Sweet Potato, Ginger and Coconut Soup | Melissa Hemsley
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Sweet Potato, Ginger & Coconut Soup

Soups & Bowl Food

Sweet Potato, Ginger & Coconut Soup

This sweet potato, ginger and coconut soup is both refreshing and comforting all at once. Don’t worry about peeling the sweet potato, instead give it a scrub and it’s good to go. Swap for butternut squash, carrot or celeriac if you prefer a slightly different flavour.


  1. Fry onion in coconut oil, stirring now and then for 5 minutes until softened. Use the time to prep the other veg
  2. Add garlic, ginger and chilli flakes if using and let fry for another 2 minutes
  3. Add the sweet potatoes/squash/carrot along with the coconut milk and the liquid, stir then put the lid on and let simmer away for 12 – 16 mins (depending on the veg) then add a pinch of sea salt or tamari and the lime juice.
  4. Blend in batches, seasoning to taste then serve up with a drizzle of olive oil, extra lime and chilli flakes and coriander if you like.


Serves 4

  • 1 large onion
  • 1 tbs coconut oil or ghee
  • 3 garlic cloves
  • 3cm of fresh ginger, about 1 thumb sized
  • 1 tsp chilli flakes (optional)
  • 700g of sweet potato or squash/carrot roughly chopped
  • 1 x 400ml full fat coconut milk
  • 600ml of quality broth/stock/water
  • 1tbs tamari or extra sea salt
  • juice of 1/2 lime
  • sea salt and pepper

To Serve

  • fresh coriander
  • extra lime if you like
  • chilli flakes
  • drizzle of extra virgin olive oil

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