Creamy Sweet Potato and Carrot Soup

As the weather cools why not whip up a nourishing soup to warm the body.


  • 500g Kumera (sweet potato), chopped
  • 500g carrots, chopped
  • 1 small onion, peeled and chopped
  • 1 good sized piece root ginger, grated
  • 2 cloves garlic, crushed
  • 1 small bunch coriander, chopped (roots and all). Save some leaves for garnish.
  • 500ml coconut milk
  • 500ml fresh vegetable or chicken stock
  • sea salt
  • freshly ground black pepper
  • 1tblsp olive oil



  1. Gently fry the onion, coriander and ginger in olive oil until soft.
  2. Place Kumera, carrots and cooked onion etc in saucepan. Add stock.
  3. Bring to boil. Simmer uncovered until vegetables are tender (about 20 mins).
  4. Allow to cool slightly
  5. Place cooked vegetables and stock in blender in batches, being careful not to overfill.
  6. Return to clean saucepan and stir in coconut milk.
  7. Season to taste.
  8. Heat until piping hot. Do not boil.
  9. Serve with coriander leaves and sour dough bread

Perfect for a cold night.