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Creamy Coconut Sweet Potato Soup with Fresh Ginger

Creamy coconut sweet potato soup is simmered with fresh ginger, garlic, and vegetable broth, then blended until smooth. Coconut milk and fresh lime juice finish each bowl with a rich texture and bright flavor.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 yellow onion medium, diced
  • 2 tbsp ginger freshly grated
  • 2 cloves garlic minced
  • 2.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 4 cup low-sodium vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice fresh

Equipment

  • 1 5-quart Dutch oven or soup pot
  • 1 immersion blender

Method
 

  1. Heat the oil in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened.
  3. Stir in the ginger and garlic and cook for 30 seconds, until fragrant.
  4. Add the sweet potatoes, broth, salt, and pepper, and bring to a boil.
  5. Reduce the heat, cover, and simmer for 20-25 minutes, until the sweet potatoes are fork-tender.
  6. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  7. Stir in the coconut milk and lime juice.
  8. Return the pot to medium-low heat and cook for 2-3 minutes, until hot but not boiling.

Notes

For the smoothest texture, blend the soup thoroughly before stirring in the coconut milk. Refrigerate leftovers for up to 4 days; freeze for up to 3 months and thaw in the refrigerator before reheating gently. This soup is naturally vegan and dairy-free.