Sweet Potato, Carrot & Turmeric Soup with Coconut Milk

Sweet Potato, Carrot & Turmeric Soup with Coconut Milk

Hi foodies! It’s weekend so I have another delicious recipe for you. This time it’s a simple recipe for a sweet potato, carrot & turmeric soup with coconut milk. I love making soups, it’s fun! Usually I just threw together any vegetable that I happen to have on-hand, add water or stock, some spices and seasonings and voilà, a yummy meal is ready in less than 30 minutes!

I’m in love with sweet potatoes right know. I think I’ve eaten more sweet potatoes in the last two weeks than in my whole life! They go pretty well with carrots and super healthy turmetic, but if you’re not a big fan of this aromatic indian spice, you can definitely skip it. This soup is also delicious without coconut milk, although I think it puts all the flavors together and adds a nice and creamy consistency.


To make this soup a more filling meal, I serve it with oven-roasted chickpeas. They also make a delicous healthy snack which stays crispy for a few days! Just drain and rinse canned chickpeas with water, toss them with a little olive oil, season with sea salt, black pepper, chilly flakes and bake for about 40 to 50 minutes in a 400° F oven.



  • 2 large sweet potatoes, peeled and cut into small pieces
  • 2 medium-sized carrots, peeled and cut into small pieces
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cm fresh ginger,chopped
  • 1/3 tsp turmeric
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • a pinch of chilly powder
  • 4 cups water (add more if you prefer thinner soup)
  • 2/3 cups coconut milk
  • a handful of fresh coriander, chopped


  1. Heat a splash of olive oil in a pot, then add onion and fry for about 2 minutes. Add garlic, ginger and fry until golden-brown.
  2. Add pieces of sweet potatoes and carrots and stir-fry for about 2 minutes. Then pour in 4 cups of water, season with salt, black pepper, chilly powder and turmeric and bring to a boil. Reduce the heat and simmer for 20-30 minutes or until the veggies are tender.
  3. Transfer the soup to a blender a mix until smooth.
  4. Pour the soup back to a pot, stir in coconut milk and bring to a boil.
  5. Serve with fresh coriander and crunchy baked chickpeas!

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