Sweet Potato and Carrot Soup


Sweet Potato and Carrot Soup

I adore soup, it’s so nourishing and warming on a cold night. Make a batch on a Sunday and enjoy it all week long. I love to team this soup with my buckwheat bread or my quinoa and mint salad for some extra goodness.

I have topped this dish with antioxidant rich pomegranate seeds to give the soup an extra crunch and a dash of striking colour.

Ready in 45 minutes Good For


  1. Peel and chop up the carrots and sweet potato into even bite size chunks. Rub them in 1 tbsp of melted coconut oil, the garlic and a grind of salt and pepper.
  2. Heat 1 tbsp of coconut oil in a large pan on a medium heat for 1 minute, add the chopped onions and sauté with a pinch of salt for 5 minutes.
  3. Throw in the sweet potato and carrots and sauté for 3 minutes constantly stirring so that nothing burns.
  4. Add the stock to the pan and bring to a simmer for 30 minutes.
  5. Puree the contents of the pan with a hand blender and serve with the flaked almonds and pomegranate seeds.


  • http://www.madeleineshaw.com/ Madeleine Shaw

    That would be great xx

  • http://sophiekate.co.uk Sophie Kate

    I’m making this right now! Can’t wait for it to be ready!


    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yummy how did it go gorgeous? xx

  • Eight Hours

    I can’t get enough of soup at the moment. This one sounds gorgeous.
    We’ve been bulk batching this Roasted Tomato and Garlic soup.

    So yummy.


  • Patriche

    Hi, I used to make your coconut and sweet potato soup all the time but the recipe isn’t on the site anymore. Is this because it’s going in the book? Or will you be reposting?

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