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Spicy Sweet Potato and Carrot Soup

A warming and flavourful yet simple sweet potato and carrot soup 

Course Soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 2 Sweet Potatoes Peeled and chopped
  • 1 Carrot Peeled and chopped
  • 1 White Onion peeled and chopped
  • 2-3 cloves garlic
  • 1 Whole Red chilli
  • 1.2 litres Vegetable Stock fresh or made from stock cubes
  • 1 Tbsp Olive Oil
  • 1 tsp ground cumin
  • 1 tsp garam masala

Instructions

  1. Heat the oil in a large pan over a medium heat. Fry the chopped onion for 5 mins, add the garlic and fry for a further 5 mins, until for onions have gone soft and transparent. Stir often to prevent the onions catching on the bottom of the pan

  2. Chop the stalk off the chilli, and chop in half. Deseed if you like, but I don’t tend to bother.

  3. Into the pan, add the cubes of sweet potato and carrot, the chilli, the cumin and garam masala, and the stock - there should be enough to generously cover the veg.

  4. Bring to the boil, and simmer it with the lid on for approximately 30 minutes, until the squash is soft.

  5. Once ready, season with the salt and pepper to taste, and blend with a hand blender until completely smooth.

  6. At this point, if the soup is too thin, leave it to simmer over a mid - high heat to thicken to the desired consistency, so add a splash of boiling water if it is too thick.

  7. Serve immediately, and enjoy!