Ingredients for Sweet Potato Ginger And Coconut Soup
- Fresh Gingerroot
- Garlic Clove
- Olive Oil
- Dry Chili Peppers
- Dried Lemon Grass
- Sweet Potato
- Coconut Cream
- Plain Yogurt
- 4 cups vegetable stock
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet Potato Ginger And Coconut Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sweet Potato Ginger And Coconut Soup
- 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.
- Pour in 4 cups of vegetable stock. Bring to a gentle simmer.
- 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.
- 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.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- 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.
- Gently heat through. Do not boil! Boiling will curdle the yogurt.
- Taste and adjust seasoning as needed. Add more salt, chili, or a squeeze of lime juice for extra zing.
- Garnish with fresh cilantro or chopped scallions before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
80g
Carbs
9g