Sweet Potato and Carrot Soup

 In Recipes

Recipe from Shuna Herscovitz 

A brilliant, fresh orange beauty soup. Full of flavour, spices and nutrition. 

Peel and roughly chop:

  • 3 large carrots
  • 1 very large sweet potato
  • Remove the skin and roughly chop 4 ripe tomatoes

Heat in a saucepan:

  • 2 Tbsp butter or oil


  • Quarter tsp hingh
  • Quarter tsp nutmeg
  • 2 fronds curry leaf (20-30 leaves)
  • 1 generous Tbsp grated ginger root
  • 1 tsp paprika
  • Half tsp cayenne (less if you don’t like it too hot)

Don’t let the spices burn.  

Quickly add:

  • All the chopped vegetables
  • 1 very heaped tsp demerara sugar (brown cooking sugar/coconut sugar) 
  • 1 tsp salt (good quality rock salt) 
  • 1 Tbsp tomato puree
  • Mix everything together well, place the lid on the pan and allow the vegetable to simmer for about 10 minutes.

Add and bring to the boil:

  • 6-8 cups water or vegetable stock (depending on how thick you’d like the soup)
  • Turn the heat down and let the vegetables cook until tender.
  • Remove the curry leaves.  
  • Blend the soup until smooth and serve garnished with fresh coriander. 
Recent Posts
Contact Steph

Please pop me an email and I'll get back to you, ASAP.

Not readable? Change text. captcha txt

Follow me on Instagram @thewellnessweb or sign up to my newsletter
to keep up to date with my latest blog posts and tips.

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

The Wellness Web will use the information you provide on this form to be in touch with you and to provide updates and marketing.