Skip to main content

You're the STAR Blog Hop & HOME Features

Sweet Potato, Coconut and Ginger Soup

 Sweet Potatoes are combined with coconut and ginger, in this slightly spicy, deliciously silky smooth soup. A perfect cold weather meal, ready in less than 30 minutes!

I LOVE SOUP! You've probably heard me say this before, but soup is one of my favourite foods. I love that you can make so many different kinds of soup, each with their own distinct characteristics and flavour profiles. Some can be creamy, some hearty and filled with chunks of veggies and tender meats. There are so many options when it comes to soup. That's why I decide to write a blog post containing 25 of the BEST Soup Recipes, which you can find HERE.

I started my fitness and self care journey 5 months ago and I have recently seen changes in my body. I am stronger, I have more endurance and my face looks thinner. This has helped motivate me into continuing to take care of myself. Since I was craving soup, I decided to try and create a whole foods soup, bursting with all my favourite flavours.

Sweet potatoes have become a large part of my diet. While all potatoes have health benefits, sweet potatoes are packed full of vitamins A, C and B6, potassium and magnesium. Rich in vitamins, minerals and antioxidants, sweet potatoes are an excellent fuel source for daily physical exercise. As long as they are prepared in a healthful way, sweet potatoes are wonderful in any healthy diet.

My daughter had asked me to buy coconut milk for smoothies, but it had been sitting in the fridge for a few weeks now, which made me decide to incorporate it into my soup. 9 times out of 10, if I am eating sweet potatoes, I like to add some sort of heat. Which is why I decided to add spicy ginger root as well. A natural anti-inflammatory, ginger has always played a large part in my self care; in foods I eat, teas I drink or in supplements I may take.

This soup is very simple to make, and only contains a few deliciously healthy ingredients. I love that it came together in under 30 minutes, yet was so delicious. I added hot pepper sauce for added heat, but I suggest doing it at the end, so not to make it too spicy. 


Sweet Potato, Coconut and Ginger Soup

2 lbs sweet potatoes, peeled and cut into 1 inch cubes
3 C low sodium vegetable stock 
2 C unsweetened coconut milk
1 knob of ginger, cut into match sticks
1- 2 tsp Sriracha sauce
1 lime, zested and juiced
1/4 C sour cream
1 1/2 Tbs maple syrup

In a small bowl, mix the sour cream and maple syrup; until well combined. Cover and refrigerate for later use.

In a large soup pot or dutch oven, combine the sweet potatoes, vegetable stock, coconut milk, ginger and lime zest. Bring to a boil, reduce heat, cover and simmer for 20 minutes; until the sweet potatoes are easily pierced with a fork.

Using an immersion blender, puree the mixture until free of lumps and silky smooth. You can also use a blender, if you do not have an immersion blender. Be careful when working with hot liquids in blenders, the lid can possibly pop off!

Add the lime juice to the pureed soup and taste for seasonings. If you would like a spicy soup, add in sriracha sauce and heat until steaming. Laddle hot soup into bowls and drizzle with maple cream before digging in.

This recipe is being shared at these AWESOME Linky Parties

Comments

  1. My hubby loves sweet potato anything. May have to try this, I'm sure he'd love it! Thanks so much for linking up with me at my party #UnlimitedMonthlyLinkParty 18, open until November 26 at 12:05 am. Shared on social media. I invite you to check out all of my themed link parties. Any link you add to my parties can also be added to my Unlimited Monthly for more views and shares!!

    ReplyDelete
    Replies
    1. Thank you so much for stopping by! I look forward to sharing more recipes with you.

      Delete
  2. Yum! I make a sweet potato soup with coconut milk already which is pretty good but this spicey addition sounds even nicer. Pinning so I can try this later. thanks.

    ReplyDelete
  3. I love the flavors you have in this recipe! Coconut and ginger are such a great combination. I plan to try it with vegetable stock since I'm vegetarian. This looks like the perfect cold weather soup.

    ReplyDelete
    Replies
    1. Yes vegetable stock would be a lovely subsitution.

      Delete
  4. This flavor mix is amazing, how have I never had this before?? I can't wait to make this now that the weather is cold!

    ReplyDelete
  5. I havent tried sweet potato in a soup! Interesting recipe. Question can I replace vegetable stock with water? I like to try this recipe :) Perfect plantbased! Thank you

    ReplyDelete
    Replies
    1. You could, but it may not be as flavourful as using vegetable stock.

      Delete
  6. I have been really into making soups lately and the flavors in this recipe sounds amazing! I love how easy and healthy this recipe is, can't wait to try.

    ReplyDelete
  7. I like almost anything made with sweet potatoes. This sounds delicious!

    ReplyDelete
  8. Wow. That looks heavenly, I'd love to try this!

    ReplyDelete

Post a Comment

We love hearing from you!! Let us know what you think.

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

The BEST Bacon Cheddar Deviled Eggs

 Hard boiled eggs are transformed into a magnificent, indulgent appetizer, by mixing the yolks with sharp cheddar cheese and smokey bacon. A welcome addition to any gathering and a great way to use those coloured hard boiled Easter eggs! Jump to Recipe Eater growing up was always a magical time. I love how my parents tried to make holidays such as Eater and Christmas so magical. I was always in awe when I would wake up to Easter treats on the couch, on Easter morning. It was a welcome sight after partaking in Lent for 40 days. Every lent we would give up candy, making us appreciate our Easter treats all that much more. Our family is Catholic, so Easter and Christmas were centered around religion and teachings, but I appreciate that Mom and Dad also made it fun and let us believe in things like the Easter Bunny and Santa Clause.  Mom would buy the Easter egg dying kits and we would colour eggs on the Saturday before Easter. Everyone would choose their favourite to enjoy for breakfast af