Sweet Potato, Cocunut and Ginger Soup

Sweet Potato, Cocunut and Ginger Soup

I love nothing more than a splash of colour on my plate, this recipe certainly looks impressive against the blank canvas of my dining table. But there is no use for style if substance is lacking! 

This soup is an all year-round winner, the flavours work well in the heat and with the lime, coconut and ginger, they add a touch of thailand whilst being balanced by the earthy garam masala. 

Ingredients for 4 People

5 Medium Sweet Potatoes

100 mls of Liquid Vegetable Stock
1 Can of coconut milk
1 inch nub of Fresh Ginger
Small handful of Coriander plus extra for garnish
1/2 Red Chilli (optional)
1 & 1/2 teaspoons of Garam Masala
Sea Salt Flakes - to season
Black pepper - to season
1 Lime
Vegan Yoghurt to drizzle - I use the 'Koko' Brand


  1. Peel and chop the sweet potatoes into small chunks and place in a saucepan of boiling water 
  2. When the potatoes are almost softened, begin to chop up the ginger, chilli and coriander (leave some coriander for garnish)
  3. Remove the sweet potatoes from the water 
  4. Place the potatoes into a blender and add the chopped ingredients along with the garam masala, and 1/2 the can of coconut milk
  5. Pour the mixture back into the saucepan on a low heat and bring to the boil. When boiled being to add the stock into the soup slowly until the soup has reached your preferred consistency. I prefer my soup not too think, so I would add more stock. Remember not to go too fast as you can always add more if you need to later
  6. When the soup has it's desired consistency, give it a taste. You can add more coconut milk to taste, once again, do this gradually, tasting as you go.
  7. Finally, season with salt and pepper to taste and label the soup into your serving bowls
  8. Top the soup with a drizzle of the vegan yoghurt and a few leaves of coriander (see photo)
  9. Cut the lime into quarters and offer to guests to squeeze on before eating for some zesty zing!
This is a very warm, medium spiced dish. The heat can be turned up or down to your required taste, simply add or remove the red chilli.

This recipe is very simple, the most arduous part being the dreaded chopping of the sweet potatoes, although the arm workout was a DEFINITE plus after an indulgent festive period.

Thanks again for checking in, I hope you enjoy this recipe - don't forget to let me know if you make this and tag me in your photos on social media for a shout out - Instagram: @lifebymslewis - Twitter: @hi_kimlewis

Happy eating!