Thai Carrot Soup | Sweet Revolution

Thai Carrot Soup


This thick and creamy soup is perfect for a dark November day!


1 medium sized sweet potato, peeled and cubed

1 red onion, diced

8 medium carrots, sliced

1 small chilli pepper, deseeded and thinly sliced

2 tsp Marigold Bouillon powder

1.5 litre water

3 tbls coconut milk powder


1.  Put all ingredients (except coconut milk powder) in a large heavy-based pan and bring to the boil. 

2.  Reduce the heat simmer for around 10 minutes - or until the carrots are just soft

3.  Turn the heat off and add the coconut milk powder.  

4.  Blitz in a blender until smooth and serve immediately.