Thai Carrot and Sweet Potato Soup

Rugani 100% carrot juices make a wholesome soup a lot easier, packed with nutrients. Just a few ingredients are needed make this light, creamy, sweet, and spicy Thai carrot & sweet potato Soup. Light, fresh, and delicious, plus it’s budget-friendly.


Cooking Methods

  • Blending
  • Cooking




  • 1 Tbsp olive oil
  • 2 celery stalks, roughly chopped
  • 1 onion, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 sweet potatoes, peeled and roughly chopped
  • 1/2 Tsp Thai red curry paste
  • 4 sprigs coriander, extra for garnish
  • 200 ml vegetable stock
  • 250 ml 100 % Rugani Carrot & Ginger Juice
  • 1 stem lemongrass
  • Salt and pepper to taste


  1. In a saucepan, heat the olive oil and fry the celery, onions and carrots till golden brown.
  2. Add the sweet potato, curry paste and coriander. Fry for 1 minute.
  3. Add the vegetable stock and cook until all the vegetables are soft.
  4. Place all ingredients in a blender and add the Rugani juice. Blend until smooth.
  5. Adjust seasoning to liking. To garnish, top with coconut milk, sprouts, chilli flakes and coriander.
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