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Sweet Potato Ginger Soup

This soup can be prepared in advance but will need a final warming, approximately 15 to 20 minutes prior to serving.


  • 2 medium-large sweet potatoes
  • 2 1/2 tsp fresh ginger, finely minced
  • 1-15 oz. can coconut milk
  • 2 1/4 cups vegetable stock may not need all of it
  • Sea salt and pepper to taste
  • optional Pinch of cayenne or curry powder
  • optional 1 Tbsp cilantro
  • optional Whole cilantro leaves, for garnish
  • optional Lime wedges, for garnish



  1. Boil sweet potatoes in slightly salted water until cooked through, about 15-20 minutes. Drain.
  2. Purée cooked potatoes in blender or food processor, or use an immersion blender in the pot. Add some stock (¼ cup) to the blender to thin it out as needed.
  3. Pour purée back into a large pot and warm gently over medium heat
  4. Pour in coconut milk, a little at a time, until fully incorporated.
  5. Add stock 1 cup at a time until soup has reached desired consistency (you may only need the one cup).
  6. Add 1 tsp each of pepper and salt (less salt will be needed if prepared stock vs. homemade stock is used)
  7. Stir in minced ginger (and a pinch of cayenne or curry powders for an optional spicy kick).
  8. Stir in minced cilantro (optional) 9 Simmer for 10-15 minutes.
  9. Simmer for 10-15 minutes.
  10. Ladle into bowls, garnish with whole leaves of cilantro.
  11. Serve with lime wedges (optional).