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Spiced sweet potato soup recipe

20 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

Ingredients

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
1985kj
473kcal 24%
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

Method

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.
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.
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.
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.