About the Recipe
This isn’t just any carrot and sweet potato soup—it’s your cosy, cold-fighting, feel-good-in-a-bowl remedy! Packed with immune-boosting ginger, garlic, turmeric, and cumin, it’s like a warm hug for your insides. Roasting the veg brings out their natural sweetness, while creamy coconut milk makes every spoonful irresistibly silky. And those toppings? Well, they’re the cherry (or should we say pumpkin seed?) on top.

Ingredients
700g carrots, peeled and chopped
300g sweet potatoes, peeled and chopped
1 brown onion, peeled and sliced into wedges
2 cloves of garlic, unpeeled
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon olive oil
50g ginger paste
400g tin of coconut milk
800ml water
Salt
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TOPPING IDEAS
Thinly sliced spring onion
Toasted pumpkin seeds
Swirl of plain yoghurt
Preparation
Preheat your oven to 200C
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Chop your carrots and sweet potato into similar size chunks (about 2cm) and place in a large roasting dish. Add the onion, garlic and all your spices. Drizzle over the oil and gently mix to make sure the veg is well covered. Roast for 20 minutes. Give a gentle stir and roast for a further 10 minutes if needed. Keep an eye on the veg – you don’t want burnt edges.
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When cooked, squeeze the garlic onto the veg and add all the roasted veg to your blender bowl. Add the ginger, coconut milk, water and a good pinch of salt. Blitz on high until you have a deliciously creamy soup. When you’re ready to serve, gently warm the soup up in a large saucepan over a medium heat. Ladle into hot soup plates and sprinkle over the topping of your choice. Yum! Yum!
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