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North African sweet potato soup


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Then add the cumin, coriander, ginger, cayenne and turmeric, continually stirring and briefly cook to toast. Add the sweet potatoes and toss to coat well.
  • Then add the stock to cover with the orange juice and seasonings. Mix well and cook for about 30 mins until tender, adding more stock if needed.
  • When ready, blend the soup and ladle into individual bowls. 
  • Serve topped with a little crème fraiche and a garnish of coriander on top.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 tspn cumin seeds, toasted & crushed
  • 3 tspn coriander seeds, toasted & crushed
  • 3 tspn freshly grated ginger
  • 1 tspn cayenne
  • 1 tspn turmeric
  • 1 kg sweet potatoes, peeled & cut into chunks
  • 6-8 cups vegetable stock
  • ½ cup fresh orange juice
  • sea salt & freshly ground pepper
  • crème fraiche (or a mixture of fresh & sour cream)
  • fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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