- Dish type
- Vegetable soup
- Root vegetable soup
- Sweet potato soup
This recipe is one of our favourites, although I tend to leave the ginger out usually.
79 people made this
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons grated ginger (optional)
- 1kg sweet potato
- 750ml chicken stock
- 400ml coconut milk
- 1 tablespoon lemon juice
- salt and pepper to taste
- fresh coriander to garnish
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Heat olive oil in a large saucepan. Add the onion and ginger and cook until the onion softens. Add the sweet potato and stir to coat in the onion mixture. Add the chicken stock and cover the saucepan. Bring to the boil, and then reduce heat. Simmer for about 12-15 minutes or until the potato has softened.
- Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the coconut milk, and reheat over a medium heat. Stir occasionally. Season with salt & pepper, lemon juice and coriander. Serve with crusty bread.
Reviews & ratingsAverage global rating:(8)
Reviews in English (9)
Very simple and tasty! I didn't have chicken stock or fresh ginger so I used water and mild curry powder instead, and it was really nice. The coconut milk makes it. Would definitely have more depth with chicken stock, though.-20 Jun 2012
Enjoyed making and tasting a different soup but would probably add less coconut milk next time. It seemed quite rich. Made it before Christmas and froze it. The family gave it the thumbs up!-01 Jan 2013
Very easy to make, I followed the recipe except for the coriander which I did not have. I cubed the sweet potato into quite small pieces and used "easy" ginger from a jar. I served it with garlic bread and it was delicious.-23 Jan 2013
Instant Pot Sweet Potato Coconut Soup
Hey there! Today&rsquos new blog post is all about another quick and easy Instant Pot recipe! It&rsquos deliciously sweet, savoury, creamy, and full of flavour!
I hope you enjoy this recipe for: Instant Pot Sweet Potato Coconut Soup!
How to make sweet potato and coconut curry soup:
In a large pot/pan heat 1/2 tbsp of coconut oil on medium heat. Once melted add the finely chopped red onion and fry for a few minutes before adding crushed garlic.
Once the onion is soft and translucent add the spices. Give it a good stir and fry for about 20 seconds until fragrant.
Now it&rsquos time to add the sweet potato, coconut milk and stock. This is left to simmer for bout 20 minutes until the sweet potato is soft through, use a knife to check.
I used three medium-large sweet potatoes, which was about 1kg/2.3lb. Peel them and then cut into 1.5 inch chunks. I cut the sweet potatoes into discs and then into cube sized pieces.
It doesn&rsquot really matter what size you cut them into just bear in mind it will affect the cooking time. You also want to make sure you are picking the orange skinned variety not the white.
Whilst the soup is cooking it&rsquos time to make the toasted coconut flakes. These add some texture to the soup and they taste so delicious!
In a dry frying pan on low-medium place the coconut flakes in a even layer and toast for a few minutes on each side until lightly golden! Keep an eye on them as you don&rsquot want them to burn.
Once the sweet potato is soft through we can blend it. I use a hand held blender for this so I don&rsquot have to transfer it to a blender. But if you don&rsquot have one use the latter!
Add the juice of one lime and add salt and pepper to taste. I find I don&rsquot need to add much salt as the vegetable stock already has salt in.
Serve and top with the coconut flakes, chopped fresh coriander, drizzle of vegan cream and some extra chilli powder (if you like it hot!). It would also be delicious with some toasted sourdough (or gf bread) for more of a meal!
For more sweet potato recipes you may enjoy these!
As always if you make this sweet potato and coconut curry soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!
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Sweet Potato Soup
- Quick Glance
- Quick Glance
- 30 M
- 1 H
- Serves 8
Ingredients US Metric
- 1 tablespoon coconut oil
- 2 medium (14 oz total) red onions, peeled and roughly chopped
- Sea salt and freshly cracked black pepper
- 3 1/4 inch piece fresh ginger, peeled and sliced (about 1 1/2 oz or 40 g)
- 4 large sweet potatoes, peeled and roughly chopped (about 1 kg)
- 8 1/2 cups store-bought or homemade vegetable broth
- 1/4 cup tamari, soy sauce, or coconut aminos
- 1/3 cup pure maple syrup
- Juice of 2 limes (about 3 tablespoons)
- 2 tablespoons coconut milk, to garnish
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.
