Post image for Home

Best Coconut Sweet Potato Soup

pumpkin soup in a bowl with spoon

I’m not sure who to credit for this coconut sweet potato soup, but it’s a longstanding friend in my cookbook. It’s that delicious. Frankly, whenever I make it, I have to force myself to pull out a bowl – tempted as I am to eat directly out of the pot (fun, but not portion friendly!). The recipe does take some time, so it’s not a soup you will want to throw together for a brood of hungry children. It’s a take-your-time-savor-the-moments-in-the-kitchen kind of recipe. But don’t despair, the reward for your labor is great! One time saving tip: buy the sweet potatoes pre-cut. Your wrist will thank you.

  • 2 cups chopped onion
  • 2/3 cup chopped celery
  • 1 Tbsp oil
  • 1 Tbsp grated fresh ginger (chopping the ginger is also possible and slightly less laborious)
  • 1 tsp (heap) curry powder
  • 1/2 tsp sea salt
  • 3 cups stock (any kind of stock will do)
  • 4 cups peeled sweet potato cubes
  • 1/2 tsp freshly grated lemon or orange peel (be sure to use organic fruits, particularly when using the peel in a recipe)
  • 2 Tbsp rum
  • 1 cup pineapple or orange juice
  • 14-ounce can of coconut milk
  • 2 Tbsp fresh lemon or lime juice (to taste)

Sauté onions and celery until translucent. Add ginger, curry, nutmeg, bay leaves, and sea salt. Sauté for one minute. Add stock, sweet potato cubes, citrus peel and rum. Cover and bring to boil. Reduce until potatoes are tender. Pull out bay leaves, add juice and coconut milk. Purée soup and add lemon/lime juice once blended.

And there you have it. A delicious soup with a decadent flavor, yet comprised of wonderful, healthy ingredients. The rum is the one ‘treat’ which you can omit altogether or substitute with agave nectar.