[slogan sc_id=”sc1417090374360″]Here at Salus we are all for promoting a healthy workplace, this includes healthy eating and nutrition. You’ll find our recipes for office lunches & snacks easy to make and full of goodness to keep happy & healthy throughout the workday![/slogan]

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This soup is so easy to make and the perfect nourishing lunch to take to work during these winter days. It is really hearty with a little kick of chili which is sure to warm you up! The star of the soup has to be the sweet potato, full of benefits: like vitamin A to help ward off those cold and flu viruses, magnesium which is the relaxation & anti-stress mineral to keep you calm and collected at your desk, also high in carotenoids which have loads of¬† anti-oxidants and will help strengthen you eyesight (helpful if you’re at a computer screen all day!) There is lots more to this wonderful vegetable¬† but you get the jist!

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This makes one BIG pot of soup, so you can put portions in the freezer . If you’re short on freezer space just halve the recipe.


  • 800 g sweet potato peeled and chopped into medium size pieces
  • 400 g carrots peeled and chopped ( I usually cut it smaller than the sweet potato as it takes longer to cook)
  • one red onion roughly chopped
  • one clove of garlic minced or finely chopped
  • 3cm piece of ginger minced
  • 1/2 tsp chili flakes (you can adjust to taste and can also use fresh chili)
  • Half a tin of coconut milk
  • 1 tablespoon of coconut oil (not to worry if you don’t have any at home ! Olive oil is fine too)
  • 1litre of stock (vegetable or chicken)


How to…..

  • In a LARGE pot saute garlic, ginger & chili flakes in coconut oil for a few minutes – taking care not to burn the garlic!
  • Add in chopped onion and saute for a further 10 minutes or until onions are soft.
  • Add in sweet potato & carrots.
  • Add in 1 litre of stock.
  • Bring to a simmer and cover with lid.
  • Cook for about 30-40 minutes or until the sweet potato and carrots are tender.
  • If you are using a liquidizer allow it to cool slightly or use a stick blender to blend.
  • Once it’s blended add in coconut milk and season with salt and pepper to taste.
  • When the soup has cooled you can divide into individual containers, pop them in the freezer; ready to grab for work when you’re running out the door in the morning! Easy peasy!