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Sweet Potato and Coconut Soup

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant sweet potato and coconut soup is a wonderful example of how plant-based ingredients can create a deeply satisfying and aromatic meal. The natural sweetness of the roasted potatoes pairs beautifully with the creamy coconut milk, while the addition of lemon grass, ginger and red chilli provides a gentle, warming heat. It is a colourful, nourishing dish that feels both light and substantial, making it an excellent choice for a chilly autumn afternoon or a simple midweek supper.

As a versatile vegan recipe, it relies on store-cupboard staples like coconut milk and vegetable stock, alongside fresh aromatics to deliver a restaurant-quality flavour. Roasting the sweet potatoes beforehand caramelises their natural sugars, adding a rich depth that boiling alone cannot achieve. Serve this smooth, velvety soup with a swirl of coconut cream and a side of crusty bread for a healthy, comforting lunch that the whole family will enjoy.

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Ingredients for Sweet Potato and Coconut Soup

  • 450g (450g) sweet potatoes, cut into cubes

  • 2 tablespoons sunflower oil

  • 1 onion, finely chopped

  • 1 leek, trimmed and finely chopped

  • 1 lemon grass stalk, trimmed and halved

  • 1 red chilli, halved, seeded and thinly sliced

  • 1 teaspoon freshly grated root ginger

  • 1.25 litres (1275ml ) vegetable stock

  • 4 teaspoons tomato purée

  • 400g can coconut milk

  • sea salt and freshly ground black pepper

  • chilli oil , to garnish

  • fresh micro coriander, to garnish

How to make Sweet Potato and Coconut Soup

Preheat the oven to 200°C (204°C/gas mark 6).

Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20–30 minutes, until tender. Set aside.

Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.

Pour the coconut milk into the pan, reserving about 45ml from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.

To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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