Sweet Potato Ginger and Coconut Soup

Warm up your soul with this creamy Sweet Potato Ginger and Coconut Soup, a comforting bowl brimming with vibrant flavors and nourishing ingredients. This hearty recipe highlights the natural sweetness of tender sweet potatoes, perfectly complemented by the zing of fresh ginger and the indulgent creaminess of coconut milk. A fragrant blend of cumin and coriander adds earthy depth, while a splash of lime juice brightens the dish with a hint of citrus. Quick and easy to prepare, this gluten-free and vegan soup is ideal for weeknight dinners or meal prepping. Serve it with a sprinkle of fresh cilantro for an extra pop of flavor and an inviting presentation. Perfect for cozying up during cooler months or as a starter to impress guests, this one-pot wonder is as wholesome as it is delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium (around 2 lbs total) sweet potatoes
• 1 medium, diced onion
• 3 crushed garlic cloves
• 2 tablespoons, grated fresh ginger
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1 cup unsweetened coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 tablespoon lime juice
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro

Directions

Step 1

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

Step 2

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Add the garlic and grated ginger to the pot, stirring for 1 minute until fragrant.

Step 4

Stir in the ground cumin and ground coriander, cooking for an additional 1 minute to toast the spices.

Step 5

Add the cubed sweet potatoes to the pot and stir everything together well to coat the potatoes in the aromatics and spices.

Step 6

Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.

Step 7

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return to the pot.

Step 8

Stir in the coconut milk and lime juice, and season with salt and black pepper to taste. Heat gently for 2-3 minutes to combine flavors, but do not bring to a boil.

Step 9

Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired. Serve warm.

Nutrition Facts

Serving size	(5054.2g)

Amount per serving	% Daily Value*
Calories	3879.6

Total Fat 41.5g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6656.8mg	0%
Total Carbohydrate 822.7g	0%
Dietary Fiber 124.4g	0%
Total Sugars 186.6g
Protein 75.2g	0%

Vitamin D 0IU	0%
Calcium 1770.4mg	0%
Iron 33.3mg	0%
Potassium 2176.6mg	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: 9.4%

Protein: 7.6%

Carbs: 83.0%