Thai Sweet Potato and Carrot Soup

Winter is creeping up and soon a whole different culinary chapter will make its way into the kitchen. It is time for warm, comforting, soul-nourishing and immune-supporting dishes.  The flavour explosions that soups (done correctly) can bring to the table are something to get excited about!

Recipe Details

4 Servings

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Nutritional Information

Energy: 323 kCal

Protein: 5.3 g

Carbohydrates: 31.9 g

Sugar: 12.6 g

Fat: 21 g

Fibre: 3 g

Dietary Requirements

Lacto-Ovo Vegetarian



Low GI

Equipment List


Cutting board

Large pot

Blender/food processor or stick blender


  • 1 brown onion
  • 4 medium carrots, sliced
  • 3 medium sweet potatoes, peeled and sliced
  • 3 garlic cloves, peeled
  • fresh ginger (5cm piece), peeled and roughly chopped
  • 1 lemon's juice
  • 2 red chillis (optional to increase the spiciness to your liking), thinly sliced
  • 1 can coconut cream
  • 1 tbsp Liviana® Wild Blossom Honey with Bird's Eye Chilli
  • 1 tbsp Liviana® Light Roast Smooth Peanut Butter 
  • 1 tbsp Liviana® CBD-Infused Extra Virgin Olive Oil 
  • 1 cup fresh coriander (½ cup for garnish)
  • ½ cup almonds, roasted (for garnish and crunch)
  • Salt


  1. Add all of the ingredients to a large pot and bring to the boil over a high heat. Turn to a simmer until carrots and sweet potato are soft and cooked through.
  2. Blend it until silky smooth. 
  3. Garnish with fresh coriander, roasted almonds and a slice of lemon.

Wilna Eksteen

Registered Dietitian

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