Beet, Sweet Potato and Carrot Soup

2 January 2015

There's nothing as soothing as a hot bowl of home-made soup on a cold winters day.  This beautifully coloured soup makes great use of seasonal roots at this time of year, and the unique flavour comes from the zing of fresh lemon to cut through the sweetness of the vegetables and coconut.  Super good for you too, a great boost for your immune system and very cleansing.   Enjoy


2 medium beets

2 medium sweet potatoes

2-3 medium carrots

3 tablespoons fresh chopped ginger root

1 can organic coconut milk

1-2 tablespoons coconut oil or olive oil

salt to taste (I use a couple of teaspoons for the recipe, but adjust to your liking)


Juice of a whole lemon (or sometimes more, depends on the size of the lemon and your own taste)


  1. Chop veg into equal size smallish chunks. OK to keep peel on if organic vegetables being used

  2. Heat oil gently in a big pot, saute ginger and add veg. Saute for about 10 mins or so until veg start to slightly soften

  3. Top with water – just enough to cover the veg. Bring to a boil, then reduce heat, simmer and cover over. Cook for about 20 mins until veg cooked but not soggy

  4. Add coconut milk and salt to taste

  5. Blend the soup. Add lemon juice

  6. Heat through for a few minutes and serve.