[Recipe] Sweet potato, carrot and leek soup

This is a recipe for a really easy and super flavoursome soup that can be made in the evening and enjoyed over the next few days. The ginger, corriander and kaffir lime leaves give the soup a freshness that I find goes great with a summer evening. And the smell during the cooking is just amazing! 🙂 If you can’t find kaffir lime leaves, then a suitable replacement could be lime zest and lemon thyme.

– Sara


  • Cuisine: soup, vegetarian


  • 1 sweet potato (mediium-size)
  • 1 leek
  • 2 carrots
  • 2-3 cm piece ginger
  • 2 crushed garlic cloves
  • large bunch fresh coriander
  • bunch of kaffir lime leaves (or use lime zest as an alternative)
  • salt and pepper to taste


  • 1Peel the sweet potato and carrots, then chop them into medium sized pieces. Chop the leek and peeled ginger. Put everything in a pot, then add the garlic, coriander (but save some for later), kaffir lime leaves and some salt and a couple pepper corns. Fill the pot with water, so that it is just covering all the vegetables.
  • 2Bring to a boil, then leave to simmer untill the vegetables are very soft. The longer you leave to boil the more the flavours will infuse, but 30-45 min should be enough. Leave to cool down.
  • 3Once the soup has cooled down, blend it until smooth. Taste and adjust salt and pepper if needed. Serve with some of the leftover fresh corriander.
  • 4Note: If you want the soup to have a bit more of a kick, then add more ginger.

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