Spiced Sweet Potato Soup

  • Author: Jane Hutton
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes


  • 2 large sweet potatoes, cut into half inch cubes
  • 6 inch piece of fresh ginger, grated or minced
  • 1 onion, chopped
  • 2 tbsp coconut oil
  • stock, preferably organic, to desired consistency – approx 300 mls
  • 1 can coconut milk (this is optional, and could be replaced with more stock if you don’t like coconut milk)


  1. Heat the coconut oil in a soup pan, and cook the onion sweet potato and ginger over a medium high heat, stirring occasionally until the vegetables soften.
  2. Once the veg are softened, add the stock and turn the heat to high to bring to a boil. Skim off any foam. Partially cover the soup with a lid and simmer for about 20 minutes, or until the sweet potatoes are tender.
  3. Using blender or soup whizzer attachment, puree the soup to the texture you prefer. Stir through the coconut milk.
  4. Top with herbs like coriander, basil or chives.

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