You’re going to love this Spicy Sweet Potato and Carrot soup – especially if your sky is looking as grey right now as the sky outside my window is!
After the success of my carrot and parsnip soup a couple of weeks ago, I thought I’d have a play about with some other flavour combinations and I decided to go for carrot and sweet potato but with an added kick of chilli to really spice it up.
It really works well together and is not only souper (I can’t help myself 😂 ) warming and filling on a cold day, it’s also good for you with the added benefit of being syn free if you’re following the Slimming World plan and so good for you on Weight Watchers that you get extra Personal Points for eating it thanks to all of its goodness.
I do try and cut corners as much as I can with meal prep so I’ll usually have a bag of frozen ready prepared sweet potatoes in my freezer to save me peeling and chopping them which takes forever and turns a quick prep into a much more tedious job. Value-wise it’s about £1.50 in Tesco for a 600g bag of frozen ready prepared chunks as opposed to about 8op if I was buying the comparable weight in loose fresh sweet potatoes although then I’d have to factor in the weight lost from peeling and the time spent on it.
Basically, what I’m saying is that cutting corners even if you pay a little extra isn’t a bad thing. For me, I work 9-5 with an 80-mile round trip commute when I go into the office, I keep my house clean and tidy, spend time with my two teenagers, walk my dogs and write this blog so if I can save myself 10 minutes of time and effort here and there then I’m all for it.
I also never peel carrots when I’m putting them in a soup and I use frozen onions which are already chopped up for me so when I say that this is an easy prep recipe – it really is! 😇
- 3-4 small/medium carrots, sliced
- 450-500g sweet potato, chopped
- 1 onion, chopped
- 1-2 fresh red chillis, sliced finely (or just up the dried chilli below)
- 1 veg stock cube
- 1/2 tsp cayenne pepper chilli
- 1/2 tsp dried chill powder or flakes
- 1tsp garlic powder
- 1tsp cumin
- If you're using a soupmaker for your soup then just chop up the veggies into smallish pieces and pop them in the soupmaker.
- Crumble over a stock cube and then top up with boiling water to the maximum level (1.6l in mine).
- Season it well.
- Set to the smooth setting, press start and then the soupmaker will do all the hard work for you.
If you're not using a soupmaker then gently simmer your veggies in the stock and use a stick blender when it's all soft to blend it into a soup.
Don't worry about exact quantities - My basic rule when I'm making soup in the soup maker is that I try and add in around 600g of vegetables when I'm making a batch of any soup because that always seems to give me just the right consistency when I top up the water to the 1.3l level. This
I hope you enjoy it!
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Do your future self a favour – Pin this ‘spicy butternut squash and carrot soup’ post for later: