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 Spiced Carrot and Lentil Soup!
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 immersion blender, stick it in the pot and blend the soup together until it is creamy. A regular blender or 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 with fresh coriander to add a bit of texture and nuttiness.
What to serve with this soup
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.
A green 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 Quinoa Salad with Lentils and Beets.
More soups and stews
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 1 tablespoon harissa paste
- 6 cups/1.5L veg stock
- 3 sweet potato
- 2 carrots
- salt to taste
- 1 tablespoon fresh cilantro/coriander
- 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.
To reduce the level of spiciness, use ½ tablespoon of harissa paste.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 870mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 2g