Total Time
Prep 20 mins
Cook 35 mins

Smooth and mellow, with an undertone of sweet and spicy. Great comfort food, colorful and beautiful.

Ingredients Nutrition


  1. In a medium saucepan, sauté onion in butter till translucent, about 5 minutes.
  2. Add sweet potatoes, carrots and chicken broth.
  3. Simmer about 15-20 minutes, until tender.
  4. Add sugar, nutmeg and cumin, and stir to combine.
  5. Cool 15-30 minutes and place in blender or food processor to puree.
  6. You might want to do this in two batches.
  7. Pour puree back into saucepan.
  8. Reheat, then take off heat and add cream.


Most Helpful

Tasty & easy! I made it as-is, which I'd agree is on the mild side, then added a 1 teaspoon curry powder and one shake of cayenne pepper. Both were good but I had a slight preference for the second iteration. Also tested whipping cream vs sour cream in the end - both tasty.

Mewnshine November 21, 2011

This just didn't work out for me. A lot of the liquid cooked off, so that when I pureed it, I came out with a baby food thickness. I thinned it out with water, and found the flavor not so good. I added some cinnamon, brown sugar, and maple syrup. It made it edible, but I will not be making it again.

Jujubegirl October 02, 2009

A lovely warming soup. We realy enjoyed the flavours of the spice with the sweetness of the potato. The only change I made was instead of nutmeg I added a cinnamon stick with the onions and increased the cumin to 3/4 tsp. I blended it all with my stick blender. This soup will be on make again list for sure.

lemoncurd October 23, 2005

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