Curried Honey Sweet Potato Soup

April 5, 2024

There isn't much that can beat a bowl of tasty soup for lunch in our opinion. This delicious sweet potato soup is packed with warming spices and sweet vegetable goodness! This recipe will make enough for 4-6 typical sized servings or maybe even 8 as a small starter. We used chicken stock cubes because we love the extra flavour it adds but feel free to use vegetable stock cubes if you want to keep the soup suitable for vegetarians.

All you need is a large pan with a lid, the ingredients below and about an hour of spare time!

2 large sweet potatoes (approx. 1kg)
2 medium sized carrots
1 large onion
2 chicken stock cubes (or vegetable stock cubes)
30g of unsalted butter
3 tsps of garlic purée
2 tsps of ginger purée
2 tsps of mild curry powder
1 tsp salt
½ tsp of ground black pepper
¼ tsp cayenne pepper
1 tsp of dried coriander leaf
100ml of single cream
2 tbsps of Just Bee honey
1 tbsp of Crème fraiche, yoghurt, or sour cream (optional topping)
Fresh coriander leaf (optional garnish)

Part One: A little preparation.

Using a potato peeler, peel the carrots and sweet potatoes, then chop into fairly even sized chunks around 3-4cm for the sweet potatoes and 1-2cm for the carrots.

Peel and dice the onion.

Add 2 stock cubes to a jug and add 1 litre of boiling water then stir until dissolved.

Put all the above aside ready to add to the pan later.

Part Two: Gentle frying.

Melt the butter in a large pot over low-medium heat. Add the chopped onion and lightly fry in the butter for around 10-15 minutes until soft and just starting to brown a little at the edges.

When the onion is cooked reduce the hob to a low heat, then add the garlic and ginger purée stir into the onions for a minute or two until you smell the aromas coming from the pan. This is a good sign that the ginger and garlic are cooked, keep the heat low as we don't want to burn the garlic.

Part Three: Adding the other ingredients.

Add the litre of stock we made earlier, then add the curry powder, salt, black pepper, cayenne pepper and dried coriander leaf. Give it all a stir together, then add the sweet potato and carrots. Pop the lid on and turn the hob up to bring to a boil.

Once boiling, reduce the heat and simmer for around 15 minutes or until the sweet potatoes and carrots are soft and tender. Then remove from the hob.

Part Four: Blending the soup.

With the soup off the heat, stir in 100ml of single cream (You can use milk in a pinch, it just makes a slightly less creamy soup, but it's still very tasty!) Then stir in 2 tablespoons of Just Bee original honey.

I like to start blending the soup with a potato masher, just to get the larger chunks of sweet potato broken up. Depending on the texture of soup you prefer, this might be blended enough for you. If you like a super smooth soup, then you can either use a hand blender to blend the soup right in the pan then serve directly to bowls. Otherwise allow to cool a little then transfer the soup to a work-top blender to blend into a smooth soup, you may need to do it a couple of times unless you have a very large blender. You can then return it to the pan and heat it up when you are ready to serve.

Part Five: Serving and Storing.

Once you've added the soup to your serving bowls, you can swirl in a spoonful of Crème fraiche, plain yoghurt or sour cream for extra creaminess and a super pro-look! To finish it off you can add a few fresh coriander leaves on top if you have them too.

If you wanted to go the extra mile, you could also add some croutons, seeds or crispy onions.

Serve with a few chunks of crusty bread for a delicious and filling meal.

This soup has a fairly mild curry taste, if you would prefer a stronger curry flavour you can add a couple of extra teaspoons of curry powder. For a hotter curry flavour you could use medium or hot curry powder instead.

If you want to save some of your soup for another day you can keep it in a sealed container in the fridge for up to 3-4 days.