Curried Sweet Potato and Carrot Soup

So The other night I made something sooo delicious I am sooo excited to share it with you:


Curried Carrot & Sweet Potato Soup


October Wins, its Soup, It’s Orange and its sooo Comfort foodie.



  • 2 Medium Size Sweet Potatoes
  • 5 or 6 Medium Size Carrots
  • Half an Onion
  • Clove of Garlic
  • 1 pint Of Vegetable Stock
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Ground Ginger
  • A dollop of Coconut Oil
  • A Splash of Dairy Free Milk



  1. Chop all of your veggies and measure out your spices into a small dish.
  2. Melt the oil in a pan toss in the veggies and the spices, reduce the heat and cover, sweat the veggies for about 10 minutes, stirring occasionally to avoid burning.
  3. Now add the Vegetable stock, bring to the boil  put the lid back on, and simmer for around 30 minutes or until the veggies are all nice and tender.
  4. Now using some sort of blending device blend the soup to make a nice thick creamy delicious soup, adding a dash of your fave dairy free milk to bring it to the desired consistency.

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