Potato Island Sweet Potato Soup

Serves 4
Prep Time 5 mins
Cook Time 20 mins

This soup is as golden as the sun, so don’t look directly at it or you may go blind. This may make cooking it difficult.


  • 4 medium sweet potatoes peeled and chopped
  • 1 red onion peeled and chopped
  • 2 cloves of garlic minced
  • 1 tsp turmeric
  • 1 red chilli optional, but recommended
  • 3 medium carrots peeled and chopped
  • 1 litre of stock I used veg boullion


First do the dirty work, not that yuck! No, put your clothes back on then peel and chop up all the potatoes and vegetables.

Make 1 litre of veg stock in a big jug. (No big jugs jokes, okay maybe one…)

Pour about half a cup of the stock into a large pot, add in the onions, garlic and chilli. Let this simmer and soften for about five minutes.

Add in the turmeric, carrots and sweet potatoes and cover with the rest of the stock.

Put the lid on the pot and let it gently simmer for twenty minutes.

Take off the heat and using an immersion blender make it all smooth and lovely. Cackle as though you are around a caldron (it won’t taste nice unless you cackle, so cackle goddamit!).

Serve straight away or let it cool and pop into the fridge for snacking emergencies.

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