Sweet potato and coconut milk soup
This fragrant sweet potato and coconut soup, infused with lemongrass, ginger, and lime, is simmered to perfection and blended until silky smooth. It is a warming, vibrant meal.
Updated : 19 June, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Nut oil
1
Onion
1
Garlic
chunk
Ginger
675 grams
Sweet potato
1 tablespoon
Lemongrass
570 milliliters
Vegetable broth
400 milliliters
Coconut milk
to taste
Salt
to taste
Ground black pepper
2
Lime
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan over medium heat. Gently sauté the chopped onion, crushed garlic and grated ginger for around 5 minutes, or until softened. Add the sweet potatoes and lemongrass, cooking for another 3 minutes to develop the flavors.
Step 2
Cut the sweet potatoes to chunks and to the pan,together with chopped lemongrass. Cook for another 3 minutes to develop the flavors.
Step 3
Pour in the stock and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer gently for 20 minutes, or until the vegetables are soft.
Step 4
Allow the soup to cool slightly before blending with the coconut milk until smooth and creamy. Season to taste with salt and pepper.
Step 5
Return the soup to the pan and heat through gently - avoid boiling. Stir in the lime juice, then ladle into bowls and finish with a sprinkle of lime zest for a zesty, aromatic touch.