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Please note this recipe is classified as GREEN.

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  • 1 brown onion, diced
  • 1 tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2cm knob fresh ginger, skin removed and grated
  • 2 tsp ground coriander
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 4 cups salt-reduced vegetable stock
  • 8 tbsp Greek yoghurt, to serve


  1. Heat oil in a medium to large pot and add garlic and onion, frying until softened.
  2. Add ground coriander, nutmeg and turmeric stirring continuously for about a minute.
  3. Pour in the stock, then add the sweet potato, carrot and ginger, and bring to the boil
  4. Cover with a lid and cook for about 20 minutes or until vegetables are soft.
  5. Allow to cool then either blend with a stick blender or in a regular blender in batches.
  6. Serve with a dollop of yoghurt and a few grinds of black pepper.

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