Sweet Potato, Carrot, Turmeric Soup

Sweet Potato, Carrot, Turmeric & Chilli Soup Recipe

This soup is bursting with nutrients and superfoods. The addition of chilli gives it a slightly spicy flavour, so you can dial up the heat by leaving the seeds in or leaving them out with a milder flavour. For a vegan alternative make it with coconut milk.

Serves: 4



Sweet Potato, Carrot, Turmeric & Chilli Soup Recipe

By: Lisa Holmen

This sweet potato, carrot & turmeric soup is bursting with nutrients and superfoods. Dial up the heat by adding some chilli for an extra kick!


Prep time

Cook time



  • 800g sweet potatoes, peeled & sliced
  • 400g carrots, peeled & sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp ground turmeric
  • 1 chilli, finely sliced
  • 1L vegetable stock
  • Salt & pepper, to season
  • 150g milk or coconut milk
  • Cream, to serve (optional)
  • Pumpkin seeds & sesame seeds, to serve
  • Lime, to serve


  • In a large pan, add the sweet potato, carrot, onion, garlic, turmeric, chilli and stock. Bring the mixture to the boil then reduce the heat and let it bubble gently for 15 mins. Remove from the heat.
  • Use a hand blender to blend the soup mixture until smooth.
  • Season with salt and pepper. Stir through milk or coconut milk.
  • Serve immediately topped with a drizzle of cream, pumpkin seeds, sesame seeds, fresh lime and extra chilli if desired.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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