Mary Berry Sweet Potato Soup​ Recipe

This creamy Mary Berry Sweet Potato Soup is made with fresh sweet potatoes, onions, carrots, celery, and a touch of warming ginger. The result is a smooth, savory, and comforting dish that is perfect as a light lunch or a starter. It is a fantastic choice for a chilly winter day and makes enough to serve 4 to 6 people.

Mary Berry Sweet Potato Soup Ingredients

For the Soup Base:

• 2 tbsp butter or olive oil
• 2 medium onions, chopped
• 1 large garlic clove, crushed
• 1 inch fresh ginger root, peeled and grated

For the Vegetables and Liquid:

• 1.5 lbs (700g) sweet potatoes, peeled and cut into cubes
• 2 medium carrots, peeled and chopped
• 2 celery sticks, sliced
• 4 cups (1 liter) vegetable or chicken stock
• Salt and black pepper, to taste
• 1/2 cup (120ml) milk or crème fraîche (optional, for creaminess)

How To Make Mary Berry Sweet Potato Soup

1. Sauté the aromatics: Melt the butter in a large deep saucepan over medium heat. Add the chopped onions, garlic, and ginger. Cook gently for about 10 minutes until the onions are soft but not browned.
2. Add the vegetables: Add the cubed sweet potatoes, carrots, and celery to the pan. Stir well to coat the vegetables in the butter and onion mixture.
3. Simmer the soup: Pour in the stock and bring the liquid to a boil. Reduce the heat to low, put a lid on the pan, and let it simmer (bubble gently) for 20 to 25 minutes, or until the vegetables are completely soft.
4. Blend until smooth: Remove the pan from the heat. Use an immersion blender (hand blender) to blitz the soup until it is completely smooth. If using a standard blender, let the soup cool slightly before blending.
5. Finish and serve: Stir in the milk or crème fraîche if you want a creamier texture. Season with salt and black pepper to taste. Reheat gently if needed before serving.

Recipe Tips

• Cut Vegetables Evenly: Try to chop your sweet potatoes and carrots into similar-sized pieces. This ensures they all cook at the same speed so you don’t have some hard chunks and some mushy ones.
• Don’t Rush the Onions: Cooking the onions slowly at the start adds a natural sweetness that balances the earthy flavor of the root vegetables.
• Adjust the Thickness: If the soup is too thick after blending, add a splash more stock or water. If it is too thin, simmer it with the lid off for a few minutes to reduce the liquid.
• Be Careful Blending Hot Liquids: If you transfer the soup to a stand blender, do not fill it to the top. Hot steam can build up pressure. Blend in small batches to stay safe.

What To Serve Mary Berry Sweet Potato Soup

This soup is hearty enough to be a meal, but it pairs wonderfully with sides. Serve it with a chunk of crusty sourdough bread or a warm baguette for dipping. For a lighter option, a crisp green salad with a vinaigrette dressing cuts through the creaminess. You can also top the soup with croutons, pumpkin seeds, or a swirl of extra crème fraîche for a restaurant-style presentation.

How To Store Sweet Potato Soup Leftovers

• Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: This soup freezes very well. Pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Mary Berry Sweet Potato Soup Nutrition Facts

Serving Size: 1 bowl (approx. 300g)

• Calories: 185 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 450mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I use butternut squash instead? Yes, butternut squash is a great substitute. It has a similar texture and sweetness, though you may need to peel it carefully as the skin is tougher than sweet potato skin.
• Is this recipe vegan? It is vegan if you use olive oil instead of butter and vegetable stock instead of chicken stock. Also, skip the dairy milk or use a plant-based alternative like coconut milk.
• Can I make this soup in a slow cooker? Yes. Add all ingredients (except the milk) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are soft, then blend and add milk.

Try More Recipes:

• Mary Berry​ Asparagus Soup Recipe
• Mary Berry Roasted Butternut Squash Soup​ Recipe
• Mary Berry Savoury Rice Recipe