Sweet potato velouté

Glynn Purnells velvety sweet potato soup has a kick from jerk seasoning and homemade chilli oil
By Glynn Purnell
Sweet potato velouté
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2-3 tbsp rapeseed oil
  • 400 g sweet potatoes, peeled and chopped
  • 3 red chillies, chopped
  • 3 shallots, chopped
  • 1 tbsp Jamaican jerk seasoning
  • 400 ml coconut milk
  • rapeseed oil
  • crusty bread, to serve


1. Heat a tablespoon of the rapeseed oil in a large pan and fry the shallots, half the chillies and the sweet potatoes for 3-4 minutes, or until softened slightly. Stir in the jerk seasoning and add enough water to cover. Simmer for 5-6 minutes, or until softened.

2. Add the coconut milk to the pan and cook for a further 8-10 minutes, then transfer to a food processor and blend until smooth. Pass through a sieve and keep warm until ready to serve.

3. Meanwhile, in another pan warm the rest of the chillies with the remaining rapeseed oil for 4-5 minutes to infuse the flavours. Strain through a fine sieve and discard the chillies.

4. Serve the soup in big bowls with a drizzle of chilli oil on top and some crusty bread on the side.

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