Sweet potato, chilli & lime soup with tortilla crisps

Along with the soup as a starter, a great lunch would be the blue-eye fillets - or any other seafood, even chicken - served with avocado, shredded cabbage and fresh tortillas.


  • 1 tbsp vegetable oil
  • 3 ancho chillies, soaked and chopped
  • 1 brown onion, diced
  • 1 clove garlic, finely chopped
  • 2 tsp sea salt
  • Freshly ground black pepper, to taste
  • 500g peeled sweet potatoes, cut into 2cm cubes
  • 1 litre chicken stock, approximately
  • 20ml lime juice
  • 100g fresh corn tortillas
  • Vegetable oil, for deep frying
  • Sour cream, to serve
  • Coriander sprigs, to serve


Heat oil in a large saucepan, add chillies, onion, garlic, salt and pepper and cook over low heat for about 10 minutes, until onion is soft.

Add sweet potatoes and stock, bring to a simmer and cook uncovered for about 20 minutes, until sweet potato is soft.

Process the mixture in a food processor, or with a hand blender, until smooth.

Stir in lime juice, check seasoning and adjust as necessary.

Cut tortillas into strips about 4cm long and 1cm wide. Deep fry in batches in hot vegetable oil until golden and crisp. Drain on absorbent paper.

Serve the soup with a spoonful of sour cream and garnished with coriander and tortilla crisps.

NOTES: Want something to drink?
What this dish needs is a vibrant wine made from the Alvarinho grape, which grows in Spain and Portugal. Try the 2013 Dona Paterna, a Portugese vinho verde. Aromas of lime, bay leaf and stone fruit and a crisp acidity chimes well with the ancho spice.

First published in the Good Weekend.