Sophie Higgins Nutrition

Nutrition & Yoga

7 temp soup pic.medium
10 10 2017

Coconut and curried root vegetable soup

A simple, nourishing soup, that's sure to become a winter favourite!

As soon as the leaves start to turn red and crunchy, and the darker and chillier mornings slowly creep in, I begin to crave hearty, wholesome soups, that nourish me right to the soul. I'm usually a sucker for chunky soups, but the thickness and creaminess of this blended coconut and curried root veg soup wins me over every time!

Serves 4


  • 2 medium carrots (skin on, chopped)
  • 2 medium parsnips (skin on, chopped)
  • 1 medium sweet potato (skin on, chopped)
  • 1 onion (diced)
  • 2 cloves garlic (crushed)
  • 400ml can coconut milk
  • 750ml vegetable or chicken stock
  • 1 tbsp coconut oil
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp cardamom
  • Salt
  • Black pepper
  • Pumpkin seeds (optional)
  • Sunflower seeds (optional)


Heat the coconut oil in a large saucepan, then add the onion and garlic, and cook for 5 minutes until soft. Add the spices and cook for another minute.

Add in the chopped veg and stir, coating thoroughly with the spices. Pour in the stock and the coconut milk, add a pinch of salt, bring to the boil, then reduce to a simmer for 25-30 minutes, or until the veg is soft.

Remove the pan from the heat, and blend the soup until smooth and creamy. Finish with cracked black pepper, and top with a sprinkling of pumpkin and sunflower seeds for added texture and crunch.