Sweet Potato Soup with Coconut Milk
This creamy and warming soup blends roasted sweet potatoes with rich coconut milk and aromatic ginger for a comforting bowl. It is naturally dairy-free and comes together in one pot with minimal effort.
A silky smooth sweet potato coconut soup bursting with ginger warmth.
Nutrition per serving
Ingredients
main
seasoning
Instructions
Saute the Aromatics
Heat olive oil in a large pot over medium heat. Add garlic and ginger and cook for 2 minutes until fragrant, stirring frequently to prevent burning.
Simmer the Soup
Add chopped sweet potatoes and vegetable broth to the pot. Bring to a boil then reduce heat and simmer for 20 minutes until sweet potatoes are completely tender.
Blend Until Smooth
Remove pot from heat. Use an immersion blender to puree the soup until completely smooth, or carefully transfer in batches to a countertop blender.
Finish with Coconut Milk
Return blended soup to low heat and stir in coconut milk. Simmer for 5 minutes, season with salt and pepper, and serve topped with a drizzle of coconut cream and fresh herbs.
Substitutions
Common mistakes
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