Sweet potato soup with coconut milk. Easy, healthy, vegan, paleo. So incredibly complex, rich, and velvety smooth you’ll go wobbly in the knees. So ridiculously simple you’ll want to make it a weeknight staple.
This sweet potato soup with coconut milk melds the natural sweetness of sweet potatoes and maple syrup with the zingy jolt of ginger and lime juice. What results is complex, rich, and velvety smooth. And it’s easy, healthy, and creamy as can be. Everything in balance. Exceptionally little time or effort.–Angie Zoobkoff
Sweet Potato Soup
- Quick Glance
- 30 M
- 1 H
- Serves 8
- 1 tablespoon (15 ml) coconut oil
- 2 red onions, peeled and roughly chopped (about 400 g)
- Sea salt and freshly cracked black pepper
- 3 1/4-inch (8-cm) piece fresh ginger, peeled and sliced (about 40 g)
- 4 large sweet potatoes, peeled and roughly chopped (about 1 kg)
- 8 1/2 cups (2 l) store-bought or homemade vegetable broth
- 1/4 cup (60 ml) tamari, soy sauce, or coconut aminos
- 1/3 cup (90 ml) pure maple syrup
- Juice of 2 limes (about 3 tablespoons or 45 ml)
- 2 tablespoons (30 ml) coconut milk, to garnish
- 1. Combine the coconut oil, onions, and a pinch salt in a large, heavy-based saucepan over medium heat. Cover and gently cook, stirring occasionally, until soft and translucent, 5 to 10 minutes. Now add the ginger and sweet potatoes and toss to coat. Crack some black pepper and sea salt into the saucepan and cook, stirring occasionally, for 10 minutes.
- 2. Pour in the vegetable broth and bring to a boil. Immediately reduce the heat to a simmer, cover partially, and gently simmer until the sweet potato begins to fall apart when prodded with a fork, about 25 minutes.
- 3. Remove the pan from the heat and let cool for 5 minutes. Purée until smooth using an immersion blender or, alternatively, you can let the soup cool for 10 minutes and then purée it in batches in a standing blender until smooth.
- 4. Stir in half the tamari, maple syrup, and lime juice. This is when the soup really becomes your own. Taste it and then adjust the flavoring to your taste using more salt, tamari, lime juice, or maple syrup to create a deep, warm, sweet, lightly zingy soup that’s exactly to your liking. Dribble in a little coconut milk before serving.