SWEET POTATO AND COCONUT SOUP

SWEET POTATO AND COCONUT SOUP

Sweet Potato And Coconut Soup is a deliciously creamy and comforting dish that blends warming spices, earthy sweetness and tropical richness into one harmonious bowl. The natural starch of the sweet potatoes gives the soup a luxuriously thick texture, while coconut milk imparts a smooth and delicate creaminess. The gentle hint of cumin and aromatic onion deepens the flavour without overpowering it. This coconut soup is perfect for cool evenings, light lunches or nutrition-focused meals, which is both satisfying and gentle on the digestive system. It’s entirely plant-based, gluten-free and easy to prepare with just a few core ingredients. The nutrient-rich, anti-inflammatory sweet potatoes and coconut milk make a powerful pairing that supports energy levels and immune health. Whether served as a starter or a standalone meal with a warm slice of bread, this soup is wholesome, fuss-free and nourishing in every way.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Southeast Asian

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, High Fibre, Low Fat, Quick & Easy

DISH TYPE

Soup / Stew

INGREDIENTS

• ¾ cup sweet potato, cubed
• 1 teaspoon chopped onion
• 1 cup water or broth
• ¼ cup coconut milk
• Pinch of cumin

FULL NUTRITIONAL INFORMATION

• Calories: 198.9 kilocalories
• Fat: 12.1 grams
• Saturated Fat: 10.7 grams
• Carbohydrate: 22 grams
• Sodium: 72 milligrams
• Sugar: 4.3 grams
• Fibre: 3.1 grams
• Protein: 2.8 grams
• Calcium: 49.1 milligrams
• Iron: 2.6 milligrams
• Potassium: 467.6 milligrams

PREPARATION

• Prepare The Vegetables: Peel and cube the sweet potato into small and even pieces to ensure quicker cooking. Finely chop the onion for aromatic depth.
• Cook The Base: In a small saucepan, combine the sweet potato, chopped onion and your choice of water or vegetable broth. Bring to a gentle boil over medium heat.
• Simmer With Spice: Reduce heat and simmer for 15 to 20 minutes until the sweet potato is fully tender. Stir in the pinch of cumin during the last few minutes to infuse flavour.
• Blend The Soup: Remove the pot from the heat and let it cool slightly. Blend the soup using an immersion blender or standard blender until silky smooth.
• Add The Coconut Milk: Return the puréed soup to the pan and stir in the coconut milk. Warm gently over low heat, taking care not to let it boil.
• Adjust And Serve: Taste and adjust seasoning if needed. Serve hot with a garnish of fresh herbs or toasted seeds for added texture.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS

• Even Chopping: Cut sweet potatoes into small, uniform cubes to ensure they cook quickly and evenly.
• Aromatics First: For more flavour, lightly sauté the onion in a touch of oil before adding the sweet potato and liquid.
• Spice Control: Use ground cumin sparingly for a gentle warmth or toast whole cumin seeds for a bolder flavour.
• Smooth Blending: An immersion blender allows you to blend directly in the pan with less mess. Let the soup cool slightly before using a regular blender.
• Customise The Texture: If too thick after blending, add a splash of water or broth and stir over low heat until the desired consistency is reached.

VARIATIONS

• Protein Boost: Stir in a few tablespoons of cooked red lentils or chickpeas during the final stages for a more filling soup.
• Spiced Version: Add a pinch of ground cinnamon or fresh grated ginger for added depth and warmth.
• Herb Addition: Blend in a few coriander or basil leaves for a fresh and herbaceous finish.
• Low-Fat Alternative: Swap full-fat coconut milk for a light version or use oat milk for a different creamy base.
• Kids’ Version: Reduce spices entirely and use vegetable stock for a naturally sweet and mild soup that young eaters will enjoy.

PREPPING AND STORAGE

• Refrigeration: Cool the soup completely and store in an airtight container in the refrigerator for up to 3 days. Reheat on the hob over low heat, stirring often.
• Freezing: This soup freezes well. Pour into a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Meal Preparation Tip: Double the recipe for batch cooking and divide into single-serve containers for effortless grab-and-go weekday lunches.