatoes are tender, add the cooked chorizo back to the pot and stir. If using half and half instead of coconut milk add now and cook for about 3 minutes.
- Taste and adjust salt if needed (no salt is added to the recipe because the chorizo and broth are usually enough). Top with fresh chopped parsley and serve hot.
Notes
Scroll up for more information about ingredients, notes, FAQ's, and step by step photos.
Storage:
This soup tastes excellent reheated when the flavors have a chance to develop. Store in the fridge in an airtight container for up to 4 days.
For longer storage, allow soup to cool and freeze in an airtight glass container for up to 2 months. Thaw in the fridge for 24 hours and reheat until hot in the microwave or on the stovetop.
Recipe Notes -
- If spice is not your friend, sub in ground breakfast sausage and omit the cayenne pepper for a very mild version.
- If using half and half, add it towards the end of the recipe so it just warms and doesn't curdle.
- For best flavor, ensure the onion and bell peppers almost caramelize before moving on to the next step. You'll want to use a slightly higher heat setting (medium-high). Deglaze the pan if needed when adding the broth.
- If you can pick up a sweet potato chunk and smash it between your fingers easily, then the soup is done. If you prefer softer or more firm potatoes, cook them to your liking.
- Ground chorizo can be substituted for sliced chorizo linked, or ground sausage for a more mild version.
- White or orange sweet potatoes will work, or even try diced yellow potatoes or peeled and diced russets.
- Coconut milk or half and half can be used to make this soup creamy. Heavy cream can also be used but add it after the soup is off the burner, reduce it to ½ cup, and add an additional ½ cup of bone broth.
- Use beef, chicken, or vegetable stock instead of chicken bone broth if you prefer.
- Any color bell pepper will taste great!
- If you only have sweet paprika, that'll do in a pinch.
Nutrition
Serving: 1cup | Calories: 249kcal | Carbohydrates: 15g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 904mg | Potassium: 303mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8378IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg
