Spiced Carrot and Sweet Potato Soup
This warm and comforting carrot and sweet potato soup is packed with sweet root vegetables, fresh ginger, and cozy spices. Rich in fiber and vitamins, it makes a nutrient-dense and delicious meal for chilly days. Top with a swirl of creamy yogurt, fresh herbs, and olive oil for a wholesome bowl.
- 2 tbsp butter or olive oil plus extra olive oil to serve
- 1 medium onion diced small
- 2 ribs celery diced small
- 400 g carrots diced small
- 450 g sweet potatoes cubed
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 tsp cumin seeds plus extra to serve
- ½ tsp ground coriander
- ½ tsp paprika or chili powder
- 1 pinch ground nutmeg or cardamom or a pinch of both
- 1 tbsp fresh thyme leaves
- 1 liter vegetable stock
- salt and black pepper to taste
- yogurt for serving
Heat the butter or olive oil in a large soup pot over medium heat.
Add the diced onion, celery, carrots, and sweet potatoes. Sauté for 8 to 10 minutes until the vegetables start to soften.
Stir in the minced garlic, grated ginger, cumin seeds, ground coriander, paprika, nutmeg, cardamom, and fresh thyme leaves. Cook for 1 to 2 minutes until fragrant.
Pour in the vegetable stock and bring the mixture to a simmer. Reduce the heat, cover, and let gently simmer for 15 to 20 minutes, or until the carrots and sweet potatoes are fork-tender.
Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Season with salt and black pepper to taste.
Ladle into bowls and serve with a swirl of yogurt, extra cumin seeds, and a drizzle of olive oil.
- To store leftovers, keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For extra spice, use chili powder instead of paprika or top with chili flakes before serving.