Carrot and Sweet Potato Soup

This is an easy one I make when I’m sick or when I just want something warm and uncomplicated.


  • around 500 g carrots
  • 1 or 2 sweet potatoes
  • 1 medium onion
  • 1 heaped teaspoon piment
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon sweet paprika powder
  • pinch of cayenne pepper
  • dash of oil
  • salt to taste

(free choice)

  • pumpkin seeds
  • sunflower seeds
  • croutons
  • pumpkin oil
  • yogurt


Peel and wash the carrots and sweet potato, then dice them in big chunks and put them aside. In a big pot, put a little oil and sauté the onions. Put the carrots and potatoes over and pour water until everything is completely covered. Let boil until the veggies are soft.


Once the carrots and potatoes are cooked through you can use a mixer with a mixing wand to mash everything in small bits. Sprinkle the spices and salt on top, mix thoroughly and then let boil for another 10 min before it is ready to serve. Make sure to taste for salt; both carrots and sweet potatoes are very sweet so they would need considerably more salt than other soups.

I usually make croutons with it by cutting bread in cubes and roasting it in a pan or drizzling with a little olive oil and baking them. I also toasted some pumpkin and sunflower seeds for that. To top it off the soup was complimented with a bit of pumpkin oil.


Tip: I am usually not for measurements when I cook; I put in some spices and then adjust it according to taste. You can try as well different flavours like freshly crushed black pepper, garlic, ginger, chili instead of cayenne pepper powder, yogurt instead of pumpkin seed oil. Make this recipe your own.

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