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Warming Sweet Potato Coconut Soup

Gingery Sweet Potato and Coconut Soup

  • Author: Jamie Spannhake
  • Total Time: 50 minutes
  • Yield: 6-8 Servings 1x


This Asian-inspired soup has a cozy blend of spices that will warm you up all winter long!


Units Scale
  • 1 medium white onion, diced (if you are pressed for time, dried onion will work too)
  • 2 tsp coconut or olive oil
  • 4 cloves garlic, minced (again, dried garlic will work if you are pressed for time)
  • 2 Tbsp curry powder (preferably yellow)
  • 1/2 tsp ginger powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp sea salt
  • 1/2 tsp pepper
  • 2 large sweet potatoes, peeled and cubed
  • 45 cups of coconut milk


  1. Add the onions and the oil to a large pot over medium heat. Stir them round so that the onions are coated with oil, put the lid on and leave for approximately 5 minutes. Check and stir frequently. Repeat this until the onions are soft and translucent, but not browned.
  2. Add garlic, stir, and simmer for a few minutes.
  3. Add curry powder, cayenne, ginger, salt and pepper. Stir.
  4. Add sweet potatoes and stir.
  5. Cook on medium-low for 5 minutes, stirring frequently.
  6. Add 4 cups coconut milk, stir, and cover.
  7. Reduce heat to low. Simmer for 25 minutes, or until sweet potatoes are soft.
  8. Puree using an immersion blender, food processor or blender. Add more coconut milk, if desired, to create the thickness and consistency of your choice.
  9. Adjust seasonings to taste.
  10. Transfer back to the pot if needed and keep heat on low until ready to serve.


Adapted from the Minimalist Baker, at

  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Category: Soup
  • Method: Stove top
  • Cuisine: American/Asian