Sweet potato soup with ginger and coconut

Thursday, December 17th, 2009

A vegan soup everyone will enjoy.


  • 1 1/2 lbs. sweet potatoes, cubed
  • 1 medium onion, minced
  • 2 Tbsp minced ginger root (or 2 tsp powdered ginger)
  • 1 Tbsp vegetable oil
  • 1 15-oz can of coconut milk, unsweetened
  • salt to taste

In a large saucepan, saute onion with minced ginger in oil until transparent. Add sweet potatoes and water to cover and simmer gently until potatoes are thoroughly cooked. Mash potatoes well (do NOT drain off liquid), add coconut milk, season with salt to taste. Makes 4 to 6 servings.

The soup is delicious in this simple form, but can be modified easily:

  • puree potatoes and cooking liquid instead of mashing for a smooth soup
  • top with chopped parsley or cilantro
  • top with coconut flakes
  • spice up with hot pepper sauce to taste
  • turn into a curry with the addition of curry powder or curry paste to taste
  • use your imagination