Sweet Potato Ginger and Coconut Soup

Sweet potatoes seem to be everywhere lately.  Jamie Oliver recently espoused their greatness, citing them as a major contributory dietary factor in the longevity of life and wellness enjoyed by the residents of Okinawa in Japan.   They’re utterly packed with vitamins A, B and C as well as minerals such as manganese.  Personally, I love them.  They’re pretty versatile but I find they’re particularly good in soups as they have an innate smoothness (a bit like George Clooney but oranger).  This recipe has just five ingredients and is a cinch to make.


1 large onion, finely chopped

1 large thumb sized piece of fresh ginger, peeled and finely chopped

2 large sweet potatoes, peeled and chopped into chunks

1 400mls tin coconut milk

a good handful fresh coriander (cilantro) leaf, chopped

200mls water


  1. In a large-ish saucepan, heat a little sunflower or rapeseed oil.  Sauté the onion for a couple of minutes and then add the ginger.  Sauté for another couple of minutes.
  2. Add the sweet potato and season with salt and freshly ground black pepper.
  3. Add the coconut milk and water and cover.  Let it simmer away on a low heat for 25 minutes before adding the coriander and blitzing with a stick blender.  Add a little more water if the soup is too thick.  Check the seasoning and adjust to taste.  Serve with a few coriander leaves scattered over the top.



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