Recipe: Sweet Potato, Carrot & Chilli Soup

This recipe was inspired by the recipe Erica from Addicted to Handmade shared on her blog a little while back. I didn’t have the same ingredients that she did, but it was a great launching off point for a delicious soup! I’m loving finally owning a food processor as up until this point my soup making has been limited to chunky minestrone soups, and while I still will be making large batches of that over the winter as it’s always been a favourite, I can’t wait to try out all kinds of other flavour combinations as well!

Ingredients List

  • 2 medium sweet potatoes
  • 4 carrots (mine were very small, you could use 1 or 2 larger ones instead)
  • Onion
  • 3 cloves of garlic
  • Red capsicum
  • Chilli (mine was from our garden and rather hot – choose whatever suits your taste buds!)
  • Ground ginger and cumin
  • 1.25 litres of veggie stock
  • Salt and Pepper



  1. Dice the onion and garlic
  2. Peel and dice your sweet potato, chop the carrots, capsicum and chilli
  3. In a large saucepan, heat some oil and cook the garlic and onion for a few minutes
  4. Add the ginger and cumin and stir through, then add all the veggies
  5. Cook for 5 minutes, stirring occasionally
  6. Add the stock, bring to the boil then leave to simmer for 30 minutes
  7. Once the veggies are cooked blend the soup, then return it to the pot to reheat
  8. Add a generous amount of salt and pepper then serve with crusty bread
  9. Enjoy!


What soup combination do you recommend I try next?

1 Comment on Recipe: Sweet Potato, Carrot & Chilli Soup

  1. Lisa @ Greek Vegetarian
    May 15, 2013 at 9:43 pm (10 years ago)

    What a delicious, nutritious soup! I love anything with a bit of spice and a lot of garlic. One of my favourites soups is mushroom with shallots, garlic, parsley and chilli.


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