Sweet potato soup with cumin and ginger

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Sweet potato soup with cumin an ginger is a great choice for any meal. Vibrant in colour and quick to make, this soup is ideal for any winter party. A root vegetable that resembles a potato, although it is quite different in taste and texture (and is not related to the potato). It has a pinkish-orange skin and a deep-orange, creamy-textured flesh that’s much lighter and fluffier than that of the potato. Sweet potatoes can be cooked in similar ways to the potato but cook much more quickly. Mixture of sweetness of the potatoes and subtle spicy taste of cumin and ginger makes this soup a great warming dish. Cumin seeds have a warm flavour and a strong, pungent aroma. Serve with croûtons or crispy bread, and garnish with some double cream and chopped chives.


(Serves 6)

1 tbsp olive oil

900 g sweet potatoes, peeled and cut into 1 cm cubes

450 g carrots, cut into 1 cm cubes

2 cm piece fresh root ginger, peeled and finely grated

1 tsp ground cumin

1.4 litres vegetable stock

salt and freshly ground black pepper

double cream, to garnish

chopped thyme, to garnish



Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger and cumin and fryover a high heat, stirring, for 10 minutes or until starting to brown.

Add the stock, bring to the boil, then season with salt and freshly ground black pepper. Cover with the lid and simmer over a low heat for 20 – 30 minutes or until the sweet potatoes and carrots are tender.

Carefully scoop out half the vegetables into a bowl using a slotted spoon. Whiz the remainder in a processor or blender until smooth, then return to the pan.

Add the reserved vegetables, bring to the boil again, and check the seasoning.

To serve, garnish with a swirl of double cream and some chopped chives.


The soup can be made up to 3 days ahead. Freeze for up to 3 months.