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    Home » Soups

    Sweet Potato Coconut Soup

    Published: May 18, 2020 · Updated: Oct 4, 2020 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    So easy to make!  This Creamy Sweet Potato Soup is a real ‘comfort‘ in a bowl. You get the maximum taste of sweet potato, without roasting them.  Serve it as an appetizer or with some bread as a light meal on its own — you will always ask for more!

    An overhead shot of a bowl of Sweet Potato Coconut Soup, garnished with toasted coconuts and fresh coriander; with some crusty bread on the side.

    It does not matter what kind of sweet potato you use; it would always be satisfying and delicious.  

    Expect some noticeable difference in the color of the soup, though.  But don’t you worry about the flavor — slightly sweet, with a hint of saltiness and spice. 

    Serve it with a baguette or some toasted homemade white bread, and you’re good to go!

    WHAT YOU NEED TO PREPARE CREAMY SWEET POTATO SOUP

    An image showing all the ingredients that you need to prepare creamy Sweet Potato Coconut Soup.

    HOW MUCH COCO MILK SHOULD I USE?

    I use two cups for every half a kilo of sweet potatoes. That for me gives a perfect consistency (and creaminess) of the soup.

    If you want it creamier, use more, and vice versa.  Whatever your preference is, do not forget to taste and adjust the seasoning once you have pureed the vegetables.

    HOW TO MAKE EASY SWEET POTATO SOUP

    Start by toasting the desiccated coconut (photo 1).

    Using a medium-sized pan, heat the olive oil over medium-high heat.   Once the oil is ready, add garlic and onion.  Cook until the onion has softened.

    Add the celery, sweet potatoes, salt, pepper, chili flakes, and milk (photo 2).

    First part of a collage of images showing the step by step process on how to make Sweet Potato Cocout Soup

    Cover with a lid and bring to a boil.  Lower the heat to medium-low and simmer until the vegetables are cooked.

    Take the pan off the heat and use a hand blender to blitz the vegetables (photo 3).

    Second part of a collage of images showing the step by step process on how to make Sweet Potato Coconut Soup.

    Once you get a smooth texture, adjust the seasoning by adding more salt or pepper (photo 4).

    Cover with a lid and place the pan back in the heat.  Adjust the temperature to medium-high and bring the soup to a boil. Take the pan off the heat.

    Serve, with some toasted coconuts, and fresh coriander on top.

    An overhead shot of a pan of Sweet Potato Coconut Soup, with some fresh coriander and toasted coconuts on the side, ready for serving.

    TIPS ON MAKING THIS CREAMY SWEET POTATO RECIPE

    • You can toast the coconuts on the stovetop or in the oven, as long as they’re not burnt.
    • Coconut cream can be a substitute for coconut milk.  You have to dilute it, though, by mixing it with some water.
    • Chop the sweet potatoes into small, identical cubes to cook them faster — and at the same time. 
    • A stand blender can also be used to puree the soup.  Make sure that you wait for the soup to cool down a bit before pureeing it in batches.

    A closer shot of a bowl of Sweet Potato Coconut Soupm, garnished with toasted coconuts, served with some bread, ready to be enjoyed!

    IF YOU ARE LOOKING FOR MORE VEGETABLE RECIPES, THEN YOU MIGHT LIKE:

    • Cucumber Mint Lemonade
    • Chocolate and Beetroot Brownies
    • Green Beans with Garlic
    • Herb Roasted Chicken with Fennel

    OR IF YOU WANT MORE IDEAS FOR SOUP RECIPES, THEN HEAD STRAIGHT TO MY SOUP COLLECTION!

    An overhead shot of a bowl of creamy sweet potato coconut soup, served with some chunky bread.

    Sweet Potato Coconut Soup

    So easy to prepare — this deliciously creamy soup is an excellent appetizer, or as a meal on its own. Serve it with some crusty bread and you're good to go! (VIDEO BELOW)
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    Course: Appetizer
    Cuisine: Other
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 292kcal
    Author: Neriz

    Equipment

    • Measuring cups
    • Measuring spoons
    • Medium-Sized Saucepan
    • Hand Blender
    • Rubber spatula

    Ingredients

    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 small onion, chopped finely
    • 1 stalk celery, chopped thinly
    • 1/2 kg sweet potatoes, chopped into small cubes
    • 2 cups coconut milk
    • salt and pepper, to season
    • 1/4 cup desiccated coconut
    • fresh coriander, for garnish
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    Instructions

    PREPARING THE GARNISH:

    • Toast the coconuts, either on your stovetop or in the oven.  Keep an eye on them so they don't burn.

    MAKING THE SOUP:

    • Heat the olive oil on a medium-sized pan, over medium-high heat.
    • Once ready, add garlic and onion.  Cook for a few minutes until the onion turns soft.
    • Add celery, sweet potatoes, salt, pepper, chili flakes, and coconut milk.  Mix to combine.
    • Cover with a lid and bring to a boil.
    • Adjust the heat to medium-low and simmer until the vegetables are cooked.
    • Take the pan off the heat and use a hand blender to puree the cooked vegetables until you get a smooth texture.
    • Taste and adjust the seasoning by adding salt (and/or pepper).  Mix.
    • Cover with a lid and bring the pan back into medium-high heat. Bring to a boil.

    SERVING YOUR SWEET POTATO COCONUT SOUP:

    • Transfer the soup into bowls, top with toasted coconuts and fresh coriander.  
    • Serve.

    Video

    Notes

    • You can substitute coconut cream for coconut milk, but you have to mix it with water to dilute it a bit.
    • Chop the sweet potatoes into small, equal cubes. It makes them easier to cook at the same time — and in less time.
    • Feel free to use a stand blender to puree the vegetables, if that’s what you have. Make sure you wait for the vegetables to cool down before pureeing them in batches.

    Nutrition

    Calories: 292kcal | Carbohydrates: 21g | Protein: 3g | Fat: 23g | Saturated Fat: 17g | Sodium: 63mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11852IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
    « Chocolate and Beetroot Brownies
    Easy Olive Oil Cake »

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