Sweet Potato & Carrot Soup

Jacqui Farbrace
A sweet delicious bowl of Sweet Potato & Carrot Soup
Prep Time 10 minutes
Cook Time 15 minutes
Course Lunch, Main Course, Soup
Cuisine English
Servings 2 Servings


  • 2 Medium Sweet potatoes about fist size
  • 4 Carrots
  • 1 ltr Vegetable stock
  • 2 tsp Ground cumin
  • 2 tsp Turmeric
  • splash Olive oil
  • Salt & Pepper
  • Single Cream or Creme Fraiche Optional


  • Chop the sweet potato and carrots into small pieces
  • Make up about a litre of hot vegetable stock
  • Heat about a tblspn of olive oil in a large pan
  • Add the sweet potato and carrot and coat in the oil. Fry for a couple of minutes
  • Slowly add the stock. Bring to the boil then turn the heat down to a simmer. Simmer for about 15 minutes or until the vegetables are soft.
  • Add salt and pepper to taste.
  • Use a hand blender or food blender to puree the soup down. You can leave it a bit lumpy it you like a bit of texture. Add a little more hot water if the mixture is too thick.
  • Serve into warm bowls.
  • Add a swirl of cream


Serve with crusty bread, toasted bread or some crunchy croutons.
You could add some grated cheese too for extra flavour.
A small portion is ideal as a starter or a large portion as a main meal.
Keyword Carrots, Cream, Cumin, Soup, Spicy, Sweet Potato