Thai Carrot and Sweet Potato Soup

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Thai Carrot and Sweet Potato Soup

650 g carrots

2 sweet potatoes

1 onion

Handful of fresh coriander

1 tbsp oil plus 1 tbsp sesame oil

1 clove garlic

1 tbsp grated ginger.

3 lime leaves

1-2 green chilli

1 ltr of stock

How to Make

Takes 30 mins serves 4

  • Preheat the oven to 180℃

  • Peel and chop the carrots and sweet potato and place a baking tray with 1 tbsp vegetable oil.

  • In a food processor blend the onion, garlic, fresh coriander, ginger and 1 lime leaf along with 1 tbsp of sesame oil. Coat the vegetables with the paste and then bake for 25mins 

  • Meanwhile prepare the stock, place in a sauce pan with the remaining 2 lime leaves and bring to the boil.

  • When the vegetable are cooked and slightly charred remove from the oven and add to the stock.

  • Blend to a smooth soup



    Add a little coconut yoghurt or creme fraiché for a creamier taste



JAYNE McGhee