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No. 0062 British Free recipe

Carrot and Sweet Potato Soup with Cream Swirl

Carrots and sweet potato cook down with onion, a little curry powder and orange zest into a lightly textured, sunset-orange soup that is sweet, earthy and just barely spiced. A generous swirl of cream and a few fresh herb leaves finish it, with torn wholemeal bread on the side. Ideal for packed lunches and budget suppers.

4.5 from 390 cooks

Orange carrot soup with a white cream swirl and herb leaves, bread pieces on the plate
Photo: Justin Thompson on Pexels
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
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Method 5 steps

  1. Melt the butter in a pot over medium heat and cook the onion for 5 minutes until soft.

  2. Stir in the curry powder for 30 seconds, then add the carrots, sweet potato and stock.

  3. Simmer covered for 20 minutes until the carrots are completely tender when pierced.

  4. Blend briefly, leaving a little texture, and stir in the orange zest; season with salt and pepper.

  5. Ladle into bowls, drizzle the cream in a spiral, top with herb leaves and serve with the bread.

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