Sweet Potato, Coconut and Ginger Soup

This is a creamy, sweet and spicy soup.   It is very easy to make too.  I loved the flavours of this soup and it was much better than I had expected, which is always nice.   It tastes as if lots of effort, heart and soul went into it, rather than the reality of throwing ingredients into a pot and thinking “meh, a soup”.

I have started eating a savoury muffin with my soup in replace of bread roll.  It is lovely and more filling! Let alone lower in carbs!  Huzzah!


1 large or 2 medium sweet potatoes, peeled and chopped

1 onion, peeled and chopped

2 cloves of garlic, peeled and chopped

2 tblspns chopped ginger

1 tin coconut milk

300ml vegetable stock

1 tblspn olive oil


  • Heat the oil in a large saucepan and gently cook the onion and garlic for 2 – 3 minutes.
  • Add the potato and ginger and cook for a further 2 minutes.
  • Add the coconut milk and vegetable stock.  Bring to the boil and simmer for 15-20 minutes until the potato is cooked through.
  • Blend with a processor or hand blender.
  • Slurp, eat and enjoy!

3 Comments Add yours

  1. A Table in the Sun says:

    I love the combination of ingredients. When nothing else sounds good to my tummy….soup is always appreciated.


    1. Divalicious says:

      Glad you like it! And thanks for popping by too!!


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