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Mary Berry Sweet Potato Soup Recipe
Saim Thour

Mary Berry Sweet Potato Soup Recipe

Make Mary Berry Sweet Potato Soup with roasted sweet potatoes, carrots, ginger, and warming spices. A creamy British soup recipe perfect for autumn and winter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Bowls
Course: Soup
Cuisine: british
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg sweet potatoes peeled and cubed
  • 450 g carrots sliced
  • 2 red peppers deseeded and quartered
  • 1 large onion cut into wedges
  • 3 garlic cloves
  • 2 cm fresh ginger grated
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 litre vegetable stock
  • 1 tbsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp double cream optional
  • Toasted pumpkin seeds for garnish
  • Chopped chives for garnish

Equipment

  • Large Roasting Tray
  • Large Saucepan
  • Hand Blender
  • Sharp Knife
  • Vegetable Peeler
  • Chopping Board
  • Wooden Spoon
  • Ladle

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Place the sweet potatoes, carrots, red peppers, onion, and garlic on a baking tray.
  3. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and black pepper.
  4. Toss everything well to coat.
  5. Roast for 30 minutes, turning halfway through, until the vegetables are tender and lightly caramelised.
  6. Transfer the roasted vegetables to a large saucepan.
  7. Add the grated ginger and vegetable stock.
  8. Bring to a gentle boil, then simmer for 5 minutes.
  9. Remove from the heat and allow to cool slightly.
  10. Blend until completely smooth using a hand blender.
  11. Stir in the lemon juice and adjust the seasoning.
  12. Add the double cream if using.
  13. Reheat gently without boiling.
  14. Serve hot, topped with toasted pumpkin seeds and chopped chives.

Notes

Roasting the vegetables creates a deeper, sweeter flavour than boiling.
Leave the sweet potato skins on for extra fibre if using a high-powered blender.
Add extra stock if the soup becomes too thick.
Do not boil after adding cream.
Freeze without cream for the best texture when reheating.