Spiced Sweet Potato & Carrot Soup with Crispy Tofu & Toasted Hazelnuts

A lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and vegetables. With crispy tofu on top!

spiced-sweet-potato-carrot-soup-with-crispy-tofu-toasted-hazelnuts 1

Soup season has arrived.

The leaves are falling in beautiful shades of amber and greens and we had the first frost this morning. Itโ€™s also the start of lockdown 2 tomorrowโ€“Different from the first as now everyone has been through one already, which brings some understanding but also lots of trepidation as itโ€™s November and getting colder by the day.

For me Iโ€™m trying to me positive and seeing it as an opportunity to get back in the Kitchen and start creating some warming, hearty and soul soothing recipes for a few weeksโ€“watch this space.

But for now, a lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and veg.

I topped with crispy tofu, which I love, but it works just as well without or adds some chickpeas or beans for protein.

I love to add some crunch to my soups and the savoury earthy hazelnuts work well with the slightly sweeter soup.

Serve with warm bread and extra virgin olive oil- heaven.

I hope you stay safe and warm ๐Ÿ™‚ Sending love, Niki xxx

spiced-sweet-potato-carrot-soup-with-crispy-tofu-toasted-hazelnuts 1a

Spiced Sweet Potato & Carrot Soup with Crispy Tofu & Toasted Hazelnuts

A lovely spiced sweet potato & carrot soup with crispy tofu & toasted hazelnuts. Perfectly cosy and packed full of spices and vegetables. With crispy tofu on top!
Prep time: 15 minutes
Cook time: 1 hour
4 servings
5 from 2 votes

Ingredients

For the soup

  • 2 tbsp olive oil
  • 1 large leek sliced
  • 2 carrots chopped into small pieces
  • 4 cloves garlic sliced
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 to matoes sliced
  • 3 medium sweet potatoes peeled and chopped into small cubes
  • 1.1 litre veg stock
  • Twist black Pepper
  • 1 tsp sea salt
  • 2 tbsp plant-based yogurtโ€“I used oatly Greek style

For the crispy tofu

  • 1 block firm tofu sliced into small cubes
  • 1 tbsp veg oil
  • Pinch sea salt

For the toppings

  • Pinch chilli flakes
  • 2-3 tbsp toasted hazelnuts
  • A swirl of plant-based yogurt
  • Coriander

Instructions

  • Add the leek to a large pan with the olive oil and sautรฉ for 7 -8 minutes on a low heat.
  • Add in the carrots and garlic and fry for 3-4 minutes.
  • Now add spices and fry for a further few minutes.
  • Add the chopped tomatoes and allow to soften a little.
  • Next, add the sweet potato and veg stock to the pan and simmer for 15 minutes coveredโ€“until the sweet potato is soft. Season with salt and pepper.
  • Turn off the heat and then blitz using the immersion blender until smooth.
  • Add more water if youโ€™d like it thinner.
  • Stir in the plant-based yogurt.

To cook the tofu

  • Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.

To serve

  • Top with the crispy tofu, toasted hazelnuts and plant-based yogurt.
  • Sprinkle with chilli flakes and fresh coriander.
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More Recipes with Sweet Potatoes, Carrots or Tofu

Discuss this Recipe with Niki
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4 Responses

  1. 5 stars
    Made this tonight for dinner (10/10/21). Partner said it was Top 5 for scratch Vegan meals I’ve made. Did make small substitutions. But this recipe is absolutely delicious. Stand alone or as a starter. Perfect hearty soup for Autumn or holiday seasons.

  2. 5 stars
    Absolutely divine! I’ve just changed for “normal” ( whatever is normal these days) potatoes because this is what I had in my pantry… we are confined again… I live in France! Thank you so much! Anne

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