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Sweet Potato Soup with Tahini Dressing and Savoury Seeds



  • 300g chopped sweet potatoes 
  • 125g red onion finely diced
  • 1/2 tbsp ground fennel seeds
  • 1/2 tsp ground turmeric
  • 1 litre vegetable stock, divided
  • 1 tsp tamari (GF) Meridan brand
  • 1 tsp black pepper


  • 2 tbsp light tahini
  • 1 tsp tamari (GF)
  • 3-4 tbsp filtered water


  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1 tsp tamari (GF)
Sweet Potato Soup with Tahini Dressing and Savoury Seeds
21 January, 2015
  • Vegan
  • Vegetarian
Herbi & Carni

You'll nearly always find one or two sweet potatoes lurking in our storecupboard. It's regularly showing up in our soups, stews, tasty healthy fries and cakes. Just as well we love it! If you thought vegan soups are boring, think again. Here we show how easy it is to liven up a sweet potato soup and amaze your friends. Sure they'll be coming back for more! 

The tahini cream looks impressive just drizzled over the soup and seeds add a tasty crunch. We left some of the cooked sweet potato and onion aside before whizzing up the soup. Keep them warm, covered in the oven. They add to the impressiveness of the dish. Handy to have when you want to impress your friends, without too much effort, for a dinner party or quick get-together.



To make the Savoury Seeds gently dry-fry (toast in a frying pan) the pumpkin and sunflower seeds until beginning to lightly brown. Remove to a heatproof bowl. Toss in the tamari and mix into the seeds. Leave to cool completely. Once cool they are ready to sprinkle over the soup when it's ready. Any leftover seeds can be stored in a suitable sealed container in the fridge. 

Bring all the 'Soup' ingredients except for half of the stock, to a boil then simmer for 15 minutes, or until the sweet potato chunks are cooked. Ensure the saucepan has its lid on. Otherwise, all the liquid evaporates and you'll need to add more.

Whizz up in a high-speed blender until smooth. Add the remaining stock to your desired consistency. Taste and adjust the pepper to your liking. You shouldn't need any salt as the tamari is usually salty enough.

Meanwhile, blend the 'Tahini Cream' ingredients until combined. Drizzle the cream and seeds over each bowl of soup before serving.

You can make this in bulk and freeze in portion sizes to use during the month. 


Tony (Carni) enjoys this just as is but if being in a rebellious mood would replace the tahini cream with Glenisk's full fat dairy cream.