Goodness in a bowl, this soup is delicious there is something about the way that the warming spices dance with the sweetness of the coconut and sweet potato.

This combo creates a special blend of delectableness, it’s a must-try. Turmeric is the special guest in this recipe. It is responsible for that vibrant yellow colour.



  • 2 large sweet potatoes (700g approx)
  • 150ml water ( 2/3 of a can)
  • 400ml (1 can) coconut milk – full fat
  • 1 inch cubed fresh ginger
  • 1 large garlic clove
  • 1 teaspoon of sea salt
  • 1 teaspoon turmeric powder
  • Twist black pepper
  • Handful chickpeas (pre-cooked)
  • Handful fresh parsley


  1. Chop the sweet potato into cubes and put into a large soup pan.
  2. Add the water and coconut milk and turn on the heat (once it comes to the boil, turn it down to a simmer).
  3. In the meantime, peel and finely grate the ginger.
  4. Crush the garlic clove.
  5. Add ginger, garlic, turmeric, salt and black pepper to the pan.
  6. Cook for 15 to 20 minutes (or until you can easily pierce the sweet potato with a fork).
  7. Pulse a hand blender through a few times – or simply mash through with a potato masher to break everything down into pieces and help everything meld together nicely.
  8. Add the chickpeas and then heat through again for a minute (to warm the chickpeas up).
  9. Finely chop the parsley and mix in or garnish with it, right at the end.
  10. Enjoy!