Sweet Potato Soup with Coconut Milk and Ginger

I belong to a Cookbook Club at my local library (do people go to libraries any more)? Every month the members meet and share a recipe from one of their favorite cookbooks: this month everyone brought along a sample of their favorite soup and the accompanying cookbook recipe. First, everyone sat around a table and talked about their soup recipe, followed by mass tastings and slurpings of the featured soups.

I was really bowled over by the Sweet Potato Soup with Coconut Milk and Ginger that one person brought along to the group- so creamy and smooth with the underlying zing of the ginger and subtle addition of the cayenne pepper. I added some shallots and garlic to my variation of this soup in order to add more depth. I also added a bit of thick cream at the end to cut the ginger taste a bit and to take this recipe to the next level of ‘manna from heaven’. Yes, you won’t be bored with this soup!

Note: I added some chopped chiles and a few basil leaves as garnish for my soup, but those are optional.

I can’t wait until next month’s meeting, which will feature PIE recipes. I’m already thumbing through my favorite pie cookbook, Ms. American Pie by Beth Howard, to pick my next recipe (should I choose Mississippi Mud or Cherry Pie?) The only drawback to my Cookbook Club is I always wind up buying one or two new cookbooks (although I guess I should check them out from the library-  that’s what libraries are for, right?

P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!

Sweet Potato Soup with Coconut and Ginger
Serves 4
A creamy sweet potato soup with an underlying 'zing' from the fresh ginger
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 2 lbs sweet potatoes, peeled and cubed
  2. 2 tbsp. shallots, finely chopped
  3. 2 cloves garlic, peeled and minced
  4. 1 tbsp. fresh ginger
  5. 1 can (14 oz/400 ml) unsweetened coconut milk
  6. 3 cups chicken stock, salt reduced
  7. 1/2 tsp cayenne pepper
  8. salt and black pepper to taste
  9. 1 tbsp. fresh lime juice
  10. 3 tbsp. thickened cream
  1. Place the sweet potatoes in a large pot, along with the chopped shallots, garlic, ginger, coconut milk and chicken stock, salt, pepper and cayenne. Bring to a low boil, reduce heat and simmer for about 20 minutes until the potatoes soften.
  2. Transfer the mixture to a food processor or blender, and in batches, purée the mixture until smooth. Add the lime juice and cream and adjust the seasoning (salt, pepper, cayenne) if necessary. Garnish with several basil leaves (optional).
  1. Increase the amount of ginger and/or cayenne pepper in this recipe if you desire a more spicy taste.
G'day Soufflé

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  • Reply
    Joanne T Ferguson
    March 7, 2016 at 11:40 am

    Sounds healthy and delicious and the Cookbook Club sounds like fun Fran!

  • Reply
    John/Kitchen Riffs
    March 7, 2016 at 11:54 am

    I love sweet potatoes! And often make soup out of them. Haven’t made one with coconut milk, though. Really like the idea — thanks!
    John/Kitchen Riffs recently posted…The Hearn’s CocktailMy Profile

  • Reply
    Kim | Low Carb Maven
    March 7, 2016 at 2:33 pm

    Such a great combination. I love everything about this recipe, Fran. It’s a keeper!
    Kim | Low Carb Maven recently posted…Low Carb Pepperoni PizzaMy Profile

  • Reply
    Denise [email protected] Brazil To You
    March 10, 2016 at 11:30 am

    3 amazing flavors combined making a super flavorful soup.
    Denise [email protected] Brazil To You recently posted…Easter Chocolate BraidMy Profile

  • Reply
    Karen (Back Road Journal)
    March 11, 2016 at 2:05 am

    Love the soup, not only does it sound good but the color makes for a pretty presentation.

  • Reply
    March 11, 2016 at 9:38 am

    Fran, this soup sounds and looks delicious, I absolutely like the ginger and the coconut in it…such a nice combination of flavors…
    Hope you are having a great week 🙂
    Juliana recently posted…Rye Sandwich BreadMy Profile

  • Reply
    Peachy @ The Peach Kitchen
    March 12, 2016 at 1:04 pm

    I love soup and this sounds like such a great soup!

  • Reply
    March 17, 2016 at 7:09 am

    Just love all the ingredients.. super healthy too.
    Amira recently posted…Tamarind Mackerel – cancer fighting recipeMy Profile

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