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Sweet Potato Coconut Soup

This soup was inspired by a dish served at one of the first vegetarian restaurants in Toronto, Fressen, that has since closed. Their sweet potato coconut soup was something I would always order, since it was the perfect combination of sweet, savoury, tangy, and spicy. Plus the texture was beguilingly creamy! Such a satisfying way to warm up on a cold day.

You can use an immersion blender for this recipe, but you won’t get it as silky smooth as possible. So much of the specialness of this soup is the transcendent texture! If you’re making this for kids, skip the cayenne. 

Sweet Potato Coconut Soup


  • 2 medium yellow onions
  • 1 large leek
  • 2 tsp. salt divided
  • 4 cloves garlic
  • 1 Tbsp. freshly minced ginger
  • 2 large sweet potatoes
  • 1 knob expeller-pressed coconut oil or ghee, 2-3+ Tbsp.
  • ½ tsp. fine sea salt
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • ½ tsp. ground turmeric
  • ¼ tsp. cayenne pepper or more to taste
  • 5 cups / 1 ¼ L vegetable broth
  • 2 tsp. tamari
  • 1 can 14oz. / 400ml full-fat coconut milk
  • 2 Tbsp. freshly-squeezed lime juice
  • cilantro to serve


  • Peel and chop onions. Wash leek well and chop. Mince garlic. Peel and mince ginger. Scrub and chop the sweet potatoes. Set aside.
  • Melt the fat in a large stockpot over medium-high heat. Add the onions and leek, 1/2 tsp. of salt, stir to coat, and let cook, stirring occasionally until softened and translucent, about 7-10 minutes. Add the garlic and ginger, stir well to coat, and cook for 2 minutes. Lastly, add the coriander, cumin, paprika, turmeric, and cayenne (if using). Stir to coat, and cook for another 2 minutes.
  • Add the sweet potatoes to the pot, stirring to coat. Add the vegetable broth and tamari, bring to a boil, reduce to simmer and cook, covered for 15 minutes (it’s okay if the vegetables are not fully submerged).
  • When the sweet potatoes are fork-tender, add the coconut milk and bring to a simmer, then turn of the heat and let cool for a few minutes. Transfer to a blender, add the lime juice and blend on high until completely smooth. Taste and adjust seasoning to suit your taste, adding the remaining 1½ tsp salt as needed. Add more water too thin, if necessary.
  • To serve, heat soup back (if necessary), garnish with cilantro and a sprinkle of cayenne or other chilies, if desired. Say thank you and enjoy. Store leftovers in the fridge for 5 days, or freeze for 4 months.


Serves 6-8