Sweet Potato and Orange Soup

Sweet Potato and Orange Soup

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2 large carrots (200g)

5g root ginger

1 celery stick (55g)

1tbsp coconut oil

¼ large orange, zest and juice

800g Sweet Potatoes

2 sprigs thyme

200mls coconut milk

625mls vegetable stock

2tbsp coriander leaves

¼ tsp  sea salt 


  1. Peel and chop the carrot, ginger and celery into 4cm chunks and add to the goblet. Chop using the Pulse function.
  2. Heat the oil in a large saucepan and add the contents of the goblet. Sauté on a medium/low heat for 5minutes until ingredients soft.
  3. Juice and zest the orange quarter.
  4. Peel and chop the sweet potato into 3cm chunks, add it to the pan.
  5. Remove thyme from its stalk, and then add it to the pan.
  6. Add the orange zest, coconut milk and stock to the pan; leave to simmer for 15-20 minutes.
  7. Chop the coriander and add to the soup with the orange juice and seasoning, give the soup a good stir.
  8. Allow the soup to cool to room temperature before transferring to the goblet. Select the soup programme to puree.  
  9. Serve with some freshly chopped coriander

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