Carrot and Sweet Potato Soup
Golden, grounding and gloriously good for you — this Carrot + Sweet Potato Soup is autumn comfort in a bowl. PACK'D with naturally sweet root veg, warming spices and a hint of ginger, it’s a velvety blend that soothes the soul and satisfies the senses. Finished with a swirl of yoghurt, a sprinkle of toasted seeds and a drizzle of olive oil, this nourishing bowl shows that feel-good food can be both wholesome and indulgent.
Serves 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 2 tbsp butter or olive oil + more olive oil to serve
- 1 medium onion, diced small
- 2 celery ribs, diced small
- 400g carrots, diced small
- 450g Pack’d sweet potatoes
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds + extra to serve
- ½ tsp ground coriander
- ½ tsp paprika or chilli powder
- Pinch ground nutmeg or cardamom (we like to add both)
- 1 tbsp fresh thyme leaves
- 1 litre veg stock
- Salt and pepper to taste
To Serve
- Swirl of yoghurt (or cream or coconut cream if you prefer)
- 2 tbsp toasted pumpkin seeds
- 1 tbsp fresh coriander, finely chopped
Method
Heat the olive oil or butter in a non-stick soup pan or dutch oven. Add the onion, celery, carrots and sweet potatoes and cook for 4 - 5 minutes until the onions are soft.
Add the garlic, ginger, spices, thyme, salt and pepper and cook for 1 minute until fragrant. Add the stock and bring to a boil then reduce to a simmer and cook covered for 15 minutes or until the sweet potatoes and carrots are soft.
Transfer to a high speed blender or use a stick blender and blitz till smooth. Adjust the seasoning to taste.
Add soup to bowls and top with a swirl of yoghurt, toasted pumpkin seeds, coriander and a good glug of olive oil.
