Carrot and sweet potato soup

    (11)
    45 min

    This vegan carrot soup is perfect for any time of the year! Sweet potato gives it a rich and creamy texture without the need for cream and extra calories. You can change the flavour by adding different spices such as curry powder or ginger. You can adjust how thick you prefer the soup to be by adding more stock or potatoes.


    3 people made this

    Ingredients
    Serves: 10 

    • 1.3kg carrots, peeled and diced
    • 2 large onions, diced
    • 1 large sweet potato, peeled and diced
    • 2 cloves garlic, chopped
    • 15g freshly minced parsley
    • water to cover
    • 1 litre vegetable stock
    • 170g tomato puree
    • 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste (optional)
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon paprika

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Place carrots, onions, sweet potato, garlic and parsley in a large stock pot; add enough water to cover.
    2. Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable stock, tomato puree, hot sauce, salt, black pepper and paprika into vegetable mixture; bring to the boil. Remove from heat and let cool for 10 minutes.
    3. Blend soup with an immersion blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (7)

    by
    2

    Great soup! Simple yet bold, that is the best way to describe it. It doesn't taste like pureed carrots or even one distinct flavour. I think the sweet potato gives it an edge but it isn't an evident factor. It just has a nice balanced flavour and the Tabasco gives it a familiar afterbite with it's unique taste. I made this in my pressure cooker in about 9 minutes but left the carrots in pretty large pieces. I used a litre of water for a half kilo of carrots and a small sweet potato. The consistency was right on, soupy but not watery. Thank you What's for Dinner Mom for another great recipe.  -  24 Feb 2015  (Review from Allrecipes US | Canada)

    by
    1

    I put my own twist on it, but this is a SUPER tasty recipe! My carrots took a lot longer than half an hour to soften, but that's ok, I had time! My family loved the soup, and that's all that really matters!!!  -  26 Oct 2015  (Review from Allrecipes US | Canada)

    by
    1

    Great flavor, a little bit hotter than my tastes, but great easy option  -  03 May 2014  (Review from Allrecipes US | Canada)

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