Sweet Potato and Coconut Soup

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Total Time
15 mins
35 mins

A fantastic vegan Thai soup from the Vegetarian society.

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  1. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes.
  2. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
  3. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
  4. Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
  5. Ladle the soup into bowls and garnish with the lime zest.
Most Helpful

2 5

Different and.....interesting. I forgot to take out the chunks of ginger before I blended which left the woody strings of ginger in the soup which wasn't fun and next time I would not put in the grated lime (or lemon) peel. Both mistakes spoiled what should have been a creamy soup. I will try this recipe again with these changes.