Following on from the honey roasted carrots I posted earlier in the week, here’s a recipe in which they work wonderfully. This soup is made with carrots, ginger and sweet potato and brings me so much comfort on a cold day.
The last week or so winter has been getting to me. All I want to do is eat soup and get warm and cosy. I was so happy on my yoga teacher training course, on top of being completely immersed in yoga I was able to enjoy a warm heated studio all day. It was bliss. Now I’m back in the office and most days I sit there with a fleece, scarf and fingerless gloves on!
That said, compared to the Polar Vortex in the USA, London isn’t really that cold. I hope all of you suffering from cold weather are keeping warm and eating lots of soup to make you happy!
Mostly, I like my soup to be thick, packed with vegetables and loaded with flavour. For that this soup is a real winner and absolutely delicious. It’s made with honey roasted carrots and sweet potatoes seasoned with paprika and cayenne pepper. The vegetables are blended with a beautiful vegetable stock that includes lots of ginger and other yummy spices. This soup is so creamy, it’s hard to believe there isn’t a drop of cream or milk in it.
If you’re looking for a soup that’s incredibly comforting and delicious, I promise you’ll love this!
On that note, I’m off to make to make some more 
- 8 carrots
- 1.5 tablespoon coconut oil (or oil of your choice)
- 2 tablespoons honey
- 2 small sweet potatoes, peeled and chopped
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (leave out if you don't like your food spicy)
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 6 cups vegetable stock
- Preheat oven to 180 degrees or 356 degrees Fahrenheit
- Coat carrots in coconut oil and honey and roast in the oven for 40 minutes
- Coat chopped sweet potato in paprika, cayenne pepper and oil and roast in oven for 30 minutes or until tender
- Fry onion, garlic and ginger in a little oil for around 10 minutes until onion begins to turn translucent
- Add curry powder and cumin to onions and mix well for around one minute
- Add vegetable stock and simmer for 10 minutes
- Allow stock to cool a little
- Add stock and vegetables to a blender a mix well until pureed and smooth. You could also add all the vegetables to the pot with the stock and use an immersion blender to puree
My friend has a very bad swollen, sore throat. I made this soup for dinner, tonight. I have never made carrot soup. It was absolutely delicious. Thank you so much for sharing.
Wonderful, I hope your friend feels better soon. How lovely of you to take her some soup when feeling unwell.
Thank you for this recipe! I had some sweet potato, carrot and ginger soup in a favorite restaurant. It was so good I wanted to try my hand at making my own. I found your recipe, followed the directions exactly and it was delicious– just as good as in the restaurant if not better! Thank you!
Wonderful! So lovely to hear you enjoyed it.
this looks so good! I have a question though. Do you add the sweet potatoes to the carrots ? Or are they separate?
Do you mean when they are baking?
Super yummy!! One of my daughters kept stealing the cooked yams ( I used yams, not sweet potatoes) before I had a chance to blend them with other ingredients so I am roasting her some more with same seasoning to eat by themselves. I followed recipe except for adding a can of coconut milk. I will definitely be making this more throughout fall and winter. Thanks for sharing!!