Rugani Thai Carrot and Sweet Potato Soup


Developed by Simone Nel, Yellow Papaya for Rugani Juice  

Serves 4 



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 

250 ml 100% Rugani Carrot & Ginger Juice 

1 stem lemongrass 

Salt and pepper to taste 


– Bean Sprouts 

– Chilli Flakes 

– Coconut Milk 



In a saucepan heat the olive oil and fry the celery, onions and carrots till golden brown.

Add the sweet potato, curry paste and coriander. Fry for 1 minute.

Add the vegetable stock and cook till all the vegetables are soft.

Place all ingredients in a blender and add the Rugani juice. Blend till smooth.

Adjust seasoning to liking. To garnish top with coconut milk, sprouts Chilli Flakes and coriander.

Serve immediately.  

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