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Sweet potato coconut garlic soup

Thick and creamy sweet potato coconut garlic soup - a guaranteed crowd pleaser when temperatures drop and all you want is a comforting bowl of soup.
Servings 4 -6 people


  • Extra virgin coconut oil
  • 3 C / 450 g yellow onions, finely diced
  • 2 whole heads roasted garlic
  • 1 thumb-sized piece fresh ginger, chopped
  • 2 1/2 lbs / 1135 g baked sweet potato
  • 1 can 14 fl. oz. / 400 ml full fat coconut milk
  • 4 C / 1 L chicken¬†or vegetable broth
  • 1 tsp red chili flakes
  • 4 tbsp extra virgin coconut oil (optional, but adds a nice 'fullness' to the soup)
  • Juice of 2 lemons
  • Season to taste with fine grain pink Himalayan salt or sea salt and fine ground black pepper (I find that this soup needs quite a bit of salt to truly taste its best - I usually end up using 3-5 tsp and about 1 tsp of black pepper)
  • Optional garnish - coconut chips, chopped cilantro and red chili flakes


  • In a pot, heat some coconut oil over medium/high heat.
  • Add onions and cook until they start to brown.
  • Add baked garlic cloves (please remember to save the garlic peels for your broth scrap bag!) and ginger and cook for a few minutes.
  • Add baked sweet potato, coconut milk and broth.
  • Bring to a boil, reduce to a simmer and let soup cook until ginger is soft and cooked through (typically around 10-15 minutes).
  • Add red chili flakes.
  • Using an immersion blender, blend the soup until creamy and velvety smooth.
  • Add coconut oil if using and season to taste with salt and pepper (...and remember - don't be shy on the salt! Salt is an amazing flavor enhancer and if you wan't your food to taste the best possible, don't under-salt it).


  • The soup stores well in the fridge for about a week and freezes well too.