Riverford Wicked Leeks
Sweet potato, carrot and ginger soup recipe image

Print Sweet potato, carrot and ginger soup

This is a health-giving cold weather soup with just the right balance of sweetness and punchy ginger – sunshine in a bowl. Serve it with a dollop of crème fraîche or yoghurt to serve if you have some.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 400g carrots, peeled & roughly chopped
  • 400g sweet potato, peeled & roughly chopped
  • 1 tsp fresh ginger, peeled & grated (use a little more if you prefer a hotter flavour)
  • 1 litre veg stock
  • Salt & pepper


  1. Heat the oil in a large pan. Add the onion and cook gently for 6-7 minutes until soft. Add the garlic and cook for another couple of minutes.
  2. Add the carrots, sweet potato and ginger. Stir together and cook for a minute or two.
  3. Add the stock, bring to the boil, reduce the heat and simmer for 15 minutes, until the vegetables are soft. Season well to taste. Blitz in a food processor until smooth.
want to cook with fresh ingredients? try one of our award winning veg boxes