Nutritionist Lucy Hyland

Carrot and Sweet Potato Soup

January 13, 2024
Posted by Lucy

Its January. Its cold.

Everything around me is screaming slow down, comfort,enjoy and take time out.

So its the perfect to make a big bowl of soup and nourish your soul.

I'm trying to keep a cold at bay so I want something filled with antioxidants to boost my immune system and naturally warming properties.


Carrot and Sweet Potato Soup

Carrot and Sweet Potato Soup


  • 1 red or yellow onion - chopped
  • 2 cloves of garlic - chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 turmeric
  • 2 inches ginger root - grated
  • 3 large carrots - chopped
  • 1 sweet potato - chopped
  • 1 1/2 cups of red split lentils - washed and drained well
  • 1 litre of boiling water or stock
  • 1 can coconut milk
  • 1 tbsp maple syup


  1. Add a little water or coconut oil to a large saucepan and put on medium heat.
  2. Saute the onions for around 5 minutes to soften.
  3. Add all the spices and stir well for a minute.
  4. Add the garlic and ginger and cook for a minute.
  5. Add the carrot, sweet potato, split lentils and give a good stir. (to save cooking time, I grate the carrots and sweet potatoes and they cook in a quarter of the time!!)
  6. Add the boiling water or stock and season with some salt or pepper. Bring to the boil and then reduce down a little. Allow to boil steadily around around 10 minutes (if grated) or 20-30 minutes until the carrots are soft.
  7. Add the coconut milk and bring to boil, stirring the coconut milk through the mixture. Add maple syrup and stir well.
  8. Blitz with a hand blender or place in food processor.
  9. Serve straight away.
  10. I get about 4-5 lunches out of this.
  11. Wheat free, gluten free, sugar free, dairy free


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