Curry Spiced Sweet Potato & Carrot Soup

I am a big fan of all curries whether Thai or Indian, all the spices just fill me up. So when I came across this soup I was really excited to experiment with curry spices in soups,and the sweet potato adds the right thickness to it and goes really well with all the spices.

On another note I am almost half way through veggie month challenge and I have to say I thought I would be struggling more for recipes. In actual fact however I have a whole list of veggie dishes that I have yet to try out so even after this month I think I will be cooking many more veggie dishes. Also makes me feel super light so enjoying this month much more than I thought I would!

photo 2 (1)


  • 1 large sweet potato, peeled and chopped
  • 5 medium carrots, peeled and chopped
  • 2 vegetable stock cubes
  • 1 onion, chopped into big chunks
  • 3 garlic cloves
  • 5 cups of water – adjust this to get the consistency you prefer
  • 2 tsp Paprika
  • 1.5 tsp curry powder
  • 1 tsp cumin
  • Salt & Pepper to taste


  1. Bring the vegetable broth to a boil, and add in the peeled and chopped sweet potatoes and carrots. Cover this with a lid and let cook until they are partially tender, about 10-15 minutes or so.
  2. After that you can add the onion and garlic with the rest of the spices

photo 1

3.Now puree, then add back to pot to simmer for another 5 mins and you’re done!



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