Sweet potato and carrot soup

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)


Sweet potato and carrot soup.

Winter warming soup.

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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