On a blustery autumn day, a biting winter’s morning or showery spring afternoon nothing quite picks up you up like a steaming bowl of heart warming soup.

Some years back I was making a relatively short journey by train to visit my brother. What should have taken thirty minutes turned into a two hour nightmare of changes, delays and detours. Finally I arrived glum faced with nothing in my belly but an overpriced, microwaved burger from Doncaster station cafe. My sister in law heated me a bowl of homemade vegetable soup and I’ve never opened a tin of the stuff since. The recipe I’m about to share isn’t the one she made me, if she’d served me this I would have cried with joy! It’s from my own kitchen experiments and so simple I return to it time and again.

Carrot and Sweet Potato Soup:

1 onion

2 cloves garlic

1tsp ground coriander

1lb carrots

1 large sweet potato

1pint chicken or vegetable stock

salt and pepper

1) Heat a couple of tablespoons of oil in a deep pan (I use a stock pot but any heavy based pan will do). Peel and chop the onion and squish the garlic cloves under the side of your knife. Add to the pan and gently fry over a medium low heat, stirring occasionally.

2) Peel and chop the sweet potato and carrots into similar sized chunks.

3) When the onion becomes translucent add the ground coriander and stir. Cook out the spice until the onion becomes a light golden brown. Add the sweet potato, stir and cover. Let the onion and potato sweat for 5-10mins, stirring occasionally. This gives the finished soup a wonderful nutty taste. Add the carrots and cover once more, sweating for another few minutes.

4) Add the chicken/ vegetable stock, a little seasoning and top up with hot water, so that the water line is an inch or so above the vegetables. I have no qualms about using stock cubes (I know some chefs can get a little sniffy about them), but whenever I roast a chicken I do make a chicken stock for the freezer and recommend you do too.

5) Leave the soup bubbling gently for around 20mins, or until the vegetables are easily sliced with the side of a wooden spoon. Leave to cool a little and pour in to a blender. Whiz until smooth. Return to the pan and season to taste.

This can be eaten straight away but I like to leave it for a couple of hours then reheat, it seems to give the flavours a chance to mingle and deepen. So while that’s happening, grab your winter woollies, take a stroll in the brisk air and be sure to grab some crusty bread on the way home.


  1. Creamy Carrot and Sweet Potato Soup – Our Best Sweet Potato …
  2. Is Turmeric Good For You
  3. Curried Carrot, Sweet Potato, and Ginger Soup – Health.com

Image Credit

comment closed