Sweet Potato Soup
ala Alicia

Sweet potato soup ala Alicia is a delicious blend of sweet potatoes, apple, carrots and a few other healthy and tasty ingredients. Sweet potatoes are apparently amongst my 

niece Alicia's favorite foods and that inspired me to dedicate this recipe to her. Sweet potatoes originated thousands of years ago in Central America and were imported to Europe by Christopher Columbus and from there introduced to Asia and Africa.

Preparation time: 20 minutes 
Cooking time: at least 40 minutes
Resting time: 0 minutes
Total time needed: at least 60 minutes
Grade of Difficulty: easy

Sweet Potato Soup ala Alicia

  • 1.25 kg / 2.75 lbs of orange sweet potato (optional - I prefer the orange ones but use red or white sweet potato if you can't get orange variety)
  • 2 tbs.of unsalted butter
  • 2 tbs. of extra virgin olive oil 
  • 500 gram / 1.1 lbs of carrots, peeled and diced
  • 5 small onions, chopped fine, (optional - use 1 large or 2 medium onions instead)
  • 4 cups of chicken stock
  • 4 cups of water
  • 1 crisp sweet and sour apple, Pink Crips or Granny Smith for example, washed and diced, (optional - you can peel the apple but I never do as we don't want to loose the goodness of the skin
  • 3 cloves of garlic, chopped fine
  • 2 tbs. of honey (optional - use maple syrup instead)
  • 1 tbs. of madras curry powder (optional - use another hot curry powder instead)
  • 1 tsp. plain paprika powder
  • 1 tsp. turmeric powder
  • 1.5 tsp. salt, or to taste
  • Freshly ground black pepper to taste
  • 1 tbs. of full cream yoghurt for serving the soup in the bowl. Adding the yoghurt mellows the taste of the otherwise spicy soup down. (optional)


  • Place a large pot on the stove and turn the hot plate on to medium heat
  • Add olive oil and butter and wait till the butter has melted
  • Add onions, cover with lid and braise them for 5 minutes
  • Add garlic, stir onions and garlic, cover with lid and braise for another 5 minutes or till onions become translucient and soft
  • Add the curry powder, mix with onions and garlic and braise for another minute
  • Now add sweet potatoes, carrots, water, chicken stock and salt, cover with lid and wait for the soup to begin to boil
  • Reduce the heat to low and let the soup simmer gently for 20 minutes 
  • Add apples and honey, cover with lid and simmer the soup for another 5  minutes
  • Use a stick blender to blend the soup or alternatively take the soup of the heat and let it cool down for 5 to 10 minutes before you blend it in batches in a food processor to a smooth thickish soup, (optional use a potato masher to mash the soup ingredients into a smooth soup)
  • Heat soup up again in the pot and add paprika powder, turmeric and black pepper, stir soup and once it's hot let it gently simmer for another 5 minutes
  • Ladle the Sweet potato soup ala Alicia into bowls and garnish with a little black pepper, curry powder and yoghurt

Serve hot with buttered slices of fresh bread

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