Sweet Potato and Coconut Soup




About: By day I work as a marketing & project manager, safety advisor, trainer and accident investigator but when I escape I like to make, mend and build anything with and from anything. Former tech teacher for 30 ...

This is my first instructable so I hope you enjoy it.

This is a beautiful creamy, slightly sweet, warming soup which is really easy to make in less than 30 minutes.

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Step 1: Ingredients

2 tbsp Olive Oil
2 cloves of Garlic
1 Onion sliced
2 pinches of Chilli Flakes
2 pinches of Ground Ginger
400g of Sweet Potato
400ml of chicken or vegetable stock
200g Creamed Coconut
50g Fresh Coriander leaves chopped (optional)
Salt and Pepper to taste
Coriander or Spinach to garnish

Step 2: Heat Oil

Heat the olive oil in a large saute pan, add the finely chopped onion and the crushed garlic. Gently fry off for 3-4 minutes until soft and golden brown.

Step 3: Add Spices and Sweet Potato

Once the onion and garlic are cooked through add the chilli flakes, ground ginger frying for a further 2-3 minutes.
Then add the peeled and chopped sweet potato cooking for a further 2-3 minutes.

Step 4: Add the Stock and Coconut

Now add the stock (hot)  and coconut. Allow to cook for about 10 minutes.
Take care when adding hot liquid to a hot pan.
At this stage if you wish to add the optional chopped coriander leaves then do so.

Step 5: Remove From Heat

Remove from the heat and allow to cool before pouring into a blender or food processor.

Beware of adding hot liquids to a blender. Hot liquids can scald!

Blend until a smooth and even consistency.

You might find that you need to add a little warm water to thin but this is entirely up to you.

Step 6: Get Ready to Enjoy.....

Reheat or store in freezer.
If you are going to freeze the soup then it is essential to let the soup reach room temperature before putting it in suitable containers and freezing.

Season to taste and garnish with Coriander (or anything green), serve with home made crusty bread. Its really delightful.

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    18 Discussions


    8 years ago on Step 6

    This soup is delicious! Really easy, too. My daugher and I finished the entire pot off between the two of us. Will make again very soon!

    1 reply

    Excellent I am so glad you both liked it! Well worth spending the time making the instructable to receive a comment like that! Really appreciated.


    3 years ago

    this soup is great but i did not have chilli flakes so i used yellow curry paste if you want a nice spicy taste i would recomend using yellow or green curry paste instead of chilli flakes


    7 years ago on Introduction

    hey, I just made this, and I am waiting until supper to try it.

    Just had a couple of questions that I discovered as I was making this.
    1. What size and type of onions do you recommend?
    2. When cooking the soup after adding all broth/stock and coconut, what setting of heat should one use? Low, Medium, High?

    Can't wait to try this... it smelled really good when I was cooking it for the family.


    7 years ago on Introduction

    Excellent, easy soup. And it introduced us to creamed coconut! We had no crusty bread, but stirring in basmati rice was quite nice as well.


    8 years ago on Step 6

    Your recipe looks great. A question before I try it: Is the "creamed coconut" the same as coconut milk?


    8 years ago on Introduction

    If you can't get creamed coconut, would it work to substitute coconut milk? If so, how much?

    Thanks for posting this recipe, it looks great!

    1 reply

    Hi mmm not sure its pretty universal stuff either canned or in cartons. In the UK we get it in most big supermarkets or specialist food markets.

    I happened to get nightmares after drinking those. I guess the additions are psychoactive like drugs. Not good.

    So I'd need to get Creamed coconut without the additions, I guess it is sulphur-free what I need. Can you have a look at your ccpackage and tell me the ingredients?