Sweet Potato Curry Chorizo Soup with Chorizo and Fontina Grilled Cheese

A lot of the recipes I post on this site are my creations. I usually read through cookbooks and recipes, get inspired to make something and then tweak something to make it my own. Sometimes, I don’t tweak and just make the recipe as is because its perfect. Besides, I sometimes enjoy cooking from cookbooks, there is a lot to learn in a lot of them. In this case, I cannot take credit for this soup, I made it from Jamie Oliver’s Food Revolution cookbook. I will, however,  take credit for the chorizo and fontina grilled cheese. Regardless, both are absolutely delicious. I wasn’t a huge curry fan until I tried this recipe, but when I saw there was chorizo involved, I had to try it. Besides being delicious, it is so easy to make, it’s ridiculous. All you do is chop everything up and throw it in a big pot with some curry powder and stock, cook it for a bit, then blend…that’s it. If you are looking to try a new soup recipe, this is surely the one. And the grilled cheese…fughettaboutit. It’s a perfect combination, takes about 40 minutes total to whip up and a worthy meal any day.

Soup Ingredients:

3-4 Chorizo sausage, sliced

3-4 Sweet potatoes, cubed (Butternut Squash would be a good substitute if you’re into that sort of thing)

2 Medium onions, chopped

2 Celery stalks, chopped

2 Carrots, chopped

3 Garlic cloves, chopped

5-6 Cups of vegetable stock (Kitchen Basics)

A handful of flat leaf parsley, chopped

A heaping tablespoon of Madras curry powder

1 Red finger chili, minced

Olive Oil

Salt & Pepper


The steps are dead simple. It’s so easy, a caveman could do it. Vegetables need to be chopped, but they don’t need to be perfect, everything will eventually be blended to finish the soup. First chop the celery.

Next, slice each carrot in half, then slice little half moons.

Chop up the onion by first cutting off the top, leaving the root end attached, then slice the onion in half. With each half, make slices vertical slices all the way across the onion and chop it up.

With the garlic, you could just roughly chop it up no problem, I just sliced them in half and sliced it like this to practice my knife skills.

Depending on the size of your sweet potatoes, cut them in half, or if its really big, in thirds lengthwise. Then cut each half lengthwise, then cube it up.

Roughly chop the parsley.

Slice the chorizo into coins, little chorizo coins, mmm.

Throw everything in a bowl after its chopped and put aside while you get a pot and the stock hot.

In a smaller pot, bring the vegetable stock up to a boil and let it simmer while the vegetables cook.

In a larger pot or dutch oven, melt some butter in olive oil over medium high heat and add your bowl of ingredients.

Add the Madras curry powder and stir to combine.

Place a lid on the pot but keep it ajar for about 10 minutes, stirring occasionally, until the vegetables start to get soft. Check by trying to crush a carrot. If it just starts to get really soft, you’re good to add the hot stock to the vegetables. It should cover the vegetables by roughly an inch. Cook that for another 10 minutes or so, until the sweet potatoes are cooked.

When you can crush the sweet potatoes with a pair of tongs, the soup is done. Taste it, if it needs any salt, add a bit. Then take your trusty, ultra useful hand blender, blend the soup until its a nice deep orange color and smooth consistency it’s done. Taste it again one more time for seasoning. Then finely chop the chili, you don’t want to chomp on a big piece. Just run you knife through it a lot of times till there are no big pieces. To serve it, ladle the soup into a bowl, sprinkle some of the chili on top (on second thought, put a spoon full of marscapone or creme fraiche on the top, then sprinkle some chili in, that is the move right there), then drizzle a little pattern of olive oil on top so it looks cool. You should really just keep the soup in the pot while you get your grilled cheese cooked and when its almost finished, then plate the soup so is stays hot, you know what I’m sayin?


About 1 Chorizo link per sandwhich

A few cups of grated Fontina cheese, you could also use a sharp white cheddar.

Really any kind of good bread, I had ciabatta so that’s what I used.



Do the chorizo coins again. Grate that cheese.

If your bread isn’t sliced conveniently like this here ciabatta, you’re going to have to slice it.

In the non-stick pan you are going to cook the grilled cheese in and cook the chorizo until it gets some color but not burnt. Remove the chorizo from the non stick pan, then turn the flame off and let the pan just sit there until you’re ready to make the grilled cheese. In the meantime, assemble you’re sandwich by spreading about a half a cup to a cup of the cheese and then cover it all up with the chorizo coins.

Close up the sandwich and spread softened butter all over both sides, then add a little more butter to the pan, turn the flame back on medium and add the sandwich. If you’re using ciabatta, then you might want to put some sort of weight on top, though you don’t have to, I think it might do something so I just do it. Then flip it when it’s nice and brown but not burnt and cook it to the same color on the other side but it will cook in half the time. If the cheese isn’t melted and you think its getting a little burnt, just keep flipping it until its fully melted. Then slice it it half and serve it with your hot soup.

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