sweet potato & carrot soup
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Course: Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 262 kcal
Author: sanne

sweet potato & carrot soup with an Asian twist of ginger, chili, turmeric, saffron and coconut milk



  • 625 gr sweet potato
  • 350 gr carrot
  • 10 gr ginger
  • 12 gr garlic 2 cloves
  • 110 gr yellow onion
  • 12 gr red chili 1 piece
  • 1 tsp turmeric
  • 1 tsp paprika powder sweet / mild
  • 1 pinch saffron
  • 270 ml coconut milk
  • 500 ml vegetable stock
  • 250 ml water
  • 2 tbsp peanut oil
  • 2 tbsp lime juice
  • salt
  • pepper


  1. peel the sweet potato and chip into cubes of 2,5 cm. Grate the carrot and chop the onion and garlic. 

  2. finely grate the ginger, deseed the chili and take out the membranes, roughly chop

  3. heat the oil in a pan over a medium heat, fry the onion until translucent. Then add the garlic and fry for 2 minutes. Be careful not to let the garlic turn brown!

  4. Add the species, ginger and chili, mix well and fry for another 2 minutes

  5. Add the sweet potato and carrot. Mix well and fry for 2 minutes. Then add the coconut milk, stock and water and bring to a boil.

  6. Let it simmer for 30 minutes over a low to medium heat. Stir regularly

  7. Puree with a (hand) blender until it is a smooth soup. Season to your own taste with pepper, salt and lime juice

  8. Optionally garnish the soup with chili, fresh coriander and lime zest

Recipe Notes

Is the soup too thick for you? Simple add some extra water

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Nutrition Facts
sweet potato & carrot soup
Amount Per Serving (300 ml)
Calories 262 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Sodium 440mg 18%
Potassium 701mg 20%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 8g
Protein 3g 6%
Vitamin A 497.7%
Vitamin C 15.4%
Calcium 6.6%
Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.