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Sweet potato cream soup served with coconut milk and parsley
Velvety smooth sweet potato cream soup garnished with fresh herbs

Sweet potato cream soup

Author: Flavelo
Recipes Main Courses Soups
The natural sweetness of sweet potato (from starch breaking down under heat) is counterbalanced brilliantly by ginger's heat and turmeric's earthy flavour. This soup not only cheers you up with its colour but is a true nutrient bomb thanks to beta-carotene and coconut milk fats.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Stick blender
  • Saucepan
  • Peeler

Instructions

1 ✓

Sauté diced onion in oil. Add grated ginger, crushed garlic, and turmeric, fry for half a minute.

Tip: Curcumin and ginger active ingredients are fat soluble, so important to heat in oil (blooming), not water.
2 ✓

Add cubed sweet potato, toss, then pour over stock. Salt, pepper.

Tip: Add enough liquid just to cover, so it stays thick. Can dilute later.
3 ✓

Cook covered 15-20 minutes until potato completely soft.

Tip: Starch granules absorb water, swell and soften vegetable.
4 ✓

Remove from heat, puree smooth with stick blender.

Tip: Blend carefully, not too long, so it doesn't become 'gluey'.
5 ✓

Stir in coconut milk, warm back to serving temperature (don't boil).

Tip: Boiling can curdle coconut milk.

Recipe FAQ

Why did soup get gluey?
You blended too long. Although sweet potato has less starch than potato, excessive shear force can cause rubbery texture here too.
How to get more intense flavour?
Roast vegetables in oven before cooking! Caramelisation gives flavour profile unattainable by plain boiling.

Ingredients

  • 500 g Sweet potato (peeled, cubed)
  • 1 head Onion
  • 2 cloves Garlic
  • 800 ml Vegetable stock (or water)
  • 200 ml Coconut milk (tinned)
  • 2 tbsp Coconut oil
  • 1 tsp Fresh ginger (grated)
  • 1 tsp Turmeric
  • 1 pinch Salt
  • 1 pinch Pepper