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This sunny coconut + sweet potato soup is creamy and sweet. This soup is super healthy and nutritious, containing loads of fresh veggies and immune boosting turmeric. A simple + quick to make weeknight dinner or lunch!
Why you will love this recipe
Are you looking for an easy weeknight dinner that is nutritious and filling? Make this soup with spicy Asian flavors. The soup is creamy because of the coconut milk and aromatic because of the use of the spices.
What I like about this recipe is that it’s different from other sweet potato soup recipes. In this soup the vegetables remain chunky and they are not blended. I like the soup to still have a bite to it.
The soup is also balanced by a hint of natural sweetness. The sweetness of the sweet potato really adds a depth of flavor to this soup.
Ingredients to make this coconut + sweet potato soup
You don’t need a lot of ingredients to make this easy + delicious soup. Most of the ingredients are most likely already in your cupboard.
To make this coconut + sweet potato soup, you need the following ingredients:
- Sweet potatoes
- Carrots
- Onions + garlic
- Ground spices: turmeric + cumin
- vegetable stock
- light coconut milk
- olive oil, salt + pepper
- to serve alongside: some chopped coriander, chili, cooked rice or naan bread
How to make coconut + sweet potato soup
This soup is super easy to make. You don’t need to blend the ingredients. The vegetables remain chunky.
Prepping the veggies is actually the hardest part. Make sure to dice the sweet potato and carrots in evenly 1 cm. chunks.
Then, you saute the onion, garlic + spices in a little olive oil, you add the rest of the ingredients and let it all simmer for 25 minutes or so. Season to taste and the soup is done!
Recipe suggestions
To make the soup even more filling + nutritious, you could add some additional toppings:
- Add some cooked (brown) rice to make the soup more filling and add some bite + texture.
- Or: Serve the soup with some indian naan bread or other flat bread of choice.
- Fresh herbs such as coriander + fresh chili take this soup to the next level.
Did you make this recipe?
I hope you’ll love this delicious coconut + sweet potato soup as much as I did. If you made this recipe and loved it, please share your comments + sugestions below!
Coconut + sweet potato soup
Course: Dinner, LunchDifficulty: Easy6
servings15
minutes25
minutesThis sunny coconut + sweet potato soup is creamy and sweet. This soup is super healthy and nutritious, containing loads of fresh veggies and immune boosting turmeric. A simple + quick to make weekday dinner or lunch!
Ingredients
- For the soup:
700 grams sweet potatoes, diced
500 grams carrots, diced
2 onions, chopped
4 cloves of garlic, grated
Fresh ginger, 2 cm., grated
1 tsp olive oil
2 tsp ground cumin
3 tsp ground turmeric
4 vegetable stock cubes stirred into 1300 ml. boiled water
1 can of light coconut milk (400 ml.)
Sea salt + pepper
- To serve:
Coriander + chopped fresh chili
Cooked brown rice
Boiled eggs
Or : Naan bread
Directions
- Heat oil in a large cooking pot on low heat. Add the onion, grated garlic, grated ginger, cumin + turmeric and stir fry for a minute until fragrant.
- Add the diced sweet potatoes + carrots. Add the stock and the coconut milk. Set on high heat and let it come to a simmer. Then, turn down the heat to low and simmer for 25 minutes until the vegetables are soft.
- Turn off the heat and season well with salt + pepper. Taste the soup. It should have a sweetness to it from the sweet potatoes. Add a little extra sugar if the taste is not sweet enough.
- Garnish the soup with coriander leaves and fresh chili. You can stir in some rice + boiled egg or serve the soup with naan bread.
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