Soup that’ll warm your cockles
CARROT, SWEET POTATO & COCONUT SOUP
It’s that time of year when we want hearty comfort food. The nights are drawing in, the grey skies are gloomy and the cold weather is bleak. We seek warming, satisfying food that nourishes our souls, not just our bodies. At the same time, the festivities of December – and the accompanying conveyor belt of rich, heavy food and alcohol – mean we also crave something light and more refreshing to eat. This soup hits both spots.
Packed with seasonal root vegetables, it’s satiating enough to slurp from a steaming bowlful while you cosy up on the sofa with a big blanket. But with tropical flavours like coconut and lime it’s simultaneously fresh and revitalising. A little hint of spice excites those taste buds. It’s so tasty you wouldn’t notice it’s vegan, paleo, gluten free, dairy free and chock-a-block with wholesome ingredients. And it’s super easy to make! What more could you want?
Makes 4 large portions
Ingredients
- 200g sweet potato (approx. 1 regular sized sweet potato)
- 1 onion, sliced
- 350g carrots, cut into small chunks (approx. 3 large carrots)
- 1 garlic clove, chopped
- Quarter teaspoon chilli flakes/fresh chilli (or more if you like it hot)
- Half teaspoon mild curry powder
- 250 mls coconut milk
- 500 mls vegetable stock/water/chicken bone broth
- 1 lime, zest and juice
Method
- Peel the sweet potato and chop into chunks. Toss with a bit of oil and bake in a medium oven until soft all the way through (approximately 15 minutes.)
- Meanwhile, place a large saucepan on the hob and heat up some oil. Add the onions, chilli and good quality salt to taste. Cook on a medium heat until translucent then add the carrots, garlic and curry powder. Cook until the onions are softened. Be careful not to let the spices burn – add a tiny splash of water if they cook too fast.
- Whether you’re using stock, broth or plain water, add it now along with the coconut milk. Turn the heat high so that the liquid comes to a boil, then turn the heat to low and let the soup simmer until the carrots are completely cooked through – approx 15 minutes (if the carrots are hard in places, the soup won’t blend well.)
- Mix in the cooked sweet potato.
- Blend the soup until smooth. You can use a hand blender directly in the saucepan (watch out for splashes!) or transfer to a full-size blender and then pour back into the saucepan once blitzed.
- If the soup is too thick, add more liquid until it’s the consistency you like. Taste to check there’s enough salt. Warm through for a few more minutes.
- To serve, pour into a bowl. Either squeeze some lime juice and sprinkle lime zest directly onto the top or mix the zest and juice with olive oil to make a citrus-infused oil and drizzle this on top of the soup.
- I love to eat this with a crusty, toasted piece of spelt sourdough bread. Turn down the lights, find the perfect playlist on Spotify and enjoy!