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Mary Berry Sweet Potato Soup Recipe

Mary Berry Sweet Potato Soup Recipe

Mary Berry's sweet potato soup is velvety smooth, naturally sweet, and warmly spiced with ginger and cumin.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 Portions
Course: Soup
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Roasted Sweet Potato:
  • 1.2 kg sweet potatoes peeled and chunked
  • 3 tbsp olive oil
  • 1 tsp each ground cumin ground coriander
  • ½ tsp smoked paprika
  • Salt and pepper
  • Soup Base:
  • 40 g unsalted butter
  • 1 large onion roughly chopped
  • 3 garlic cloves crushed
  • 3 cm fresh ginger finely grated
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 litre vegetable or chicken stock
  • 150 ml double cream or coconut cream
  • Juice of ½ lime or lemon
  • Salt and pepper
  • To Serve:
  • Cream or crème fraîche
  • Toasted seeds
  • Fresh coriander
  • Smoked paprika
  • Warm naan or crusty bread

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Toss sweet potato chunks in spiced oil. Roast 30–35 minutes until tender and caramelising.
  2. Cook onion in butter 8–10 minutes until soft. Add garlic and ginger — 1 minute. Add spices — 1–2 minutes until fragrant.
  3. Add roasted sweet potato and stock. Simmer 5 minutes.
  4. Blend until completely smooth.
  5. Stir in cream and lime juice. Warm through — do not boil. Season generously.
  6. Ladle into warm bowls. Swirl cream, scatter seeds, coriander, and paprika. Serve with bread.

Notes

Always roast the sweet potato first — boiling gives a flat, watery result.
Coconut cream instead of double cream is an excellent and highly recommended variation.
Fresh ginger — not dried — is essential for the right warmth.
Add lime or lemon juice at the end — essential to balance the sweetness.
Freeze before adding cream for up to 3 months.
The soup thickens significantly on cooling — add stock when reheating.
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