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Sweet Potato, Carrot and Cardamom Soup [vegan]

Sweet Potato, Carrot and Cardamom Soup [vegan]

Soft, velvety and warming this sweet potato, carrot and cardamom vegan soup is delicious.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soups
Cuisine English
Servings 6 people
Calories 358 kcal


  • large saucepan
  • handheld immersion blender


  • 1 kg sweet potatoes
  • 600 g carrots
  • 1 onion
  • 2 garlic cloves - crushed
  • 2 tsp coriander powder
  • 6 cardamom pods
  • 2 cm fresh ginger root
  • 400 ml can coconut milk
  • 2 lime juice
  • small bunch fresh coriander
  • 1.6 litre vegetable stock
  • salt & pepper


  • Peel and cut the sweet potatoes and carrots in 2 cm dice.
  • Heat some olive oil in a large saucepan and fry the finely chopped onion and crushed garlic.
  • Deseed the cardamom pods and crush the seeds finely. Fry them with the onion mixture along with the coriander powder and grated ginger.
  • Once the onions are soft, add the sweet potatoes, carrots and vegetable stock.
  • Bring to the boil then cook covered under medium heat for 25-30mins until vegetable are soft.
  • Liquidise the soup. Return to the hob. Add the coconut milk, lime juice and chopped coriander leaves.
  • Season to taste.


Serving: 250gCalories: 358kcalCarbohydrates: 51gProtein: 6gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 173mgPotassium: 1132mgFiber: 10gSugar: 15gVitamin A: 40357IUVitamin C: 17mgCalcium: 114mgIron: 3mg
Keyword carrot, soup, sweet potato
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