Ital Carrot and Sweet Potato Soup

A vibrant Caribbean-style soup featuring carrot juice, sweet potatoes, chickpeas, and coconut, served smooth or chunky with soured cream.

Vegetarian Healthy Soup Caribbean Sweet Potato Carrot

Estimated Nutrition

Calories

355.1

kcal / serving

1420.5 kcal total

Carbs

47.4g

per serving

189.6 g total

Fat

14.6g

per serving

58.4 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Creamed Coconut

piece

Butter

one knob

tsp

Soured Cream

for garnish

tsp

Greek-Style Yogurt

alternative for garnish

LegumesPulses

400

Chickpeas

canned, drained and rinsed

Liquids

Carrot Juice

fresh

NutsSeeds

clove

Garlic

finely chopped

sprigs

Thyme

leaves only, finely chopped

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander Leaves

chopped, for garnish

Vegetables

piece

Leek

trimmed and chopped

piece

Sweet Potato

peeled and cut into 2cm pieces

piece

Scotch Bonnet Chilli

chopped, seeds removed if preferred

Fresh Root Ginger

peeled and finely chopped

handful

Callaloo Leaves

washed and shredded

handful

Spinach Leaves

washed and shredded

Method

Bring 1 liter of carrot juice to the boil in a large pan.

Add leeks, sweet potatoes, chickpeas, coconut, chilli, ginger, garlic, and thyme then simmer for 5 minutes.

Add shredded callaloo or spinach and simmer for another 5 minutes until sweet potatoes are tender.

Mash the vegetables for a chunky texture or blend in a food processor for a smooth consistency.

Stir in the butter until melted and season with black pepper to taste.

Ladle into bowls and garnish with a drizzle of soured cream and fresh coriander.