Bombay-Spiced Carrot and Sweet Potato Soup Recipe

Easy Bombay-Spiced Carrot & Sweet Potato Soup

Warming, gently spiced and wonderfully smooth, this Bombay-spiced carrot and sweet potato soup is exactly the sort of recipe to turn to when the weather starts to cool.

Created by Executive Chef and Ravish columnist Paul Watters, it combines the natural sweetness of carrot and sweet potato with ginger, garlic, cumin, coriander and curry spices. Coconut milk gives the finished soup a beautifully silky texture, while a squeeze of fresh lime cuts through the richness and lifts the spices.

Served with crisp toasted sourdough, it makes a simple but satisfying lunch or light supper — and, as Paul demonstrates, a few thoughtful finishing touches can turn a humble bowl of soup into something that looks restaurant-worthy.

Ingredients

For the soup

2 large carrots, peeled and chopped
1 medium sweet potato, peeled and diced
½ onion, finely chopped
1 garlic clove, finely chopped
1 tsp freshly grated ginger
1 tbsp olive oil
1 tsp mild curry powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli flakes, optional
500ml vegetable stock
100ml coconut milk
Salt and freshly ground black pepper
Squeeze of fresh lime juice

To serve

2 slices sourdough bread
1 tbsp olive oil or butter
Pinch of chilli flakes
Small drizzle of coconut milk or natural yoghurt
Fresh coriander or parsley

Method

1. Sauté the vegetables

Heat the olive oil in a saucepan over a medium-low heat. Add the onion, carrots and sweet potato and cook gently for 5–6 minutes, stirring occasionally, until the onion begins to soften.

2. Add the Bombay spices

Add the garlic and ginger, followed by the curry powder, cumin, ground coriander and chilli flakes, if using. Stir well and cook for around 1 minute, until the spices become fragrant.

3. Simmer until tender

Pour in the vegetable stock and bring to the boil. Reduce the heat and simmer gently for 20–25 minutes, or until the carrots and sweet potato are completely tender.

4. Blend until silky

Add the coconut milk and blend the soup until completely smooth. Season to taste with salt and freshly ground black pepper, then finish with a squeeze of fresh lime juice to brighten the flavours.

If you prefer a slightly thinner soup, simply add a splash more vegetable stock until you reach your desired consistency.

5. Toast the sourdough

Brush the sourdough with olive oil or butter and toast until crisp and golden. Cut each slice diagonally for serving.

6. Serve

Ladle the hot soup into warmed bowls. Finish with a delicate swirl of coconut milk or natural yoghurt, a pinch of chilli flakes and a few fresh coriander or parsley leaves.

Serve immediately with the toasted sourdough alongside.

Paul’s Chef’s Tip

Keep the soup beautifully silky by blending it thoroughly until completely smooth. For a restaurant-style finish, add a thin swirl of coconut cream, a small pinch of chilli flakes and just a few coriander leaves rather than overloading the garnish. Place the golden toasted sourdough neatly alongside and serve while everything is warm.