Sweet Potato Ginger And Coconut Soup Recipe

Warm your soul with this vibrant and flavorful Sweet Potato, Ginger & Coconut Soup! A delicate vegetarian dish perfect as a starter for your next meal, offering a comforting and exotic twist on traditional cuisine. This hearty soup is surprisingly quick to make – ready in under 30 minutes! Impress your guests with this easy-to-follow recipe.

Prep Time 15 mins
Cook Time 25 mins
Calories 284.2 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Sweet Potato Ginger And Coconut Soup 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Potato Ginger And Coconut Soup

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How to Make Sweet Potato Ginger And Coconut Soup

  1. Heat 1 tablespoon of coconut oil in a large saucepan over medium heat. Add 2 minced cloves of garlic and 1 tablespoon of grated fresh ginger. Sauté for 1 minute, stirring constantly, until fragrant.
  2. Pour in 4 cups of vegetable stock. Bring to a gentle simmer.
  3. Add 1 lb of peeled and diced sweet potatoes. Reduce heat to low, cover, and simmer for 10 minutes, or until the sweet potatoes are tender.
  4. Add 1 stalk of lemongrass (bruised), 1-2 small red chilies (finely chopped, adjust to taste), and 1/2 teaspoon of salt. Continue to simmer for 5 minutes.
  5. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  6. Return the soup to the saucepan. Stir in 1 can (13.5 oz) of full-fat coconut milk and 1/4 cup of plain Greek yogurt or coconut yogurt.
  7. Gently heat through. Do not boil! Boiling will curdle the yogurt.
  8. Taste and adjust seasoning as needed. Add more salt, chili, or a squeeze of lime juice for extra zing.
  9. Garnish with fresh cilantro or chopped scallions before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

38g

Fat

80g

Carbs

9g