Carrot and sweet potato soup


What happens when you have a few sweet potatoes left over, but not enough for a whole dish? Add some carrot and prepare a carrot ans sweet potato soup instead; and vice versa..


1 T cooking oil (olive oil is our favorite)
1 onion (thinly sliced)
6 carrot (large, roughly chopped)
3⁄4 c coriander (fresh coriander leaves, chopped)


  1. In a large pan heat the olive oil and add the onions. Gently sautee for approximately 5 minutes until soft.
  2. Add the carrots and mashed sweet potatoes and cook for another 5 minutes (stirring often).
  3. Now add the stock and bring the soup to a boil. Reduce the heat and simmer for approximately 25 to 30 minutes or until carrots are tender and liquid has reduced.
  4. Remove from heat and allow to slightly cool.
  5. Place the soup mixture in a food processor or blender and blend on high for approximately 2 minutes; longer if you prefer a smooth soup, a little less if you prefer a chunkier texture.
  6. Place the soup back in the pan and gently heat again.
  7. Season with salt and pepper and serve garnished with a little fresh cilantro and a dollop of crème fraiche in each bow.


Use low fat plain yogurt as an alternative to crème fraiche. The recipe is gluten free if the vegetable broth is gluten free.

6 servings
Preparation time
Cooking time
Total time
1 hour