Spicy Sweet Potato and Carrot Soup

Posted by Chloe Walden on

Our Spicy Sweet Potato and Carrot Soup is a vegan smooth, silky and nutritious winter warmer, made with our Hot & Spicy Curry Sauce. Perfect for curling up with on a cold winter day with fresh bread and butter. 

Goldfish Brand Sweet Potato & Carrot Vegan Soup

Makes: 4
Prep time: 20 minutes 
Cooking time: 1 hour 
Chef's tip: When ready to serve, swirl through some plant-based cream (coconut, oat, soy - whatever you fancy!) and add a few crunchy croutons for added luxury. This soup can also be made ahead of time and re-heated for tasty lunches and meal prepped dinners. 


  • 2 tbsp Hot & Spicy Curry Sauce 
  • 400g sweet potato 
  • 250g carrot 
  • 2 red onions 
  • 160ml plant-based cream (we use coconut) plus extra to garnish 
  • 750ml vegetable stock 
  • 1 lime, juiced 
  • Handful of coriander, roughly chopped 


  • Pre-heat the oven to 200C / 180C fan / gas mark 6. Dice the onions, peel the carrots and sweet potatoes, and cut into 2cm cubes. 
  • Place the carrot and sweet potato cubes into a roasting tray and drizzle with 1 tbsp oil (e.g. olive oil or cold pressed rapeseed oil). Roast in the oven for 35-40 minutes, or until golden around the edges. Stir half way through to avoid burning on one side. 
  • Once the vegetables have roasted, saute the onion in oil in a medium-size saucepan over a medium heat until soft. 
  • Add the roasted vegetables to the saucepan, alongside the coconut cream, Hot & Spicy Curry Sauce, and vegetable stock. 
  • Stir to mix in the Hot & Spicy Curry Sauce, and leave to simmer for around 5 minutes. Then blend - either with a stick blender or in a free-standing blender - until smooth. 
  • Add lime juice to taste, and ladle into bowls when ready to serve. 
  • Sprinkle with coriander, a swirl of coconut cream and crunchy croutons to serve. 

Buy our Hot & Spicy Curry Sauce here: https://keejayssauces.co.uk/collections/goldfish-brand-curry-sauce-concentrates/products/goldfish-brand-hot-spicy-curry-sauce-concentrate


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