Roasted Sweet Potato, Ginger and Coconut Soup
Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing one of my favourite soup recipes of all time, Roasted Sweet Potato, Ginger and Coconut Soup!
This is a super easy, affordable and healthy plant based meal option that will keep you satisfied at any time of year. I’ll often prep this for lunches for the work week, but it would be a great option for an easy winter dinner served with some fresh bread. Actually one of my favourite things to serve this soup with is fresh sourdough toast with mashed avocado on top, YUM!
One of the reasons this soup is so easy is there is minimal prep involved. To make this soup, you actually roast the sweet potatoes whole, which means there is no peeling or chopping involved. While they are roasting you can go off an do other things, take a shower, read a book, do some yoga…whatever floats your boat. Then come back and throw the soup together, not only does roasting the sweet potato provide that depth of flavour, but it also means you can just scoop the flesh out of the skins and straight into the pot, SO EASY!
Sweet potatoes are extremely nutritious, they are packed full of fibre, vitamins, minerals and antioxidants. Add to that the anti-inflammatory benefits of the ginger and this dish is a winner for your body as well as your taste buds.
This soup will last a few days in the refrigerator and freezes really well if you are looking to do some batch cooking.
I do hope you enjoy this recipe, let me know if you gave it a go either in the comments down below or over on Instagram, I’d love to hear from you. If you’d like to see more content like this please feel free to subscribe via email so you are notified each time I publish a new post.
Until next time, take care!
Roast Sweet Potato, Ginger and Coconut Soup
This is a very easy, delicious and nourishing soup perfect for Autumn and Winter when the weather is cooler and you need something easy yet warming for lunch or dinner. Roasting the sweet potato means you can put it in the oven and forget about it while you do other things and then come back to throw the soup together, plus it gives it a lovely rich flavour!
- 2 tbsp olive oil
- 2-3 large sweet potatoes
- 1 medium brown onion finely diced
- 4 cloves garlic finely chopped or minced
- 1 3-4 cm thumb of ginger peeled and grated
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1 litre vegetable or chicken stock
- 1 400mL can full fat coconut milk
- 1 bunch fresh coriander chopped
- 1 tsp salt and pepper to taste
Preheat oven to 180 degrees Celsius (fan forced)
Wash and prick sweet potatoes with a fork, wrap each one in foil (shiny side in) and place on a baking tray in preheated oven for 1 hour until cooked through
Prepare all other ingredients as per ingredient list above
Once potatoes are completely cooked through (should be able to pierce them with a fork easily) remove from oven and unwrap foil being careful not to burn your fingers, cut potatoes in half length-ways to cool slightly
Place a large pot over medium heat and add olive oil
Once hot, add in onion and saute for 4 minutes until translucent
Add the garlic and ginger, saute for a further 3 minutes or so
Add in ground coriander, ground turmeric and nutmeg, saute for a further 30 seconds
Add the stock and coconut milk and stir well to combine
Use a spoon to scoop out all of the insides of the sweet potatoes into the pot (make sure to get all of the flesh and only leave the skin)
Check if the soup needs any extra liquid and if so use a little bit of water
Stir everything well, bring soup to a gentle boil then reduce to a simmer partially covered for 20 minutes, stir occasionally
After 20 minutes remove soup from heat
Use barmix to blend soup well until very smooth
Season with salt and pepper to taste
Serve in bowls topped with chopped fresh coriander