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curried carrot and sweet potato soup

Curried Carrot and Sweet Potato Soup

BY

A slightly spicy soup that is naturally sweetened with carrot juice – perfect for the cooler weather.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Soup

1 kg sweet potatoes, peeled and chopped
5 C (1.25 L) vegetable stock
2 C (500 ml) Rugani Carrot and Ginger Juice
2 fat cloves garlic
1½ tsp (7.5 ml) roasted masala spice
1 tsp (5 ml) turmeric
¼ C (60 ml) sour cream + extra to serve
salt and pepper

Toasted Cheese Dippers

8 slices bread
50 g butter
4 (120 g) slices cheddar cheese

To Serve

¼ C (60 ml / 30 g) Za’atar spice or dukkah
100 g pitted black olives, halved
handful micro herbs

Soup

Combine the sweet potatoes, stock, juice, garlic, masala and turmeric in a large pot over medium heat. Bring it up to a gentle simmer and cook for 20-30 minutes until the sweet potatoes are fork tender. Add the sour cream and purée until smooth. Season to taste.

Toasted Cheese Dippers

Butter the bread slices on the outside and make 4 closed cheese sandwiches. Toast sandwiches in a sandwich press until golden and crisp. Cut into triangles.

To Serve

Swirl some sour cream into each portion of soup. Scatter some za’atar or dukkah on top and add the olives and micro herbs.

TIP: The sweet potatoes can be replaced with potatoes, pumpkin, or butternut if preferred.