Sweet Potato-Garlic Soup With Chile Oil Recipe (2024)

LOVE THIS SOUP! Added a touch more cumin, a nub of ginger, and 1 tsp ground coriander to roast the onions & garlic. I also subbed out veg stock for chicken stock and cut the top of the garlic off so I could get the garlic out once it was roasted. Didn’t make the chili oil because I had some of my favorite in the pantry, but totally adds to the depth of the dish. Definitely making this again!! So easy!

2 words:Stick Blender

I just threw cloves of peeled garlic on the pan with the sweet potatoes and the onions, and used a sprinkle of ground cumin to sub for cumin seeds. Used chicken stock and threw in a splash of white wine vinegar at the end. Delicious, hearty, autumn-y.

Found this to be a bit dull for the amount of time required, particularly with the added step of blending it all together. But certainly seems healthy and could be spiced up with ginger and coriander.

Good! Added more turmeric and cumin, a bit of coriander. Needed more stock to avoid the "baby food" like texture that others commented about. The chili oil makes this dish.

I really suggest making the chili oil in this recipe rather than using one you just have on hand. The Sichuan peppercorns lens this oil a much more interesting and delicious oil than the store bought chili oils I’ve had.

Add a generous squeeze of lemon and lots of salt to open the flavors after blitzing for like 5 straight minutes. Delicious! I added gochugaru red pepper instead of the Aleppo and it had a beautiful color.

I was surprised that this had 5 stars, I didn’t like this at all, and I generally agree with reviewers on NYT cooking. Maybe it’s because I used a different kind of chili oil? Even so it was really the taste of the soup I disliked.

This was SO good. So many compliments. I added about an inch of ginger, doubled the amount of black pepper and added some white whine vinegar for acid. Also used store bought chili oil as for the amount I use the condiment it’s cheaper to buy than to make. This is a must for any autumn or winter themed meal. Heck I’ll probably make this in the summer too.

Just made this and it is really delicious. I added another cup of vegetable stock to bring it to 4 total, which improved the texture. I also added 2 tsp ginger as others suggested and it did round the flavors out nicely. I used peanut oil for the chili oil base and it is fantastic, reminds me of Thai style chicken satay. The soup is very versatile as well--would be green with some chopped scallions on top, chopped cilantro, or even a coconut/lime cream swirled in.

Just made this and it is really delicious. I added another cup of vegetable stock to bring it to 4 total as well as 2 tsp ginger as others suggested--improved texture and flavor. For the chili oil, I used peanut oil and it turned out fantastic. Next time I would leave the onion in larger pieces when roasting. About half of the diced onion pieces were charred and I didn't want to add them in out of fear that it would affect the flavor.

So if you’re out of chili flakes but you have chili powder – do not substitute unless you want a big kick! Wow that was much stronger :-)

I loved this recipe because I considered it a jumping off point combining this recipe and a couple of others from this site. I added red bell pepper and carrots to the onions. I baked the sweet potatoes whole. For the spices, I also include Chinese 5 spice and za'atar. After I had pureed the potatoes, I added kefir and lemon juice. To the chili oil, I added peanuts. When I served it, I topped it not only with the chili oil, but also with chopped parsley, cilantro, and green onions.

Lotta people out here saying this soup needs more or tastes weird or something - don't listen to them! I was expecting it to be strange because of all those comments but it was just awesome. Follow your heart fellow cooks.

Followed the recipe aside from using two bulbs of garlic instead of one. Would definitely repeat that change. Had to add water to thin it down and it was still a very thick soup. The success of this lies in making the chili oil - the flavor resulting from the Sichuan peppercorns and garlic infused with the chili peppers brings all the other flavors alive without overwhelming them - pour over a generous amount! This is a great, easy to make winter warmer!

This soup was delicious and easily doubled to serve to a group. Based on other previous comments, I added a tbsp of fresh ginger, plus coriander.

Made the recipe with the exception of the cumin. The vegetables took twice as long to cook as I didn't have a pan big enough to lay them flat. To prevent the szechuan peppers from making their way into the end dish, I used a tea strainer and a coffee cup to make the chili oil. It was alright. The whole dish was meh. In the end the szechuan pepper overpowered everything, the soup itself was ok. I honestly wish I just baked the sweet potatoes. Don't bother with this one.

I’ve made this twice precisely as directed and loved it. I had some root vegetables left over from Thanksgiving so made this with parsnips, rutabagas, Japanese sweet potatoes, and carrots. Just as good. The smell of the chili oil sizzling is absolutely heavenly!

Not a big fan of the taste, and the texture of the soup reminded me of baby food. Disappointing.

This recipe is odd. With the Asian nod of sweet potato, ginger, and onion, you're looking for ginger to round out the flavor. The soup is a delivery system for the chile oil. The recipe is incomplete without it. You can also sub in a Sichuan pepper oil from a local Chinese or Asian grocery store or order online.I added ginger pulp to mine rather than powder since the other ingredients were fresh. Definitely balanced out the familiar flavor I was looking for in Asian cuisine.

I added a couple tablespoons of good French butter and used chicken stock because I wanted it to be a little silkier, and amped up the amount of cumin and turmeric. It’s delicious.

Added a squeeze of lime to brighten it up. I also used the chili crisp I had in the fridge, making this an easy weeknight soup. Very tasty.

3.5c chicken broth not veggie stock. Roasted veggies including red bell pepper, broke up garlic. Used 1/2tsp turmeric, 1 tsp oregano, 1.5 tsp cumin, 1/2 tsp cayenne, 1/2 tbsp salt & 1.5 tsp pepper