Carrot and Orange Sweet Potato Soup with Carrot-top Pesto

Prep 20 mins

Cooking 30 mins

Serves 4

Chase away the winter blues with this velvety smooth, fragrant carrot and sweet potato soup. It’s packed to the brim with good-for-you vitamins and very low in fat. Best of all? It really hits the spot on a cold winter’s night.

What you will need

  • 1 cup finely diced red onion
  • 2 Tbsp olive oil
  • 2 plump garlic cloves, finely sliced or minced
  • 1 deseeded red chilli, chopped
  • 1kg orange sweet potatoes, peeled and diced
  • Large handful of raw almonds
  • 6 extra large carrots (600g), peeled and sliced
  • Zest of one orange, finely grated
  • 2 chicken stock cubes
  • Handful of carrot-top leaves, finely chopped
  • 1 tsp Natural Herbs and Spices Ground Ginger
  • 5 mint leaves, finely chopped
  • ¼ tsp Natural Herbs and Spices Ground Black Pepper
  • 1 Tbsp olive oil
  • 5 cups water (1,25L)
  • Juice of half an orange
  • Juice of one orange


Fry the onion over medium heat in the olive oil until soft. Then, add the garlic and chilli and fry for a further minute. Add the sweet potatoes, carrots, ginger and black pepper along with the water. Crumble in the chicken stock cubes.  Place lid on and cook until veggies are soft. Use a stick blender to puree the soup. Stir in the orange juice. Taste and adjust salt as needed.

To make the carrot-top pesto, use a pestle and mortar to bash the almonds quite fine. Add the rest of the ingredients, give it another few bashes and you’re done. Serve piping hot soup garnished with pesto and a drizzle of low fat plain yoghurt.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at