Carrot and Sweet Potato Soup

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Recipe by Pink Penguin

A lovely sweet and creamy soup Eat half and freeze half will keep in the freezer for 3 months, defrost overnight.

Ingredients Nutrition


  1. Heat oil in a large pan. Add the onion and coriander seeds, cook over a medium heat for 5 minutes. Add Carrots and the sweet potato, cook for a further 5 minutes.
  2. Add the stock and bring to the boil, season, the reduce the heat and simmer for 25 minutes.Cool slightly, then whiz with and liquidiser until smooth. Add the vinegar.
  3. Cool half the quantity of soup to freeze. Pour the remainder into a clean pan, stir in the chopped coriander and reheat gently.
  4. Divide the soup between 4 warmed bowls, garnish each with 1tbsp creme fraiche and a sprig of coriander to serve.

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