Carrot and sweet potato soup.

Servings: 8


1 tbsp olive oil

1 onion (finely chopped)

2 garlic cloves (crushed)

4 large sweet potatoes (peeled and chopped)

3 carrots (peeled and chopped)

3 tsp ground cumin

2 tsp dried thyme

1 tsp ground coriander

1.5 litres vegetable stock

Add additional water to suit desired consistency

Salt and pepper to taste



  1. Heat the olive oil in a large saucepan over a low heat, then add the onion and garlic. Cover and cook for 5 minutes until soft, stirring often. (do not brown the onions, just let them soften).
  2. Add the chopped carrots and sweet potatoes, stir all the ingredients together, cover and cook over a very low heat for a further 3 minutes, stirring occasionally. 
  3. Stir in the ground cumin and dried thyme cook for a further minute. 
  4. Pour in the hot vegetable stock and bring to the boil. Once boiling reduce the heat to low and cook until the vegetables are soft approximately for 25 minutes. 
  5. Let the soup cool slightly and then blend the soup with a handheld emersion blender or standing blender until smooth.  Carefully transfer to the blended soup to the saucepan and season with salt and pepper. 
  6. At blending stage, you will need to have a large bowl ready to transfer the blended soup into.

I served mine with extra thyme to garnish and with a side of ciabatta bread with dairy free spread. 

Ryan Hodgkinson

Ryan Heart Care Exercise Physiologist