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Weather is transitioning from autumn to winter and we are moving from one big festival of Diwali to Christmas. Ideal opportunity to bring in some hearty veg and spices together, allowing for some well needed detox to happen as we get ready for the upcoming festive feast. Tried this for the first time and believe me when I say it was delish…ginger is god sent! This soup will be making repeat appearances in my kitchen! 

Servings 3-4


  • 3 cups sweet potato chunks
  • 1 tbsp oil
  • 1 large onion, chopped
  • 2 lemongrass stalks, chopper inner
  • 1 tbsp garam masala powder
  • ½ tsp salt
  • a handful of coriander stalks
  • 1 tsp ginger, finely chopped
  • 1 veg stock cube dissolved in 500ml hot water
  • 400ml coconut milk (I used low fat)
  • ½ tsp lime juice
  • Fresh coriander and chilli for garnishing


  • Roast sweet potato chunks seasoned with oil at 200 degrees celsius for 25-30 minutes.
  • Heat oil in a pan, add chopped onion and cook until soft.
  • Add chopped inner of lemongrass stalks, add garam masala powder, salt & cook for further 2 minutes.
  • Chop coriander stalks and add that to the pan along with chopped ginger. Cook for 5 mins.
  • Add veg stock cube dissolved in hot water to the pan.
  • Add roasted sweet potato and coconut milk to the pan and simmer for 5 minutes. Set aside to cool. Blend until smooth, add lime juice and garnish with fresh coriander and chilli.
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