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Quick & Cosy Lunch Idea: Creamy Sweet Potato Soup

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

Creamy, filling, with just the right amount of sweetness. If you’re hard-pressed for time, this sweet potato soup recipe is great to make ahead and heat up whenever you need a fast lunch.

 2 large carrots
 1 cm root ginger
 1 celery stick
 1 tbsp coconut oil or canola oil
 ¼ large orange, zest and juice
 1 kg sweet potatoes. (Our tip for picking sweet potatoes: Select sweet potatoes with tight, unwrinkled skins that show no signs of blemishes or bruises. Choose small- to medium-sized ones as the larger they get, the starchier it is.)
 2 sprigs of thyme or 1 tbsp of mixed herbs
 200 ml coconut milk
 625 ml stock (chicken or vegetable stock will suffice)
 1 tbsp coriander leaves
 ¼ tsp salt
1

Peel and chop the carrot, ginger and celery into large chunks.

2

With the food processor attachment fitted on, add the carrot, ginger and celery. Pulse until everything is roughly combined.

3

Add oil to a large saucepan over medium low heat and saute the carrot-ginger-celery mixture in the pan until softened. That will take around 5 to 10 minutes.

4

Juice and zest the orange quarter. Set aside.

5

Peel and chop the sweet potato into 3cm chunks and add it to the pan, together with the carrot-ginger-celery mixture.

6

Add your chosen herbs to the pan.

7

Add the orange zest, coconut milk and stock to the pan. Simmer for 15-20 minutes.

8

Chop the coriander and add it to the pan mixture. Add salt.

9

Transfer the soup to the blender and puree until smooth.

10

Serve in bowls, preferably with bread.