Sweet, creamy and warming, you'll be making this soup time and time again.

prep time 5 mins    total time 20 mins     serves 4-6


  • 1 onion
  • 2 garlic cloves
  • Thumb of ginger
  • 1/2 tsp chilli
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 large/2 small sweet potatoes
  • 1 large/2 small carrots
  • 500ml veg stock
  • 400ml tin cocout milk
  • Juice of a lime
  • Coriander
  • Salt and pepper




  1. Chop the onion, garlic and ginger, and add to a pot with a drizzle of oil over medium heat. Cook until softened.
  2. Add in the spices, along with a splash of water if it needs it, and fry for a couple of mins. 
  3. Meanwhile, chop up the sweet potato and carrots into cubes.
  4. Add in the sweet potato and carrots, coating in the spices. 
  5. Pour over the veg stock and coconut milk, stir and bring to a boil. 
  6. Once boiling, turn down to simmer until the vegetables are soft. 
  7. When everything is cooked, add in the stalks of the coriander, juice of a lime, salt and pepper. Blend.
  8. Taste, adjust seasoning and serve topped with coriander leaves and a side of bread or rice.


  • It might seem odd to eat soup with rice, but it is one of my favourite things to have with soup, especially Asian-style soups. 
  • If you prefer more liquid-y soup, add some more water to make it your desired consistency.