Spiced Sweet Potato and Coconut Soup

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Lunch Recipes

Spiced Sweet Potato and Coconut Soup

By Tom Flavin

30 Mins

Difficulty: Easy

Serves 2-3


  • 500g Sweet Potatoes (peeled and cut into chunks)
  • 4 tbls Rapeseed Oil
  • 1 Medium onion (diced)
  • 1 Leek (chopped and washed)
  • 1 Lemongrass stalk (split)
  • 1 Chili (deseeded and chopped)
  • 1 Thumb Ginger (grated)
  • 4 Garlic Cloves (chopped)
  • 1bunch Corriander (chopped)
  • 1.5 Lt Vegetable Stock
  • 4tsp Tomato Puree
  • 1can Coconut Milk (small can)
  • TT Salt & Pepper


Drizzle the sweet potatoes with ½ of the Rapeseed oil on a roasting tray and roast in a preheated oven at 180˚C, for approx 30 mins or until tender, set aside.

Heat the remaining oil in a thick bottomed pan over medium heat, add the garlic, ginger and onion and cook until slightly turning brown to release the flavours, add chili lemongrass and leek and sweat for 2-3 mins. Add the tomato puree and sweat for further 3 mins, add roasted sweet potato and stock, holding back about 200ml stock to adjust consistency if needed later.

Bring to boil and simmer for approx 15-20 mins until all vegetables are tender, add the coconut milk keeping back a few teaspoons for garnishing, bring back to the simmer, remove lemongrass and blend. Adjust consistency if needed with remaining stock season with salt & pepper.

Serve in a heated bowl and garnish with thinly sliced chili, chopped coriander and drizzle of coconut milk.