This spicy sweet potato soup will keep you warm as the seasons change.

prep time 20 mins total time 25 mins serves 2


  • 1 carrot

  • 2 medium-large sweet potatoes (approx 500-600g)

  • 1 onion

  • 2 garlic cloves

  • Thumb of ginger

  • 1/2 tsp chilli 

  • 1 tsp cumin

  • 1/2 tsp turmeric 

  • 1/2 tsp cinnamon

  • Pinch of nutmeg

  • 1l veg stock

  • Salt and pepper

  • Coriander

  • Juice of a lemon

  • Coconut yoghurt (optional)





  1. Chop the carrot and sweet potato into bite-sized chunks.

  2. Peel, chop and thinly slice the onion, garlic and ginger. Add to a pan over medium heat with a dash of oil. Fry until softened.

  3. Add the spices, along with a splash of water if needed, and fry for 1-2 mins.

  4. Stir in the sweet potato and carrots, coating in the spices.

  5. Pour in the vegetable stock, bring to a boil, then reduce to simmer.

  6. Cook for 10-15 minutes, until the sweet potato is soft.

  7. Season with salt and pepper, the juice of a lemon and remove from the heat.

  8. Blend the soup until smooth and creamy. Top with some coriander, some coconut yoghurt and black pepper.


  • You can substitute the sweet potato in this recipe for butternut squash or pumpkin if you like.

  • You may notice I don’t use celery in my soup/stew recipes, simply because I don’t like it very much, and always end up with a few sprigs of celery in my fridge with no use. Add it in if you enjoy it!

  • The coconut yoghurt is totally optional but gives that nice creamy swirl on top of your soup. Plus the coconut flavour really compliment the soup!