Thai carrot & sweet potato soup

Gluten free / dairy free

Cooking time 30 minutes

Serves 4


    • 1Tbsp coconut oil
    • 1 red onion chopped
    • 3 crushed garlic cloves
    • 1 Tbsp chopped ginger
    • ½ tsp chilli flakes
    • 2 Tbsp Thai red curry paste
    • 1 Tbsp fish sauce
    • 4 carrots, sliced
    • 1 large sweet potato, cubed
    • 1 red pepper, sliced
    • 1 vegetable stock cube
    • 500ml hot water
    • 150g red lentils
    • 400ml coconut milk
    • Juice of 1 lime


    • Fresh coriander
    • Sprinkling of pumpkin seeds


  1. Heat the oil in a large saucepan and add the onion, garlic, ginger and chilli flakes and fry until soft.
  2. Add the curry paste and fish sauce and simmer.
  3. Add the carrots, sweet potato and peppers and slightly increase the heat.
  4. Dissolve the stock cube in hot water and add to the pan along with the lentils and bring to the boil.
  5. Reduce the heat and pour over the milk and squeeze in the lime juice.
  6. Stir through and continue to cook until the veg is soft.
  7. Pour the contents into a blender and pulse until it reaches the desired consistency.
  8. Serve with fresh coriander and pumpkin seeds.