Curried Carrot And Sweet Potato Soup

By Illanique van Aswegen, Crush Magazine.

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

Prep 20 mins
Cook 40 mins
Ready-in 60 mins


1 kg sweet potatoes, peeled and chopped
5 C (1.25 L) vegetable stock
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’atarspice or dukkah
100 g pitted black olives, halved
handful micro herbs


  1. Combine the sweet potatoes, stock, juice, garlic, masala and turmeric in a large pot over medium heat.
  2. Bring it up to a gentle simmer and cook for 20-30 minutes until the sweet potatoes are fork tender.
  3. Add the sour cream and purée until smooth.
  4. Season to taste.
Toasted Cheese Dippers
  1. Butter the bread slices on the outside and make 4 closed cheese sandwiches.
  2. Toast sandwiches in a sandwich press until golden and crisp.
  3. Cut into triangles.
To Serve
  1. Swirl some sour cream into each portion of soup.
  2. 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.

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