With your consent, we use Google Analytics to improve SmarTasty. Data may be transferred to the USA. You can withdraw at any time. · Privacy
Warming sweet potato and ginger soup with coconut
Warming sweet potato and ginger soup with coconut: a creamy recipe with sweet potatoes, ginger, coconut milk and turmeric, finished with pumpkin seeds.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 25 min
Total time: 40 min
Calories: 350 kcal per serving
Protein: 6 g
Fat: 18 g
Carbs: 45 g
Ingredients
500 g sweet potatoes
1 onion
1 piece of ginger (about 2 cm)
200 ml coconut milk
400 ml homemade vegetable stock (no yeast extract)
Peel the sweet potatoes and cut them into pieces. Peel and finely dice the onion; peel and finely grate the ginger.
Heat the coconut oil in a pan. Gently fry the onion with the ginger and turmeric over a medium heat until everything is fragrant.
Add the sweet potatoes and toast them briefly. Top up with the vegetable stock and simmer, covered, until the sweet potatoes are soft.
Blend the soup until smooth. Stir in the coconut milk and only warm it gently so it stays creamy.
Toast the pumpkin seeds briefly in a frying pan without extra fat until they start to pop and smell nutty.
Ladle the soup into bowls and serve with the toasted pumpkin seeds.
Good to know
This soup is soft, well rounded and pleasantly spiced. It's satisfying without feeling heavy. Just right for grey days and quiet evenings.
Swaps
Coconut milk → cashew butter with water (a little more protein, mild creaminess); pumpkin seeds → walnuts (more omega-3 fatty acids); sweet potatoes → Hokkaido squash (similar fibre content)
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
Contains coconut; depending on the stock, it may contain celery or other allergens. For children, season mildly, and during pregnancy the ingredients are unremarkable in normal kitchen amounts.