Creamy Spiced Sweet Potato and Carrot Soup

Name: Creamy Spiced Sweet Potato and Carrot Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 kg sweet potatoes, peeled and roughly chopped; 1.5 litres vegetable stock; 2 onions, roughly chopped; 2 carrots, roughly chopped; 1 tbsp sunflower oil; 4 tbsp double cream; 1 clove garlic cloves; 1 tsp cumin seeds; 1 tsp ground coriander; 1 loaf crusty bread to serve

A comforting and velvety soup that perfectly balances the natural sweetness of root vegetables with aromatic cumin and coriander. This easy one-pot meal is finished with a touch of cream for a luxurious, silk-smooth texture.

Servings8 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

sweet potatoes, peeled and roughly chopped
1 kg
vegetable stock
1.5 litres
onions, roughly chopped
2
carrots, roughly chopped
2
sunflower oil
1 tbsp
double cream
4 tbsp
garlic cloves
1 clove
cumin seeds
1 tsp
ground coriander
1 tsp
crusty bread to serve
1 loaf

Step-by-Step Instructions

Heat the sunflower oil in a large saucepan over medium-low heat. Add the chopped onions along with a pinch of salt and sauté for 10–12 minutes until softened and translucent, but not browned.

Stir in the cumin seeds, ground coriander, and crushed garlic. Fry for about 1 minute until fragrant, then add the chopped carrots and cook for a few minutes until they begin to soften.

Add the sweet potatoes to the pan and stir well to coat with the spices. Cook for another 2–3 minutes.

Pour in the vegetable stock and bring the mixture to a simmer. Cover and cook for 20–25 minutes until the sweet potatoes and carrots are completely tender.

Using a hand blender, blitz the soup until completely smooth. Alternatively, transfer to a jug blender in batches. Stir in the double cream, season to taste with salt and pepper, and serve hot with crusty bread.

Chef's Tips

For a vegan-friendly version, replace the double cream with full-fat coconut milk or a plant-based cream alternative. If you prefer a bit of heat, garnish with a pinch of red chili flakes or a swirl of sriracha before serving.