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Mary Berry Sweet Potato Soup Recipe

Mary Berry Sweet Potato Soup
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Mary Berry’s Sweet Potato Soup is a creamy blended vegetable soup made with sweet potatoes, onions, and a hint of spice, often finished with cream or coconut milk for a luxurious texture. It’s rich in flavour yet naturally healthy, making it a family favourite during the colder months.

Ingredients

  • Olive oil or butter – 1 tbsp

  • Onion – 1 large, chopped

  • Garlic – 1 clove, crushed

  • Sweet potatoes – 600g, peeled and cubed

  • Carrot – 1 medium, chopped (optional, for depth)

  • Vegetable or chicken stock – 1 litre

  • Ground cumin – 1 tsp (optional, for warmth)

  • Cream or coconut milk – 100ml

  • Salt and pepper – to taste

  • Fresh parsley or coriander – to garnish

Instructions

Step 1: Sauté onions and garlic

Heat olive oil or butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic and cook for another minute.

Step 2: Add vegetables and spices

Stir in the sweet potatoes (and carrots if using), then sprinkle in the ground cumin. Stir well to coat the vegetables with the spices and onion mixture.

Step 3: Add stock and simmer

Pour in the stock, bring to a gentle boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until the vegetables are tender when pierced with a fork.

Step 4: Blend until smooth

Remove from heat and use a hand blender or transfer to a jug blender. Blend until completely smooth and velvety. Add a little extra stock if it’s too thick.

Step 5: Add cream and season

Return to the pan, stir in cream or coconut milk, and season with salt and pepper. Warm gently without boiling.

Step 6: Serve hot

Ladle into bowls, garnish with fresh herbs or a swirl of cream, and serve with crusty bread or warm rolls.

Find it online: https://maryberrycooks.co.uk/mary-berry-sweet-potato-soup/