Sweet Potato Coconut Soup
- Michaelas
- Jun 9
- 2 min read
Creamy Sweet Potato Coconut Soup with Turmeric
Imagine this: Just a few hand-picked ingredients, one pot filled with fragrant warmth – and suddenly, it’s there, your velvety sweet potato soup.
Its vibrant orange hue promises sunshine with every spoonful. The lightly sweet, nutty flavor wraps around your taste buds, while hints of ginger and coconut transport you to faraway markets.
In winter, it warms both heart and hands. In summer? A quick chill in the fridge, a couple of ice cubes – and it transforms into a refreshing, creamy gazpacho-style soup.
This recipe proves: Less is more – and sometimes happiness really is just one spoon away.
Do you prefer your soup hot or cold?
Zutaten:
1 large sweet potato (approx. 400 g), peeled & cubed
2 carrots, roughly chopped
1 thumb-sized piece of fresh ginger
2 garlic cloves
1 ½ tbsp turmeric paste
250 ml coconut milk
650 ml vegetable broth
½ lemon (juice only)
Salt & freshly ground black pepper
Optional toppings: Mozzarella (or plant-based alternative), basil, chili flakes, 2 ice cubes (for summer version)
Servings: 3 servings
Effort: Low Low effort – just about 25 minutes from pot to plate.
Nutritional Value: Strong Sweet potatoes, ginger, and turmeric bring fiber, antioxidants, and anti-inflammatory goodness.
Michaela's Opinion: It’s one of those recipes I come back to again and again, especially when I want something simple but nourishing.
Instructions:
1) Peel and roughly dice the sweet potato and carrots.
2) Heat oil in a pot, then sauté the ginger and garlic for 30 seconds.
3) Add the sweet potato and carrots, stir for 2 minutes, then mix in turmeric paste.
4) Pour in broth and coconut milk. Simmer for 20 minutes until soft.
5) Blend until creamy, season with salt, pepper, and lemon juice to taste.
6) Add toppings of choice and enjoy – warm or cold!
Michaelas Tip: Want a protein boost? Add ½ cup of red lentils at the start – they’ll cook along and make the soup even more satisfying.
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