Carrot, Sweet Potato and Ginger Soup

Carrot, Sweet Potato and Ginger soup served in a white bowl and crusty bread
  • 4 servings
  • 55 minutes to prepare
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  • 500g carrots, peeled and chopped
  • 2 medium onions, chopped
  • 3 garlic cloves, crushed
  • 300g sweet potato, peeled and chopped
  • ¼tsp ground cumin
  • 1 piece of fresh ginger, peeled and thinly sliced
  • 900ml hot vegetable stock, made from concentrate
  • 2tbsp fresh thyme, chopped
  • Salt and milled pepper to taste


  1. Heat the olive oil in a large saucepan and gently fry the onions until soft but not browned.
  2. Then add the garlic, cumin and ginger then cook for further 30 seconds.
  3. Next add the carrots, sweet potato and vegetable stock. Bring to a steady simmer and cook until the carrots are tender and blend until smooth.
  4. Stir in the fresh thyme, season with salt and milled pepper and serve.