Sweet Potato and Carrot Soup

 In Recipes

Recipe from Shuna Herscovitz 

A brilliant, fresh orange beauty soup. Full of flavour, spices and nutrition. 

Peel and roughly chop:

  • 3 large carrots
  • 1 very large sweet potato
  • Remove the skin and roughly chop 4 ripe tomatoes

Heat in a saucepan:

  • 2 Tbsp butter or oil


  • Quarter tsp hingh
  • Quarter tsp nutmeg
  • 2 fronds curry leaf (20-30 leaves)
  • 1 generous Tbsp grated ginger root
  • 1 tsp paprika
  • Half tsp cayenne (less if you don’t like it too hot)

Don’t let the spices burn.  

Quickly add:

  • All the chopped vegetables
  • 1 very heaped tsp demerara sugar (brown cooking sugar/coconut sugar) 
  • 1 tsp salt (good quality rock salt) 
  • 1 Tbsp tomato puree
  • Mix everything together well, place the lid on the pan and allow the vegetable to simmer for about 10 minutes.

Add and bring to the boil:

  • 6-8 cups water or vegetable stock (depending on how thick you’d like the soup)
  • Turn the heat down and let the vegetables cook until tender.
  • Remove the curry leaves.  
  • Blend the soup until smooth and serve garnished with fresh coriander. 
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