Sweet potato soup

Sweet potato soup

A delicious and wholesome soup to snuggle up with on a cozy night in. 

Photo @Calamaffia


  • 2 tablespoons of olive oil
  • 3 carrots, sliced
  • 1 yellow onion
  • 1 1/2 pound sweet potatoes, peeled and diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely chopped
  • 1/4 teaspoon chilli flakes
  • 1/4 teaspoon paprika
  • 4 cups vegetable stock or more for thinner consistency.


  • Pistachios
  • Sunflower seeds
  • Crumbled fetta
  • Paprika
  • Chilli flakes
  • Cracked black pepper


  • Heat the oil in a large saucepan on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.

  • Add the garlic, ginger, chilli flakes and paprika. Stir for 2-3 minutes or until fragrant.

  • Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.

  • Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.

  • To serve, pour into a bowl and garnish with coconut cream or yoghurt, chopped pistachios, red chilli flakes, cracked black pepper and watercress.

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