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.
This sweet potato soup makes an easy, simple soup that gets a lot of flavor out of minimal ingredients. The hefty amount of ginger is the key here—it adds a spiciness and heat and more complexity that you might think. The cooking instructions work perfectly. The resulting soup is a fairly thin one, and if you want to bulk it up, some cooked noodles or rice could be added.
As usual, I was wrong. I prejudged this recipe and thought I would absolutely hate it. I was wrong. Somehow, ingredients like ginger, sweet potatoes, lime, and tamari all come together and produce something that tastes absolutely amazing! The soup is light, sweet, and spicy all at the same time. It comes together easily and is a must on those cold and sick days. When I first tasted the soup, I was experiencing stomach upset, but it was so good and soothing that I had 2 bowls! If you want something delicious and homemade that’s both satisfying and healing, please consider making this recipe for your next meal. Next time, I make this soup, I’ll keep it in the chunky form without blending it and add some more vegetables as I like a little heft to my soups.
Elizabeth and Lena Alvarez
The makings of this sweet potato soup include ingredients that we generally have on hand which made this recipe attractive to us on a weeknight. This is a simple and satisfying soup, ready to serve in about an hour. The flavor is deep and rich and we will make it again, but perhaps without the maple since the sweet potatoes made the soup plenty sweet for our taste. The lime juice is important.
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Sweet Potato Coconut Curry Soup
I don’t know why but curry has always scared me. Where do I buy it? How do I use it? What does it taste like? Is it going to spice my face off?
Sadly, these questions were all too accurate. That is, until I tried a few curry dishes and started doing some down and dirty curry research. I quickly discovered there’s nothing to be scared of with this colorful spice. And I now plan to use it abundantly.
Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a few. And each seems to be best suited for a certain type of dish. Yellow tends to be the mildest of the curries and green the spiciest. Yellow curries get their bright yellow hue from turmeric, green from cilantro and coriander rot, and red from red chilis.
With all of these considerations, curries can be made more spicy or mild, depending on the curry base and how much heat is added in the form of chilies and peppers.
Now that we have a basic understanding of what curry is, how do we use it?
Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. I prefer spicy dishes, so I added some cayenne pepper to this soup.
This soup is luxuriously creamy.
Comes together in about 35-40 minutes, and requires just 1 pot ( + 1 bowl and baking sheet is making chickpeas).
Is naturally sweet from the sweet potatoes and coconut milk.
Spicy from the garlic and cayenne pepper.
And surprisingly filling, thanks to the addition of crunchy, spicy baked chickpeas.
The flavor also comes in waves, first savory, then sweet, then “whoa, this is spicy.” If you prefer it less spicy, simply add less cayenne, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 pounds sweet potatoes, peeled and cubed
- 1 tablespoon minced peeled fresh ginger
- 4 ½ cups unsalted chicken stock (such as Swanson)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
- ½ teaspoon crushed red pepper
- 6 tablespoons unsweetened coconut flakes, toasted
- 6 tablespoons pumpkinseed kernels, toasted
Heat a large Dutch oven over medium-high heat. Add oil swirl to coat. Add onion sauté 4 minutes. Add potatoes and ginger cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters) blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.
THERMOMIX ® RECIPE
I find roasting the sweet potato adds extra flavour to the soup. I drizzle a little extra olive oil over the diced potatoes and roast either in the Air fryer or oven for 15-20 mins before adding to the recipe. I'm also sure the sweet potato could be subbed with pumpkin for something different too.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Do not shake the cans of coconut milk before opening them, you want the fat inside to remain separated. Do not use store-bought vegetable stock if you don't have homemade on hand, use water or a high quality vegetable base like Better Than Bouillon vegetable base, diluted according to manufacturer's instructions. A heavy-duty granite mortar and pestle will give you better flavor than a food processor or mini chopper, but a food processor can be used in place of a mortar and pestle it you do not own one.
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