Mary Berry Sweet Potato Soup Recipe

This vibrant Mary Berry Sweet Potato Soup Recipe brings the natural, caramel-like sweetness of roasted sweet potatoes to the forefront, balanced by the savory depth of red peppers and smoked paprika. Blended to a silky smooth consistency, it is a warming, nutrient-packed bowl that glows with color and flavor, perfect for a cozy autumnal lunch.

Mary Berry Sweet Potato Soup Ingredients

The Roasted Veg:

• 1 kg (2 lb 4 oz) Sweet Potatoes: Peeled and cut into large chunks. Roasting them concentrates the sugars, unlike boiling which can dilute the flavor.
• 2 Red Peppers: Deseeded and quartered. These add a smoky sweetness that complements the potato perfectly.
• 1 large Onion: Cut into wedges.
• 2 Garlic Cloves: Left whole in skins (to roast), or crushed.
• 3 tbsp Olive Oil: For roasting.

The Soup Base:

• 1.2 litres (2 pints) Vegetable or Chicken Stock: A robust stock is needed to balance the sweet vegetables.
• 1 tsp Smoked Paprika: Mary often uses this or mild chili powder to add a background warmth.
• Salt and Freshly Ground Black Pepper: Essential seasoning.
• Sour Cream or Yogurt: For a cooling garnish.

How To Make Mary Berry Sweet Potato Soup

1. Roast the Vegetables: Preheat the oven to 200°C (180°C Fan / Gas 6). Place the sweet potato chunks, red pepper quarters, onion wedges, and unpeeled garlic cloves into a large roasting tin. Drizzle with the olive oil, season with salt and pepper, and toss to coat.
2. Bake: Roast for 30–40 minutes. You want the sweet potatoes to be completely tender and the edges of the peppers and onions to be charred and caramelized. This “Maillard reaction” is where the flavor depth comes from.
3. Prep the Garlic: Squeeze the soft roasted garlic out of the skins and discard the papery husks.
4. Blend: Transfer all the roasted vegetables (including the garlic pulp) into a blender or food processor. Add about half of the stock. Blitz until you have a thick, smooth purée.
5. Simmer: Pour the purée into a large saucepan. Stir in the remaining stock until you reach your desired consistency. Add the smoked paprika. Bring to a gentle simmer and cook for 5 minutes to heat through and let the spices infuse.
6. Serve: Taste and adjust the seasoning (sweet potatoes absorb a lot of salt). Ladle into bowls and swirl with sour cream or yogurt.

Recipe Tips

• Skin on? While Mary peels them, you can scrub the sweet potatoes and roast them skin-on for extra fiber and an earthier taste, provided you have a high-speed blender that can pulverize the skins smooth.
• Spice it Up: This soup base loves spice. A pinch of cumin, cayenne, or coriander can turn this into a Moroccan-style soup instantly.
• Texture Fix: Sweet potatoes are starchy. If the soup becomes gluey or too thick, thin it with water rather than more stock to avoid it becoming too salty.
• Toppings: Crispy chorizo bits or toasted pecans make incredible garnishes for this specific flavor profile.

What To Serve With Sweet Potato Soup

• Cornbread: The sweetness of corn pairs beautifully with the tubers.
• Feta Cheese: Crumbled feta on top adds a salty kick that cuts the sugar.
• Crusty Sourdough: Essential for dipping.
• Avocado Toast: Serve alongside a slice for a hearty, healthy lunch.

How To Store Sweet Potato Soup

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Warm on the stove. You will likely need to add a splash of water as sweet potato soup thickens significantly when cold.
• Freeze: Freezes perfectly for up to 3 months.

Mary Berry Sweet Potato Soup Nutrition Facts

• Calories: 180 kcal
• Fat: 7g
• Carbohydrates: 28g
• Fiber: 6g
• Vitamin A: 400% DV

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Broccoli and Stilton Soup Recipe
• Mary Berry Celeriac Soup Recipe
• Mary Berry Roasted Butternut Squash Soup Recipe

Mary Berry Sweet Potato Soup Recipe

Author: Chloe Saidani Cooking Method:Roast Cuisine:British Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time:6 hours 40 minutesTotal time: 55 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:180 kcal Best Season:Available

Description

A vibrant, velvety roasted vegetable soup featuring sweet potatoes and red peppers with a hint of smoked paprika.

Ingredients

• 1 kg sweet potatoes, cubed
• 2 red peppers, quartered
• 1 onion, wedges
• 3 garlic cloves
• 1.2 L stock
• 1 tsp smoked paprika

Instructions

1. Roast veggies and garlic at 200°C for 40 mins.
2. Squeeze garlic from skins.
3. Blend veggies with half the stock.
4. Simmer with remaining stock and paprika.
5. Season well.
6. Serve with sour cream.

Notes

• Roasting is essential for flavor depth.
• Sweet potatoes thicken the soup naturally.
• Smoked paprika balances the sweetness.
• Great for freezing in batches.

Keywords:Mary Berry Sweet Potato Soup Recipe