Carrot and Sweet Potato Soup

Carrot and Sweet Potato Soup

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This delicious soup made from sweet potato and fresh carrots, drizzled with honey and served with hot bread, is a meal all on its own.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time40 minutes


  • 60 ml Margarine
  • 1 Large onion, chopped
  • 5 ml Robertsons Coriander
  • 5 ml Grated ginger
  • 2 ml Robertsons Turmeric
  • 500 g Carrots, chopped
  • 100 g Sweet potato, peeled and chopped
  • 875 ml Chicken stock
  • 125 ml Milk
  • 1 KNORR Garlic and Herb Potato Bake
  • 150 ml Cream
  • 7 ml Honey


  • Heat margarine in a large saucepan over medium heat.
  • Add onion, coriander, ginger and turmeric and sautè until the onions soften.
  • Add carrots and sweet potato to the pan and add the chicken stock, milk and sachet of Knorr Garlic and Herb Potato Bake.
  • Bring to a boil and reduce heat to a simmer.
  • Cook for 30 minutes until the carrots and potato are tender.
  • Place the soup ingredients into a liquidizer and pureé until smooth.
  • Stir in the cream, place into serving bowls and drizzle with a little honey and some extra cream.
  • Garnish with a sprig of thyme.