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Mexican Sweet Potato Soup

Warming, a little spicy and good for the soul. Soups are always a winner, and taste so much better when they're homemade.

Serves 4


  • 400g sweet potatoes

  • 200g carrots

  • 1 red onion

  • 2 gloves garlic

  • 2 tbsp smoked paprika

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp vegetable bouillon or a stock cube.

  • Optional: Top with fresh coriander, sour cream and a fresh tomato salsa.


  1. Preheat the oven to 200 degrees Celsius. Peel and dice the sweet potatoes and carrots and place in a roasting tray with a drizzle of vegetable oil. Roast until soft, but not crispy - for about 40-60 minutes.

  2. Dice the onion and sauté in a small frying pan with oil until soft and translucent. Dice the garlic and add for a few minutes.

  3. Add the onion, garlic and roast veg to a food processor / blender / saucepan with a handheld blender. Add the spices, bouillon and 1/2 litre boiling water. Blend until smooth. Add more water to achieve the desired consistency - smooth and silky but not watery.

  4. Bring to the boil in a saucepan, and season to taste with salt and pepper. Serve with fresh bread or nachos!


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