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A napkin lies next to a bowl of sweet potato and coconut soup with a spoon.

Sweet Potato and Coconut Soup

Rich and creamy sweet potato and coconut soup is flecked with fresh ginger and infused with a zingy hint of bright lemon juice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 157
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, grated and sliced
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper
  • 3 sweet potatoes, (about 2 pounds) peeled and cubed
  • 3 garlic cloves, sliced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lemon juice
  • 3-4 cups water or broth
  • 1 14-ounce can full-fat coconut milk

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic and cook for another minute.
  2. Add the sweet potatoes, ginger, lemon juice, 3 cups of the broth, and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
  3. Using a stick blender, puree the soup until very smooth. Or, carefully transfer the hot soup to a blender and blender until smooth. Serve with lemon slices or wedges.

Notes

  • Use an immersion blender. I love leaving the soup in the pot and using an immersion blender to puree it. This also avoids having to pour boiling hot soup into a blender and back into the pot!. If you don't have an immersion blender, though, no worries, a blender or food processor will be perfect.
  • Substitute lime juice. I love the tartness of lemon in this soup! Another lovely flavor pairing with sweet potato is lime, so try fresh lime juice instead of lemon if you wish.
  • Add olive oil and cracked black pepper. A little drizzle of olive oil and a grind of fresh black pepper across each soup bowl just before serving is a special touch.
  • Add sour cream or yogurt. For a pretty flavor contrast swirl a little sour cream, Greek yogurt, or regular plain yogurt into each serving of soup. Use dairy-free sour cream or yogurt if needed.