Sweet Potato, Ginger and Coconut Soup 

So there has to be one upside to this freezing and somewhat miserable weather – the food that we make to warm ourselves up.

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I must admit that generally I am not the biggest fan of soups. However I have been ill this week and thought that soup would be a safe stepping stone to reintroduce my stomach into eating again. When I do occasionally foray into the world of soup I gravitate toward the Asian varieties; pho, miso, laska etc as I love the depth of flavour in these cuisines. In this recipe I have combined my love of Asian aromatics with the classic British method of making soup (i.e. blending up any vegetables that are to hand). The result is pretty spectacular; vibrant in both colour and in taste this is a must try recipe to get you through the winter months.

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Serves 4 – 6

Prep time: 15 minutes 

Cooking time: 30 minutes 


  • 2 large sweet potatoes, peeled and diced
  • 2 tbsp coconut oil
  • 1 thumb sized piece of ginger, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 large bunch of fresh coriander
  • 1 tsp chili flakes
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 400 ml coconut milk
  • 600 ml water
  • salt and pepper
  • 1 tsp turmeric
  • 1 lime
  • sesame seeds or salted peanuts (optional for garnish)


  1. Heat the coconut oil in a large saucepan on a high heat. Add the garlic, ginger, coriander seeds, cumin seeds, chili flakes and the finely chopped stalks from the fresh coriander (reserving the leaves for garnish). Fry for around 3 – 5 minutes until the smell of these wonderful aromatics fill your kitchen. Add the sweet potato to the pan and fry for 5 minutes. You may need to add a little more coconut oil at this point.
  2. Pour the coconut milk, water and turmeric into the pan; season with salt and pepper, cover and leave it to simmer for 15 minutes or until the sweet potato has softened.
  3. Using either a food processor or hand held blender blitz the mixture until smooth. Return it to the pan, squeeze over the juice of 1 lime, stir until combined and heat it up for a further 5 minutes.
  4. Divide the soup between several bowls and top with the coriander leaves, sesame seeds or peanuts and a final sprinkle of chili flakes.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and and Pinterest (my username is wishtodish) plus subscribe on here to see more recipes and foodie musings from me. 

25 thoughts on “Sweet Potato, Ginger and Coconut Soup 

  1. carswithasideofcouscous says:

    Love thick home made soups; sweet potato or butternut squash are favourite “bases” for a winter warmer. Having to wipe eyes and wash the walls after blitzing with the hand blender is the only down side.

    Liked by 1 person

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