Image by Cala

Sweet potatoes & carrot soup


Bring colours to your day with some simple yet powerful foods that if cooked right become sweet and nourishing. This is one of my favourite soup recipes because it is easy to make and yet it taste nothing short of fantastic.

If you want to make it a little bit more entertaining you just have to add to it some baked chickpeas rolled in polenta, and tempeh or tofu seasoned in tamari and paprika.


Simple and delicious!

  • 800 g Sweet potatoes

  • 200 g carrots

  • 1 brown onion

  • 1 garlic clove

  • 2 tbsp. olive oil

  • 2 tsp. smoked paprika

  • 300ml coconut milk

  •  900 ml water

Image by Sandie Clarke


(for 4 servings)


  • Peel & cut potatoes/carrots in cubes.

  • Dice onion and fry in olive oil with garlic until soft, Add pinch of salt and paprika.

  • Cook and stir for 1min, then add carrots/potatoes.

  • Cook/stir for 1 min then add milk+water.

  • Add salt/pepper, simmer for 30min (covered), then blend until smooth.

For chickpeas:

  • mix 200 gr. of chickpeas with 1 tsp. of paprika + 1 tbsp. of olive oil + 1 tbsp. of polenta.

  • Mix everything, lay on baking tray and bake at 210ºc for 20min (mix 1/2 way)

For tempeh and tofu:

  • Slice and marinate tofu or tempeh in a small container with 1tsp of paprika and 2 tbsp of tamari topped up with water to cover tempeh/tofu. Marinate for at least 1hour before laying into small baking tray with edges to contain liquid. Bake at 200ºC for 30 to 40min or until desired crispiness is reached.

Garnish soup with sliced parsley, chickpeas and tempeh/tofu slices.

Bon appetit!