Sweet potato, carrot and cumin soup with pomegranate, roasted carrots and toasted seeds

Roasty-toasty: Spiced carrot and sweet potato soup with toasted seeds and roasted carrots.
Roasty-toasty: Spiced carrot and sweet potato soup with toasted seeds and roasted carrots. Photo: Katrina Meynink

The roasted carrot and crunchy seed topping marries perfectly with the smoky flavours of toasted cumin in this soup.


1½ tbsp olive oil

2 red onions, peeled, roughly chopped

2 cloves garlic, crushed

5cm knob ginger, peeled and grated

1kg sweet potato, peeled and roughly chopped into 5cm chunks

3 large carrots, peeled and roughly chopped

2½ tbsp cumin seeds, toasted and roughly crushed

1 tbsp maple syrup

1 litre chicken or vegetable stock (plus extra if you prefer a thinner soup)

100g Persian-style feta

To serve

Greek-style yoghurt

coriander leaves

roasted heirloom carrots (optional)

1-2 tbsp per serve of seed mix (such as pepitas and sunflower, sesame and poppy seeds)

1 tbsp freeze-dried or fresh pomegranate arils per serve 


Place the olive oil, onions, garlic, ginger, sweet potato and carrots in a large saucepan and over medium heat. Cook, stirring often, until onion is soft and translucent. Add the crushed cumin and cook for another 30 seconds to one minute or until fragrant.

Add the maple syrup and stock, reduce the heat to low and simmer for 30 minutes or until sweet potato and carrot is very tender. Add the feta and blend with a hand-held blender until smooth. Season generously to taste.

Pour soup into bowls, top with a dollop of yoghurt, coriander leaves and other toppings of your choice and serve.

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