Meat Free Mondays- Thai Sweet Potato and Carrot Soup

Another wonderful dish from Madeleine Olivia, I just adore her simple, easy and budget friendly meals that are not only delicious but completely plant based!

I have had this for dinner and lunch at least 10 times since I made it for the first time at the start of this year. To save waste freeze the soup, you then can save it for another day when you want an extra quick meal.

Thai Sweet Potato & Carrot Soup:


4-6 portions


  • 1 onion
  • 2 garlic cloves
  • Thumb of ginger
  • 1/2 tsp chilli
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 large/2 small sweet potatoes
  • 1 large/2 small carrots
  • 500ml veg stock
  • 400ml tin coconut milk
  • Juice of a lime
  • Coriander
  • Salt and pepper


  1. Chop the onion, garlic and ginger, and add to a pot with a drizzle of oil over medium heat. Cook until softened.
  2. Add in the spices, along with a splash of water if it needs it, and fry for a couple of mins.
  3. Meanwhile, chop up the sweet potato and carrots into cubes.
  4. Add in the sweet potato and carrots, coating in the spices.
  5. Pour over the veg stock and coconut milk, stir and bring to a boil.
  6. Once boiling, turn down to simmer until the vegetables are soft.
  7. When everything is cooked, add in the stalks of the coriander, juice of a lime, salt and pepper. Blend.
  8. Taste, adjust seasoning and serve topped with coriander leaves and a side of bread or rice.


If this is something you try please tag @thoughtfulwaysuk on instagram and use the #twmeatfreemondays



1st Image: About — madeleine olivia

Ingredients/method: Creamy Thai Sweet Potato & Carrot Soup — madeleine olivia

2nd image: Creamy Thai Sweet Potato & Carrot Soup — madeleine olivia