Sweet Potato Soup

Gluten Free


Sugar free

Nut Free

Low calorie

If your sitting there thinking " I'm not really a soup person" then this is the soup for you. I wasn't a soup kinda' gal until i tried this soup but the flavours and thickness are just on point! Its sweet, spicy and definitely very hearty, soup may come across as a light meal but this one is definitely very filling. Its vegan, natural, clean and did i mention how tasty it is? It warms you up during the winter but the spicy smoky tastes really longs for summer evenings too. I think this soup would actually compliment a BBQ situation really well. 
This recipe is so quick and simple its perfect for week day evenings after work, you could also batch make it and freeze for convenience. Peel and cube up your veg, you don't have to be neat or particularly consistent, its all getting blended anyway you just want to make sure its small enough to cook well. In this recipe I had to use powdered ginger as I could not get any fresh, we've had a real bad veg shortage here since the new year and 2 months later its only just starting to recover! If you have access to fresh ginger I recommend you opt for this over dried. 


Pop your onion, garlic and ginger in a pan to sauté for 3-4 minutes. Meanwhile, make up 1 litre of stock, if your make up your own then you get extra healthy points but if not store bought is fine, just remember to check the ingredients for the least processed option if your trying to eat clean. When your onion has reduced down you can add the potato, carrots and stock and some chilli flakes, the amount of chilli flakes I used was half a teaspoon and I wouldn't have wanted it any spicier. This recipe makes 2 large bowls of soup so you can use that as your gauge. Heat on a medium heat for around 30 minutes uncovered, we want the liquid to reduce down slightly, but not excessively. Its easy to add more water if your soup is too thick but not as easy to thicken your soup once it has too much water. If in doubt about the water quantity go with your gut and let it reduce a bit longer. 

vegetables cooking
vegetables cooking
vegetables cooking

After half an hour you can either transfer your soup to a blender or you can use an immersion blender like I did. A food processor style blender is much quicker but an immersion blender creates less washing up, hence why I used it. Blend your soup until smooth and pour or ladle into bowls. Garnish with some pumpkin seeds or sour cream and enjoy!

sweet potato soup


315kcal per serving.
♥ 500g Sweet potatoes
♥ 300g Carrots
♥ 1 medium red onion
♥ 2-3 crushed cloves of garlic
♥ 1/4 teaspoon of chilli flakes (optional)
♥ 2 teaspoons of ginger
♥ 1 litre of vegetable stock.

1. Peel and chop up the veg into chunks, crush your garlic, slice your onion.
2. Put your Onion, Garlic and ginger in a large sauce pan or cooking pot to sauté for 3-4 minutes, whilst doing this prepare your stock.
3. Add all ingredients to the pot and cook on a medium heat for around half an hour.
4. Remove from the heat and either blend with an immersion blender or transfer to a food processor.
5. Pour or ladle your soup into bowls and garnish with pumpkin seeds or sour cream. Why not try some of my gorgeous Rosemary Bread with your soup?

sweet potato soup