This carrot sweet potato soup is rich, creamy and packed with vegetables. It’s really easy to make, vegan, gluten free and freezable. This recipe comes from the book Living on the Veg – a kids’ guide to life without meat by Clive Gifford and Jacqueline Meldrum, packed with helpful advice, tips and recipes.
Carrot Sweet Potato Soup
This carrot and sweet potato soup is creamy, naturally sweet and the flavour of the veg is balanced by the warm spice. It’s really easy to make, healthy, packed with vegetables and absolutely delicious. It’s creamy, but there’s no dairy in it at all.
This soup is vegan and gluten-free, but bursting with flavour. This soup is perfect for lunch, to pour into a flask for walks or picnics, or as a healthy main meal or starter. Plus, you can freeze it, so make up a big batch!
This soup is also a great way to get kids helping out in the kitchen as it’s quick and easy. My children happily tuck into this soup and I love that it’s a nourishing meal for us all. Just add fresh bread (or get the kids to make my fun fresh bread shapes or easy naan bread), croutons or crackers to make it extra filling, or a side of raw veggies and houmous.
I stopped eating meat when I was 12. My parents were fine with my decision, but they said that they weren’t going to cook separate meals for me, so I’d have to cook my own or adapt their meals. I had been helping out in the kitchen since I was 6, so it wasn’t difficult. I got used to roast dinners minus the meat and an extra helping of veg. My dad’s specialties were ratatouille and Greek salad, so I was able to still have those.
Not to age myself too much, but these were the days before Quorn or meat substitutes being widespread in supermarkets. So, I just got used to eating lots of veggies. My little 12 year old hands became adept at making stuffed zucchini, flipping corn fritters and stirring pasta sauce.
Many of my best friends also went veggies, so we would go to McDonalds and order cheeseburgers without the meat. I never felt alienated or ostracised for becoming vegetarian, even though menu choices were minimal in the 90s and veggies were still generally seen as hippies. I didn’t ever care what others thought. I was a tween with strong views and an iron will.
I don’t recall any sort of panic over me getting enough iron or protein, but there wasn’t any readily available guidance, so we just navigated the world of veg ourselves. My blogging friend Jac of Tinned Tomatoes has just released, along with Clive Gifford, a book that I certainly could have used: Living on the Veg – A Kids’ Guide to Life Without Meat.
Living on the Veg
Living on the Veg is full of tips and facts about vegetarianism, all written in a fun and accessible kid-friendly manner and targeted at ages 9-11 (though I’d say it is useful for a wider age range). It’s an exploration of what it means to be veggie and how to go about it in a healthy way.
The book has bright illustrations and a fun design. It’s written in a simple but not patronising way and absolutely stuffed with useful information. My 6 year old and 8 year old both enjoyed it and learned a lot.
Some of the topics covered include:
– Why people give up meat
– Defines terms such as pescatarian and vegan
– Advice on how to change your diets healthily
– Famous vegetarians from history
– How to go veggie on holiday
– Veggie substitutions
This book arms kids with all the info they need to successfully transition to vegetarian. It’s written in a kid-friendly, but not patronising way with an engaging design. It answers many questions they might have and provides information from famous historical veggies, discusses reasons for not eating meat, how to have a healthy vegetarian diet and so much more.
I wouldn’t hesitate to recommend this book to anyone with children who want to go veggie.
Inside the book
One part of this comprehensive book that I found very useful was the answers to questions often asked. I’ve lost count of the times I’ve been asked these, so it’s great that children who read it will be armed with intelligent responses.
Don’t you have to eat meat to be strong?
If everyone turned vegetarian tomorrow, wouldn’t we be overrun with animals?
If everyone else keeps eating meat, what’s the point?
Isn’t eating meat natural for people?
If many animals kill for food, why shouldn’t we?
But doesn’t fruit and veg feel pain? (Yawn, why do people ask this so often!!)
About the authors
Clive Gifford is the author of more than 150 children’s books and a vegetarian of over 25 years. His books include Eye Benders, winner of the Royal Society Young People’s Book Prize, Royal Society-nominated Out of This World and Cool Technology which won the School Library Association Information Book Award.
Jacqueline Meldrum is a Scottish food blogger who shares easy vegetarian and vegan recipes on her blog Tinned Tomatoes.
The book also has 12 vegetarian recipes. They’re all very kid-friendly and easy to make with easy to follow instructions.
10 Minute Bean Burgers
Chocolate Chip Raisin Pancakes
Puff Pizza Pies
Quick Green Pasta Sauce
Easy Chocolate Mousse
Get the Carrot and Sweet Potato Soup Recipe
This creamy carrot and sweet potato soup is packed with veg and warming spices. It's quick and easy to make and is vegan and gluten free.
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 kg sweet potatoes (approx 2 large) peeled and chopped
- 3 carrots (medium sized), grated
- 2 tsp ground cumin
- 1.5 litres vegetable stock
- salt and pepper
- thyme leaves (to garnish, optional)
Heat the olive oil in a large saucepan over a medium heat, then add the onion and garlic and cook for 4 minutes until soft, stirring often.
Add the carrots and sweet potatoes, then cook for 3 minutes, stirring often.
Stir in the ground cumin and cook for a further minute.
Pour in the hot vegetable stock and increase the heat to high. Cook until the soup bubbles, then reduce the heat to low and cook, uncovered, for 30 minutes.
Blend the soup with a hand held emersion blender until smooth, or else carefully transfer to a blender to whiz. Season with salt and pepper.
This sweet potato soup recipe is by Jacqueline Meldrum for the book Living on the Veg, reproduced with permission by Wayland Books.