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Spiced sweet potato soup recipe

Spiced sweet potato soup recipe

16 ratings

This sweet potato soup is subtly spiced with ginger and ground cumin making it ideal for all the family. Serve it topped with crispy chickpeas and spring onion. See method

  • Serves 4
  • Takes 45 mins
  • 473 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 3 tbsp olive oil​
  • 1 large or 2 small red onions, chopped
  • 1 carrot, scrubbed and chopped
  • 15g ginger, finely grated
  • 2 garlic cloves, crushed
  • 2½ tsp ground cumin
  • 500g sweet potatoes, peeled and cut into 1cm pieces
  • 1 vegetable stock pot, made up to 650ml
  • 1 orange, juiced
  • 400g chickpeas, drained and patted dry
  • 1 tsp fennel seeds
  • 2 spring onions, sliced
  • ½ crusty cob, sliced
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 11%
  • Sugars

    16g 17%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 67.5g Protein 12g Fibre 11.8g


  1. Heat 1 tbsp oil in a large, lidded saucepan over a medium heat and fry the onions and carrot for 5 mins. Add the ginger, garlic and 2 tsp cumin; fry for another 2 mins or until softened and lightly golden. Stir in the sweet potatoes and cook for 2-3 mins until coated in the spiced oil and starting to soften.
  2. Add the stock and orange juice; season to taste. Bring to the boil, then simmer, covered, for 15-20 mins until the sweet potato is very soft. Blitz with a stick blender until smooth.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and add the chickpeas, remaining cumin and the fennel seeds; stir until coated. Fry for 6-8 mins until crisp.
  4. Divide the soup between warmed bowls and scatter over the crispy chickpeas along with a drizzle of the spiced oil. Scatter with the spring onions and then serve with the crusty bread.

Tip: Make it in a slow-cooker: cook on low for 2½-3 hrs until the sweet potato is very tender.

See more Family favourites

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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