Coconut and sweet potato soup
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Serves:     people
Notes from Anna

This vegan soup gets a wonderful creamy texture from the sweet potatoes and carrots and it’s packed with antioxidants, vitamins and fibre from the vegetables and plant protein from the lentils. Serve with wholegrain, crusty rolls for a satisfying dinner.

If you don’t have any coconut oil, this soup is equally delicious and nutrient-rich made with olive oil. Any leftovers are great for the lunchbox the next day.





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  1. Peel and roughly chop the sweet potatoes and carrots. Wash and halve the plum tomatoes. Peel and finely chop the onion. Peel and crush the garlic. Peel and grate the ginger. Wash and roughly chop the coriander. Prepare the stock according to packet instructions.
  2. Warm the coconut oil in a large pan. Add the cumin seeds and cook for a couple of minutes, then add the onion, sprinkle with a little salt and cook gently for 7-8 minutes, stirring frequently.
  3. Add the grated ginger, turmeric and crushed garlic and cook for another couple of minutes. Add the sweet potatoes, carrots and chopped coriander and stir well to combine. Cook the vegetables for 5 minutes, stirring frequently.
  4. Add the tomatoes to the pan, mix well and, after a minute, add the lentils and stock. Simmer for 20 minutes.
  5. Blitz the mixture in a blender to a creamy consistency, adjust the seasoning and serve.

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