Member recipe

Spicy Sweet Potato, Squash and Carrot Soup

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Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level



2-3 Servings

Delightfully spicy, deliciously warming.

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  • 3 medium sweet potatoes, peeled and chopped
  • 5 medium carrots, peeled and chopped
  • 1/4 butternut squash, peeled and chopped
  • Thumb size piece ginger, peeled and chopped
  • 1 red chilli
  • 1 teaspoon curry powder
  • Large handful coriander
  • 1.5 litre vegetable stock
  • 5 spring onions
  • 2 cloves garlic
  • Small handful cashews


  1. Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.

  2. Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.

  3. Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.

  4. Chop the remaining spring onions, coriander leaves and spring onions.

  5. When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.

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