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Spiced turmeric, sweet potato & carrot soup
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by Donna Hay
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
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.
Donna says The turmeric and ginger base gives this soup nourishing powers.
Typical values per serving:
This recipe was first published in January 2022.