zoom

    Save to your scrapbook

    Spiced turmeric, sweet potato & carrot soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced turmeric, sweet potato & carrot soup

    by Donna Hay

    Serves: 4

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    1 stars

    Glossary