Best 7 Sweet Potato Soup With Coconut Milk Recipes

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Welcome to the delightful world of sweet potato soup with coconut milk, a symphony of flavors that will tantalize your taste buds and warm your soul. This creamy and comforting soup is a perfect blend of sweet potatoes' earthy sweetness and coconut milk's rich, tropical creaminess. Whether you're looking for a comforting meal on a chilly evening or a unique and flavorful dish to impress your dinner guests, this sweet potato soup with coconut milk is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

SWEET POTATO SOUP WITH COCONUT MILK



Sweet Potato Soup with Coconut Milk image

Sweet potato soup made with coconut milk. Serve with sour cream and more leeks.

Provided by Trey Rightnowar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 7

4 pounds sweet potatoes, peeled and cubed
1 tablespoon salted butter
¼ cup chopped leeks
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 pinch ground black pepper
1 pinch cayenne pepper

Steps:

  • Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
  • Blend soup with an immersion blender; serve.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 49 g, Cholesterol 3.9 mg, Fat 22.5 g, Fiber 8 g, Protein 5.7 g, SaturatedFat 19.5 g, Sodium 234.1 mg, Sugar 9.7 g

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP



Pumpkin, Sweet Potato, Leek and Coconut Milk Soup image

This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.

Provided by SEXYLISCIOUS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
¾ pound sweet potato, peeled and cubed
1 quart vegetable broth
1 ¼ cups light coconut milk

Steps:

  • Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
  • Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g

THAI SWEET POTATO SOUP



Thai Sweet Potato Soup image

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Provided by Nan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Steps:

  • Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
  • Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g

SPEEDY SWEET POTATO SOUP WITH COCONUT



Speedy sweet potato soup with coconut image

A soup that's ready in 20 minutes - yes, it's that quick. So put that tin opener away

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 10m

Number Of Ingredients 8

1 tbsp vegetable oil
1 onion , chopped
1-2 tsp Thai curry paste , red or green
1l vegetable stock
half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
handful coriander , roughly chopped
mini naan bread , to serve
750g sweet potato , grated

Steps:

  • Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
  • Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.

Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

SWEET POTATO COCONUT SOUP



Sweet Potato Coconut Soup image

This vegan and gluten-free soup is perfectly substantial and can be served any time of the year.

Provided by duckman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

1 tablespoon vegetable oil
2 cups chopped onions
⅔ cup chopped celery
1 tablespoon grated fresh ginger root
1 teaspoon curry powder
2 bay leaves
½ teaspoon salt
¼ teaspoon ground nutmeg
4 cups peeled and cubed sweet potatoes
3 (14 ounce) cans vegetable broth
2 tablespoons dark rum
½ teaspoon lemon zest
1 ¾ cups pineapple juice
1 (14 ounce) can coconut milk
2 tablespoons fresh lime juice, or to taste
¼ cup toasted unsweetened coconut flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a soup pot over medium heat. Add onions and celery and cook until translucent, about 10 minutes. Cover the pot and stir often to prevent sticking.
  • Add ginger, curry power, bay leaves, salt, and nutmeg to the pot with the vegetables. Cook, stirring constantly, for about 1 minute. Add sweet potatoes, stock, rum, and lemon zest and bring to a boil. Reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove and discard bay leaves. Pour pineapple juice into the pot and cook until warmed, about 3 minutes.
  • Puree soup using a stick blender until smooth. Reheat gently, if necessary. Stir in lime juice. Garnish individual bowls with coconut flakes and cilantro.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 30.5 g, Fat 14.6 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 502.7 mg, Sugar 12.4 g

SWEET POTATO AND COCONUT SOUP



Sweet Potato and Coconut Soup image

Provided by Neven Maguire

Categories     Soup/Stew     Ginger     Sweet Potato/Yam     Lemongrass     Simmer

Yield Serves 4-6

Number Of Ingredients 13

450g (1lb) sweet potatoes, cut into cubes
2 tbsp sunflower oil
1 onion, finely chopped
1 leek, trimmed and finely chopped
1 lemon grass stalk, trimmed and halved
1 red chilli, halved, seeded and thinly sliced
1 tsp freshly grated root ginger
1.25 litres (2 1/4 pints) vegetable stock
4 tsp tomato purée
400g can coconut milk
sea salt and freshly ground black pepper
chilli oil , to garnish
fresh micro coriander, to garnish

Steps:

  • Preheat the oven to 200°C (400°F/gas mark 6).
  • Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
  • Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
  • Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
  • To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

Tips:

  • Choose the right sweet potatoes: Look for sweet potatoes that are firm and have smooth, unblemished skin. Avoid potatoes that have any soft spots or bruises.
  • Roast the sweet potatoes before blending: Roasting the sweet potatoes will caramelize the natural sugars and give the soup a richer, more complex flavor. You can simply toss the potatoes with olive oil and salt, then roast them in a preheated oven at 425 degrees Fahrenheit for 45-60 minutes, or until they are tender and slightly browned.
  • Use full-fat coconut milk: Full-fat coconut milk will give the soup a creamy, rich texture. You can use light coconut milk if you prefer, but the soup will be thinner and less flavorful.
  • Add some heat with ginger and red pepper flakes: Ginger and red pepper flakes add a nice spicy kick to the soup. You can adjust the amount of each ingredient to taste.
  • Garnish with fresh cilantro and lime wedges: Fresh cilantro and lime wedges add a bright, refreshing flavor to the soup. They also make the soup look more appetizing.

Conclusion:

Sweet potato soup with coconut milk is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. The soup is packed with nutrients, including vitamin A, vitamin C, and potassium. It is also a good source of fiber and protein. The addition of coconut milk gives the soup a creamy, rich texture and a slightly sweet flavor. This soup is sure to be a hit with your family and friends.

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