• Najwa Kronfel


This nourishing soup has all the right ingredients to help you fight back against winter’s worst chilling days and everything that comes with it. Healthy and absolutely delicious, this soup surely has become a family favorite.

It has just the right amount of heat from freshly minced ginger. The sweet note comes from the sweet potatoes, apple, carrots and coconut milk. It’s subtlety perfumed with spices like nutmeg, cinnamon and curry. This delightful combination of flavors is what makes this soup so satisfying, luscious and just so tasty. Seriously, one of the best soups I’ve ever made.

Sweet Potato, Curry, Ginger and Coconut Soup


2 Tablespoons EVOO

1 medium onion, roughly chopped

2 medium carrots, peeled and chopped

3 celery stalks, chopped

Minced ginger, about 2-inch piece or 1oz

3 garlic cloves, minced

1 apple, peeled, cored and sliced

3 medium size sweet potatoes (about 3 pounds) peeled and cut into 2-inch pieces

1 teaspoon cumin

1 tablespoon curry powder

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

2 sprig of thyme

2 bay leaves

Salt and pepper to taste

7 cups of water

1 cup coconut milk


  1. In a large pot, heat the olive oil. Add The onions, carrots, celery, ginger and garlic, cook for 10 minutes.

  2. Add the apple, sweet potatoes, cumin, curry, nutmeg, cinnamon, thyme, bay leaves, salt and pepper, stir well and cook for another 5 minutes.

  3. Add the water to the pot, cover and let let boil for 35 minutes or until all vegetables are tender. Remove the bay leaves. Using an immersion blender, puree until smooth. Serve hot.


If using a blender, puree in small batches to prevent spillage.

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