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    Spiced turmeric, sweet potato & carrot soup

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    Spiced turmeric, sweet potato & carrot soup

    by Donna Hay

    Serves: 4


    2 tbsp extra virgin olive oil
    2 onions, chopped
    2 tsp ground turmeric
    1 tsp ground cumin
    2 tbsp finely grated ginger
    750g sweet potato, peeled and cut into 2cm pieces
    4 carrots, peeled, quartered lengthways and cut into 2cm pieces
    2 x 400ml cans coconut milk
    500ml good quality chicken stock
    16g coriander leaves, chopped
    Sea salt
    Cracked black pepper
    Sliced red chilli, to serve


    Place a large saucepan over a medium-high heat. Add the oil, onions, turmeric, cumin and ginger and cook for 3 minutes, stirring constantly, until soft. Add the sweet potato, carrots, coconut milk and stock and simmer for 30-35 minutes, or until the vegetables are tender. Add the coriander, salt and pepper and stir through. Divide the soup between bowls and top with the sliced chilli.

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    Donna says The turmeric and ginger base gives this soup nourishing powers.


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    2 stars