Sweet Potato and Carrot Cream Soup with Ginger

@projectfairytale: Sweet Potato and Carrot Cream Soup with Ginger

I’ve made soup… Cream soup. My work colleagues always make fun of me for eating only fresh cooked food and I can never bring anything I cook to the office the next day because they are no longer good. Well, this was very good the next day as well and I could have taken some with me to work if I would have had a container… But enough with that, I made a creamy delicious spicy soup with sweet potatoes and carrots and it was delicious. And heartwarming. And a little sweet. We absolutely loved it.

(serves 4)

  • 750ml vegetable stock
  • 300g sweet potato
  • 200g carrots
  • 2cm ginger root
  • 2 shallots
  • sesame oil
  • Spices: salt, pepper, cumin, turmeric, chili flakes to taste


  1. Cube the vegetables and slice the shallots.
  2. In a pan, fry the shallots in sesame oil until soft and add the sweets potatoes and carrots.
  3. Add the spices and cook for 2-3 minutes then add the stock.
  4. Cook for about 25 minutes or until the vegetables are soft.
  5. Let it cool for a few minutes and then pour half of it in the food processor / blender and mix until smooth. Repeat for the rest of the quantity.
  6. Serve it hot – you can add bread croutons or other crunchy bites (it was marvelous with cheese Doritos but you could try a more healthy alternative – I was thinking about fried spicy polenta cubes but was too lazy to actually make them so I got stuck with Doritos).


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