Sweet Potato Soup Recipe
A delicious, healthy recipe for creamy, Thai-inspired Sweet Potato Soup with coconut, lemongrass, and ginger. Light and tasty! Vegan and gluten-free!
How to Make the Best Sweet Potato Soup
This creamy Thai-inspired sweet potato soup is a bowl of pure comfort that’s both nourishing and bursting with flavor. The combination of lemongrass, ginger, and coconut creates an aromatic base that perfectly complements the natural sweetness of the yams, while a touch of curry powder and turmeric adds warmth and depth.
What makes this soup special is the balance of flavors—the richness of coconut milk, the brightness of fresh lime, and the subtle heat from the Serrano chili all come together in perfect harmony. It’s a soup that feels indulgent but is actually incredibly healthy, packed with vitamins and completely vegan and gluten-free.
Whether you’re looking for a light lunch or a warming starter for a dinner party, this sweet potato soup delivers. The silky smooth texture and beautiful golden color make it as gorgeous to look at as it is delicious to eat, especially when finished with a swirl of coconut milk and a sprinkle of fresh herbs.
Sweet Potato Soup
A delicious, healthy recipe for creamy, Thai-inspired Sweet Potato Soup with coconut, lemongrass, and ginger. Light and tasty! Vegan and gluten-free!
Ingredients
Soup Base
Finishing
Garnish
Instructions
Make the Soup Base
- In a large heavy-bottomed pot, heat coconut oil over medium heat. Add shallot and stir for 2 minutes.
- Add ginger, garlic, lemongrass, and whole split chili. Cook for 3-5 minutes until fragrant and golden.
- Add spices and stir for 1-2 more minutes. Add stock and salt, scraping up the spices from the bottom. Bring to a simmer.
- Add yams, bring to a simmer, cover, and simmer on medium-low heat until yams are fork-tender, 15-20 minutes.
Blend and Finish
- Let the soup cool slightly while you prepare your garnishes.
- Blend the soup until silky smooth using a high-powered blender or immersion blender. Add up to 1 cup of water as needed to thin it out, or keep it thick.
- Return to the stove and heat on medium-low. Stir in ½-1 cup of coconut milk, reserving some for garnish.
- Add the brown sugar, soy sauce, and lime juice. Taste and adjust seasonings as needed—add more soy sauce for depth, salt, lime, sugar, or Sriracha for heat.
Serve
- Ladle soup into bowls and garnish with cilantro, scallions, a coconut milk swirl (whisk with a little warm water to loosen), lime wedges, and Aleppo pepper.
Notes
- You can substitute some of the yams with carrots for variety.
- For a milder soup, use jalapeño instead of Serrano chili, or omit the pepper entirely.
- Lemongrass paste from a tube works as a convenient substitute for fresh lemongrass.
- Fish sauce can be used instead of soy sauce for a more traditional Thai flavor (not vegan).
