• 2 tablespoons avocado oil, or olive oil
  • 3 carrots, sliced
  • 1 yellow onion
  • 700 g sweet potatoes, peeled and diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely chopped
  • 1/4 teaspoon chilli flakes
  • 1/4 teaspoon paprika
  • 940 g vegetable broth, or more for thinner consistency


  • watercress
  • pistachios
  • coconut cream or yogurt
  • chilli flakes
  • cracked black pepper


  1. Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
  2. Add the garlic, ginger, chilli flakes and paprika. Stir for 2-3 minutes or until fragrant.
  3. Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
  4. Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
  5. To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, chilli flakes, cracked black pepper and watercress.