Creamy Sweet Potato & Ginger Soup
Prep time
Cook time
Total time
Serves: 5 as starter
  • 250g carrots
  • 550g sweet potato
  • 1 cup of coconut cream
  • 3 cups of vegetable stock
  • 3cm ginger
  • olive oil
  • ½ teaspoon of cumin
  • sea salt to taste
  1. Peel the sweet potato and chop into bite sized pieces.
  2. Cut the carrots to a similar size (I didn't peel mine, but you can if you wish).
  3. Roast the potatoes and carrot (drizzled in olive oil) on a baking dish for 45 minutes, at 180 degrees celsius. Once the vegetables are done, leave them to cool.
  4. Peel and grate the ginger, then add to a blender along with the cooled vegetables, coconut cream, stock & cumin.
  5. Add salt to taste, reheat in a pan and serve.
Recipe by Mari Jasmine at