I always make this soup when I need to have a filling soup for family or freinds over. it is also great for a comforting soup if a family member is not feeling well.
It is sweet and kids love it, especially since there are a lot of good vegetables in it.


  • 2 large carrots

  • 4 mediuim potatoes

  • half a butternut pumpkin

  • 1 sweet potato

  • 1 large onion chopped.

  • good splash of olive oil

  • .5 teaspoon curry powder

  • 1 litre of stock (chicken or vegetable)

  • 2 tablespoons coconut powder diluted in half a cup of water.

  • good pinch of nutmeg

  • salt and pepper to taste


  • 1.

    Peel and cube carrots, potatoes, pumpkin and sweet potato.

  • 2.

    In a large pot, lightly brown onion with olive oil and add curry powder and stir. Add vegetables and stir through the onions.

  • 3.

    Add stock and bring to the boil.

  • 4.

    Reduce heat and slowly simmer vegetables till tender.

  • 5.

    Take off the heat and add coconut milk, nutmeg, salt and pepper.

  • 6.

    Blend the soup till smooth and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 348kj
  • Fat Total 3g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 68g
  • Sugar 13g
  • Sodium 1617mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can add a dash of sour cream stirred through before serving.
Soup keeps well in fridge and freezes well.

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