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.
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Recipe Information
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
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the garlic, grated ginger, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
Add the cubed sweet potatoes to the pot and stir to coat them in the spice mixture.
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.
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.
Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.
Heat the soup gently over low heat for 5 minutes, stirring occasionally. Do not let it boil.
Ladle the soup into bowls and garnish with chopped fresh cilantro and red chili flakes, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6690 mg | 291% | |
| Total Carbohydrate | 857.1 g | 312% | |
| Dietary Fiber | 125.1 g | 447% | |
| Total Sugars | 214.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1356 mg | 104% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 2559 mg | 54% | |
*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.
