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Sweet Potato & Tahini Soup

Sweet Potato Tahini Soup

Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Eat Love Eat


  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 medium sweet potatoes or 4 small, about 500 g, chopped into 1/2" chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • pinch of chilli flakes
  • 600 ml vegetable stock (2 1/2 cups) plus more if needed
  • 2 tablespoons tahini
  • 1 tablespoon lime juice plus more to taste

For the sesame brittle

  • 1/4 cup sesame seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rapeseed or olive oil

For the tahini drizzle

  • 2 tablespoons tahini
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • pinch of salt


  • Heat 1 tablespoon oil in a large pan. Add the onion, carrots and a pinch of salt and cook for 5 minutes until soft.
  • Add the spices and cook for another 2-3 minutes. Add the sweet potato and stir to coat in the spices.
  • Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.
  • Add the tahini and lime juice and blend until smooth, adding up to another 1/2 cup of water or stock if needed to achieve the consistency you like. Season to taste.
  • Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes and some finely chopped parsley, if liked.

For the sesame brittle

  • Preheat oven to 150°C/300°F.
  • Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.

For the tahini drizzle

  • Put all ingredients into a small bowl and whisk to combine.


This recipe makes enough for 2 large or 3 smaller bowls of soup. Easily doubled to serve 4-6.