Sweet potato, carrot and ginger soup

Sweet potatoes are high in vitamins B6, C, D and also carotenoids, iron, magnesium and potassium. They contain anti-oxidants, which are basically the wonderful chemicals that keep signs of ageing at bay.

Sweet potato, carrot and ginger soup

Serves 4


  • 1 tbsp light olive oil
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 small onion, finely chopped
  • 1 tbsp chopped root ginger
  • 1 clove garlic, chopped
  • 1 large chilli, cut in half
  • 2 sweet potatoes, peeled and chopped into cubes
  • 2 carrots, chopped into cubes
  • 3 cups coconut milk
  • 1 tsp garam masala powder
  • Salt, to taste
  • Spinach, to garnish [optional]
  • Pappadums, to garnish [optional]

Preparation method

  1. Gently heat the oil in a pan and add the cinnamon stick and bay leaves. Cook for 1 minute.
  2. Stir in the onions and allow them to soften for 5 minutes.
  3. Add the ginger, garlic and half  the chilli.
  4. After 1 minute, stir in the carrots, sweet potatoes, coconut milk and garam masala powder.
  5. Bring to the boil and simmer for 15 – 20 minutes, or until the sweet potato and carrots are soft. Add some water or vegetable stock if the soup thickens.
  6. In the meantime roast the remaining half chilli over an open flame until the skin blisters.
  7. Once the vegetables are soft remove the cinnamon stick and bay leaves. Discard and pulse the soup using a hand blender or by mashing well until smooth.
  8. Add more coconut milk, vegetable stock or water if you need to and bring back to the boil. Taste and adjust the seasoning with salt.
  9. Serve garnished with the roasted chilli, spinach leaves and pappadums [if using].

This recipe was first published in the November 2014 issue of Complete Wellbeing.


Please enter your comment!
Please enter your name here