Sweet Potato and Coconut Soup

Indulge in the velvety, tropical flavors of Sweet Potato and Coconut Soup, a comforting, nutrient-packed dish that’s as easy to prepare as it is satisfying. This vibrant soup combines the natural sweetness of tender sweet potatoes with the creamy richness of coconut milk, balanced by zesty lime juice and warming spices like cumin and coriander. Infused with aromatic garlic and ginger, it’s a beautifully spiced, vegetarian-friendly meal perfect for weeknight dinners or elegant gatherings. Ready in just 45 minutes, this wholesome bowl of goodness is topped with fresh cilantro and optional red chili flakes for a fragrant and flavorful finishing touch. Serve it warm as a standalone meal or pair it with crusty bread for a heartier option.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium (about 2 lbs) sweet potatoes
• 1 large onion
• 3 cloves garlic
• 1 tablespoon (grated) ginger root
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 tablespoon lime juice
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped, for garnish) fresh cilantro
• 0.5 teaspoon (optional, for garnish) red chili flakes

Directions

Step 1

Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

In a large pot, heat the olive oil over medium heat.

Step 4

Add the chopped onion and sauté for 5 minutes until softened and translucent.

Step 5

Stir in the garlic, grated ginger, ground cumin, and ground coriander. Cook for 1 minute until fragrant.

Step 6

Add the cubed sweet potatoes to the pot and stir to coat them in the spice mixture.

Step 7

Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.

Step 8

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, puree in batches using a countertop blender and return the soup to the pot.

Step 9

Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.

Step 10

Heat the soup gently over low heat for 5 minutes, stirring occasionally. Do not let it boil.

Step 11

Ladle the soup into bowls and garnish with chopped fresh cilantro and red chili flakes, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(5236.6g)

Amount per serving	% Daily Value*
Calories	3985.7

Total Fat 38.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6689.5mg	0%
Total Carbohydrate 857.1g	0%
Dietary Fiber 125.1g	0%
Total Sugars 214.7g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 1355.5mg	0%
Iron 32.7mg	0%
Potassium 2559.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.5%

Protein: 7.4%

Carbs: 84.1%