A creamy soup that’s vegan too? Wow!26

Posted on August 16, 2008 by ChristieDinner Time, Gluten Free, Vegan, Vegetarian


[Sweet potato and coconut soup]

I’m continuing the healthy and easy cooking vibe of recent posts with this yummy soup that only needs 5 ingredients.

I love the way sweet potatoes are so versatile. They’re delicious baked, steamed and mashed, perfect in both savoury or sweet recipes and pair with all the flavours under the sun.

My favourite way to eat them is baked; as wedges or in a creamy gratin. Baking intensifies their sweetness and complexity of flavour, plus I love the texture and little crispy burnt edges.

For this recipe I was trying to create a speedy soup with a minimum of steps and fuss, so there’s no pre-baking required. Although feel free to do so if you’ve got time as it adds another very tasty dimension.

This recipe has been entered into the Potato Ho Down event created by Cathy at Noble Pig and Krysta at Evil Chef Mom. Krysta is hosting this month, so drop by her blog to see the round up on August 20th.

Happy cooking, Christie

Sweet potato and coconut soup
serves 4

2 medium sweet potatoes (about 500g)
1 large parsnip (about 200g)
1 tablespoon root ginger, grated
Pinch of chilli flakes
200ml coconut milk
Sesame seeds to garnish (optional)

1. Cut the sweet potato and parsnip into 3cm cubes and place in a medium saucepan. Fill with cold water until the vegetables are just covered, about 1.5 litres.

2. Add the ginger and chilli flakes and bring to the boil. Cook for 10 minutes or until the vegetables are quite soft.

3. Take off the heat and allow to cool slightly, then process until smooth in a blender. You may need to do this in two batches.

4. Return to the saucepan, add the coconut milk and heat until piping hot. Season to taste and serve garnished with sesame seeds if you like.

LOVE SOUP? Try one of these yummy combinations:
Pumpkin, chorizo and chickpea soup
Chilled garden salad soup

  • I love sweet potatoes! This sounds like a yummy combination.

  • This is perfect timing for the cold weather. I do something similar with pumpkin soup and it’s always a crowd pleaser and I like it because it’s easy lol

    Thanks for the tip about Noble Pig’s Potato Ho Down Christie! :)

  • Hey this is a great combo I have never put together. Sweet potato and coconut milk. That sounds lovely and satisfying! Great entry!

  • This looks truly delicious. Love the sound of the parsnip/sweet potato combo. Must try soon :D

  • ooh, this sounds yummy with the coconut milk and I couldn’t agree more about the crispy edges…

  • Ok..YUM!!!! This looks so refreshing with the coconut!

  • This is a great idea! I’ve made butternut soup before, and sweet potato sounds like it’d be just as good.

  • JS – Me too! Love ’em.

    Lorraine – You’re welcome. That potato stuffed bread you made is amazing!

    Noble Pig – Love your Potato Ho Down event.

    Laura – Please do! Parsnip makes it even sweeter.

    Helen – Mmm crispy potatoes – we’re flavour twins, aren’t we?

    Leslie – Thanks! Love your recent video post – hilarious!

    Olga – Butternut sounds good too, will have to try it.

  • Tim

    This looks absolutely fantastic! I just went out and got all the ingredients so I can make it tomorrow. Thank you for the great post!

    Oh and a small question: I have a spare turnip on hand, is it possible to add that to the soup or would it completely ruin the flavor? I’m never worked with a turnip before so you’ll need to excuse my stupidity ^^; *not very smart sometimes*

  • well, this meets all my criteria–quick, healthy, effortless, and delicious. my lazy (and over-sized) bum thanks you. :)

  • Tim – I think a turnip would add a really nice flavour. Just make sure that the main vegetable is sweet potato and you should be fine! Best of luck. Would love to know how it turns out!

    Grace – Hmmm, no big bum talk around here! Enjoy the soup. ;)

  • Parsnips, now there’s a veggie I’ve never tried! I really like the combo of sweet and savory in this soup :).

  • You won me over with the sweet potatoes. What a lovely, lovely soup.

  • Tim

    Hello again!

    Christie, this recipe was fantastic! I literally *just* made it and everyone in the house sampled some (I made it to freeze for a quick meal on the run) and they all loved it! ( They were all surprised a 17 year old boy could actually plan ahead for meals haha) Such a nice balance of sweet, spicy and creamy.

    Thank you so much for the recipe! I’m definitely making this again! So easy and so delicious!

    Thanks again!

  • Sweet potato and coconut is a nice combo!

  • I knew it was coconut milk! Just kidding. Thanks for the recipe. I love the combination of coconut milk and chilies.

  • nice, there are lots of sweet potato and coconut in our place, now i have a something to cook…

    bdw, I am from Asia, and I am trying my best to learn cooking (decent meals :-)), thanks for sharing your yummy recipes… Busby SEO challenge

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  • Sounds delish; I am so digging coconut right now!

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  • mechelle

    lightly grill/bake the sesame seeds for the topping , nice recipe

  • Raymond

    This may seem like a stupid question, but once the potatoes and parsnips are cooked, are they drained or does one process them with the water?

  • Hi Raymond,
    Thanks for your comment! The vegetables don’t need to be drained. Cooking them in the water flavours the soup without the need to add stock. Let me know how it turns out for you! Christie

  • Dianne

    This is gourmet delicious! I substituted paprika for the chili flakes (being out of chili flakes).

  • Hi Diane – That’s a great substitution, I might try that myself! Thanks so much for leaving a comment, I’m glad you like this recipe.

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