Sweet Potato, Carrot & Coconut Soup

While I might not love everything winter has to offer (colds, heating bills, rain, etc), I absolutely adore winter cooking in all its forms but especially soup.

Soup is very possibly the easiest lunch you can throw together on a lazy weekend morning to cure a hangover or cold, and even then it’s so simple to double or triple the recipe to stock up your freezer… and all you need is a few fresh vegetables, some simple store cupboard ingredients and a blender.

I started off my soup making many years ago in college with ‘refrigerator soup’, made from the leftover vegetables in my vegetable drawer which were starting to look a little worse for wear, whatever dried herbs or spices I could lay my hands on and some stock.

I still call upon this recipe from time to time to use up leftover carrots and sweet potatoes, but sometimes you need some other ingredients to make it taste amazing. Adding some fresh coriander leaves, a tin of coconut milk, fresh chillies and lemongrass elevates a simple Saturday lunchtime soup to something utterly luxurious and mouthwateringly delicious.

This recipe is all about the coconut milk which is added right at the end of the cooking process and lends the soup a silky texture and a very distinctive taste. As with all soups, you can really adjust this soup to your own tastes. Add extra spices or more chillies if you want more heat, or even replace the sweet potato with butternut squash, but do not leave out that tin of coconut milk.

The leftovers from this soup will keep for a few days in the fridge and tastes great reheated for lunch the next day.

Sweet Potato, Carrot and Coconut Soup

Sweet Potato, Carrot & Coconut Soup

serves 6

from A Year in Avoca


2 large onions, peeled and chopped
50 g butter
2 potatoes, peeled and chopped
3 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 red chilli, deseeded and chopped
1 lemongrass stalk
600 ml vegetable stock
1 x 400g tin of coconut milk
handful coriander leaves
salt & black pepper


1) Melt the butter in a large saucepan over a low heat and then add the onions. Cook for 10 minutes or so until the onions have softened.
2) Add the potatoes, sweet potatoes, carrots and chilli to the pan and saute for 1-2 minutes. Gently bruise the lemongrass stalk and then add to the pan along with the vegetable stock. Season well, cover and simmer for 20-30 minutes until all vegetables are tender.
3) Remove the pan from the heat and add the coconut milk and the coriander. Remove the lemongrass stalk from the pan- this may have fallen apart during cooking so do double check that you removed all the lemongrass.
4) Blend the soup until smooth and adjust the seasoning. Reheat gently and serve garnished with some chopped coriander leaves.

8 thoughts on “Sweet Potato, Carrot & Coconut Soup

  1. Pingback: lol | Barack Rapah, Naturally

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