A classic soup made from an unlikely pairing of sweet potato and carrot with the heat of harissa. The soup has lovely sweetness with just enough spicy complexity.
Love sweet and spicy soups? Try Hearty Mulligatawny Soup!
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When I was first thinking of this recipe, the thought of combining sweet potatoes and carrots into one soup didn’t strike me as a winning idea. It would, after all, combine two sweet vegetables into one dish. Not exactly the normal path to interesting food.
Having tested and adapted this soup to my taste, I have been transformed into a believer. When cooked and blended together, these two vegetables become the best of friends!
The real secret to this recipe is harissa paste, a real miracle worker. Harissa paste comes from chillis and brings a spicy, smoky flavour to anything it touches.
The combination of sweet vegetables with spicy harissa is pretty spectacular and it works so well in this soup. One taste and you’ll be a believer too!
How to make sweet potato and carrot soup
Start with making a base of flavour for this soup by sautéing the chopped onion with in olive oil for about 5-7 minutes. When the onion is soft and translucent, add the minced garlic and harissa paste and let it cook briefly, about 30 seconds.
Now pour in the vegetable stock with chopped carrots and sweet potatoes with a pinch of salt. Bring it all to a boil and let it simmer away for 30-35 minutes. You will know it is done when the vegetables are tender
If you have an This is an affiliate link.immersion blender, stick it in the pot and blend the soup together until it is creamy. A regular This is an affiliate link.blender or This is an affiliate link.food processor could also be used for the same results.
I’ve made this fairly spicy, but if that’s not to your taste then just cut down on the amount of harissa you use. Serve with mixed seeds or nuts sprinkled on top when the soup is in bowls, with fresh coriander to add a bit of texture and nuttiness.
Recipe tips and notes
- A drizzle of heavy cream can be added to the soup when serving. I don’t find it to be necessary and it does add calories to this very lean dish and mean that it will no longer be suitable for vegan diners.
- The spiciness of the soup is entirely down to the harissa paste. You can increase or decrease the amount you use to change the flavour of the soup.
- If a soup is bland, it’s usually because it is lacking salt. Taste it before serving to make sure that you are happy with how much salt is there, adding more if you feel that it is needed.
Serving suggestions
The spiciness of this soup lends itself well to being paired with a thick chunk of crusty bread. Bread acts as a cushion for the spiciness of the soup and is my personal preference.
I’m also a fan of topping with pumpkin seeds or sesame seeds. Neither are necessary but add a new dimension to the soup, along with a big of texture. And pepper may work for some, but be careful not to overdo it as the soup already has some spice.
A Garden Salad with a creamy dressing will also be a good match. Or try a chinkier salad to make this into a more robust meal, like Caesar Salad with Rye Croutons!
And of course, soup and sandwich is a classic combo for a reason. A Chickpea Salad Sandwich or Tuna Salad Sandwich both have mild flavours, which make them a good match for a spicy soup. But to take things up a notch, how about a hot and crispy Crab Sandwich?
Storage and leftovers
This soup will store very well and reheats easily, meaning that it is a great option to make once and eat throughout the week.
It’ll keep in the fridge for about a week in an This is an affiliate link.airtight container. If storing in a freezer, let it cool before freezing in an airtight container for up to three months.
Whether stored in the fridge or freezer, the soup can be reheated in a microwave on in a This is an affiliate link.saucepan over medium-high heat, keeping an eye on it to stir when necessary. If frozen, let if defrost completely before reheating.
More filling soup recipes
Spicy Sweet Potato and Carrot Soup
Equipment
- This is an affiliate link.Immersion blender
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion
- 3 cloves garlic
- 1 tbsp harissa paste
- 6cups/1½ litres This is an affiliate link.vegetable stock
- 3 sweet potatoes
- 2 carrots
- Salt to taste
- 1 tbsp fresh cilantro/coriander
- Seeds for topping optional
Instructions
- In a saucepan sauté the onion in the olive oil for 5-7 minutes, then add the minced garlic and harissa paste and cook for 30 seconds longer.
- Pour in the vegetable stock, then add chopped carrots and sweet potatoes with a pinch of salt, bring to a boil, then simmer for 30-35 minutes until the vegetables are tender.
- Blend the soup with an immersion blender or in a regular blender, add more salt to taste if needed. Serve topped with mixed seeds like pumpkin seeds or sunflower or nuts for texture and chopped fresh coriander.
Notes
- The spiciness of the soup is entirely down to the harissa paste. You can increase or decrease the amount you use to change the flavour of the soup.
- If a soup is bland, it’s usually because it is lacking salt. Taste it before serving to make sure that you are happy with how much salt is there, adding more if you feel that it is needed.
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