Sweet Potato Soup With Coconut Milk

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.

A white earthenware bowl of sweet potato soup with coconut milk drizzled over the top.

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
  • Quick Glance
  • 30 M
  • 1 H
  • Serves 8
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Ingredients


Directions

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.

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.

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.

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.

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Recipe Testers' Reviews

This sweet potato soup is a beautiful, simple, and lovely vegan soup (the vegan part is a bonus—you can easily share this with vegans as well as omnivores!). The ginger can be as bright as you like—interpret the 3 1/4-inch-long piece of ginger as a thick slice and you’ll get a full gingery accent, use a thinner slice and you can be more gentle. You can control the salt either by using less tamari or a low-sodium tamari. The whole soup comes together in about an hour and you get a velvety smooth soup. It would be perfectly suited to serving as a first course or a main or as a party appetizer in demitasse servings. Besides a drizzle of coconut milk, I added a thin swirl of balsamic.

This sweet potato soup is a warm and comforting soup for cold snowy days. It’s easy enough to make for a weeknight meal. Cooking times were pretty much on point and the hands-on work is just peeling and chopping. After puréeing, the soup was rich and velvety. The taste of ginger was fresh and there was a rich note from the tamari. The maple provided a nice sweetness. I don't think there is anything I would change about this recipe.

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