Mary Berry Sweet Potato Soup

There’s something wildly comforting about the smell of sweet potatoes, ginger, and cumin filling the kitchen on a chilly day. Not the dramatic, showy kind of comforting — the proper, homely kind. Like mismatched socks and old jumpers and being exactly where you’re supposed to be. That’s the sort of mood this Mary Berry sweet potato soup wraps you in.

I made this the first time when I had more root veg than I knew what to do with, and a dinner guest arriving who I wasn’t quite sure liked soup. (He ate two bowls, bless him.) It’s earthy but bright, creamy without needing cream, and honestly — it’s the kind of soup that feels like it’s giving you a hug from the inside out. And yes, the chives on top make you look very together, even if the rest of the day was anything but.

Why You’ll Love It

• No dairy overload — creamy texture comes mostly from the veg!
• Surprisingly filling — don’t let the “soup” name fool you, it’s a full meal if you want it to be.
• Lovely with crusty bread — or even just a warm pita, depending on what’s lurking in your bread bin.
• Freezes like a champ — make it ahead and stash for rainy days.
• Warming spices — the ginger and cumin give it a quiet kick without being too shouty.
• Kid-friendly (if you go light on the ginger) — mine dip toast in it and call it “orange potion.”

Ingredients

• 1 tbsp olive oil
• 900g (2lb) sweet potatoes, peeled and cut into 1cm cubes
• 450g (1lb) carrots, cut into 1cm cubes
• 2cm piece fresh ginger, peeled and finely grated
• 1 tsp ground cumin
• 1.4L (2½ pints) vegetable stock
• Salt and black pepper, to taste
• Double cream, for serving (optional but lush)
• Chopped chives, to garnish

How to Make It

Get things sizzling:

Heat the olive oil in a large, deep saucepan — medium-high heat. Add the sweet potatoes, carrots, grated ginger, and cumin. Stir it all around and let it cook for about 10 minutes until it starts to catch some golden colour.

Pour in the comfort:

Add the vegetable stock and a good pinch of salt and pepper. Stir, bring it to a gentle boil, then pop a lid on and reduce the heat. Let it simmer away for 20–30 minutes, until the veg is soft and mashable with the back of a spoon.

Save some for texture:

Scoop out about half the veg with a slotted spoon and set aside. You’ll stir this back in later for a bit of chunk — if you like your soup silky smooth, you can skip this step entirely.

Blend the rest:

Use a hand blender straight in the pot, or tip everything into a blender (carefully — hot soup splash burns are no joke). Blend until smooth, then return it to the pan.

Stir and season:

Add your reserved veg back into the soup. Taste it — maybe it needs a touch more salt or a crank of pepper. If it’s too thick for your liking, splash in a bit of hot water or stock.

Garnish and go:

Ladle into bowls and top with a swirl of double cream and a scattering of chopped chives. Or skip the garnish and eat it standing at the counter with a hunk of buttered toast. Still glorious.

Common Mistakes and How to Dodge Them

Why is my soup too sweet?
Sweet potatoes can be, well… sweet. A splash of lemon juice or a few chilli flakes can help balance it. I’ve also stirred in a spoon of Greek yogurt before — works a treat.

My soup’s a bit thin — help!
Just simmer it a bit longer with the lid off. Or stir in a mashed potato or a spoon of leftover rice. I’ve done both. Desperation breeds creativity.

Gritty texture?
Probably undercooked veg or a lazy blender job. Make sure your sweet potatoes are soft soft before blending.

Over-blended and gloopy?
Yep, that’s a thing with starchy veg. Don’t blend more than you need — and avoid those industrial blenders unless you really know your way around them.

Storage and Reheating

• Fridge: Cool and store in an airtight container for up to 5 days.
• Freezer: Freeze in portions. Use freezer bags or lidded tubs. Thaw overnight in the fridge.
• Stove Reheat: Medium heat, stir occasionally, maybe add a splash of water.
• Microwave: Reheat in short bursts, stirring between each — soups like to hide cold spots.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely. It tastes even better the next day — like most soups do. Just don’t add cream until serving.

Do I need the ginger?
Honestly… yes. It gives it the warmth and zing that makes it special. But if you’re out, a pinch of chilli or even curry powder can sort of fake it.

What other toppings work?
Toasted seeds, crispy onions, croutons, Greek yogurt, or even a fried egg on top if you’re in a rebel mood.

Can I use chicken stock instead of veg stock?
Of course! It’ll change the flavour a bit but still be delicious. Soup is forgiving like that.

Nutrition Facts (Per Serving):

• Calories: 150
• Fat: 5.4g
• Carbs: 23g
• Protein: 2.7g
• Sodium: 1048mg
• Sugar: 13g

Try More Mary Berry Recipes:

• Mary Berry Pea And Mint Soup
• Mary Berry Pea And Ham Soup
• Mary Berry French Onion Soup