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Spiced Sweet Potato and Carrot Soup

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Brighten cool evenings with this gentle, spiced sweet potato and carrot soup that combines natural sweetness with warming spices.

Ingredients

Scale
  • 1 lb (450 g) sweet potatoes, peeled and chopped
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon (optional)
  • 4 cups vegetable stock
  • Salt and pepper to taste
  • 2–3 tbsp tahini or coconut milk (optional)
  • Fresh lemon juice for finishing
  • Chopped parsley for finishing

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, 5–7 minutes.
  2. Add garlic, cumin, coriander, and cinnamon. Cook 30 seconds until fragrant.
  3. Add chopped sweet potatoes and carrots. Stir to coat in spices.
  4. Pour in vegetable stock. Bring to a boil, then reduce heat and simmer until veg are tender, about 20 minutes.
  5. Use an immersion blender or transfer in batches to a blender. Puree until smooth.
  6. Stir in tahini or coconut milk if using. Season with salt, pepper, and a squeeze of lemon.
  7. Serve hot with chopped parsley and a drizzle of olive oil or yogurt alternative.

Notes

Soup can be stored in airtight containers in the fridge for up to 4 days, or frozen in portions for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/spiced-sweet-potato-and-carrot-soup/

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