Rugani Thai Carrot and Sweet Potato Soup

By Simone Nel, Yellow Papaya for Rugani Juice.

Spicy and filled with goodness, this tantalizing soup is perfect for a cold, winter’s meal.

Prep 25 mins
Cook 25 mins
Ready-in 50 mins


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
½ tsp Thai red curry paste
4 sprigs coriander, extra for garnish
200 ml vegetable stock
1 stem lemongrass
Salt and pepper to taste
– Bean Sprouts
– Chilli Flakes
– Coconut Milk


  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 till all the vegetables are soft.
  4. Place all ingredients in a blender and add the Rugani juice.
  5. Blend till smooth and adjust seasoning to liking.
  6. To garnish top with coconut milk, sprouts Chilli Flakes and coriander.
  7. Serve immediately.

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