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Sweet Potato Soup with Coconut & Corn

Sweet Potato Soup with Coconut & Corn

Prep Time 10 mins
Cook Time 30 mins
Keyword Sweet Potato Soup


  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 ½ tsp kosher salt divided use
  • 1 serrano or Thai chilli pepper
  • 2 cloves garlic minced
  • 0.5 oz fresh ginger about 1 1/2 tbsp finely chopped
  • ¼ cup packed chopped fresh cilantro plus more for garnish
  • 4 cups chicken broth if using low sodium, you'll need about 1 tsp more salt
  • 1 ½ lbs sweet potato peeled and cubed
  • 1 14- oz can coconut milk
  • 1 cup corn kernels (fresh or frozen)


  • Heat the oil in a large dutch oven over medium-high heat and cook the onions with 1/2 tsp of salt until soft, about 10 minutes. Add chilli, garlic, ginger and cilantro and cook another 2 minutes until soft.
  • Add broth, sweet potato chunks, remaining tsp of salt, coconut milk and corn and bring to a boil. Reduce heat, cover and simmer until sweet potatoes are very soft, about 20 minutes.
  • Puree soup using an immersion blender or by blending it in two batches with a standing blender. Taste, add more salt if needed. Top with more cilantro, if desired.


Yields about 9 cups of soup.
Keyword Sweet Potato Soup