Sweet Potato-Coconut Soup

Joanne Bellezza-Loughlin


When I told my guys I was going to make Sweet Potato-Coconut Soup for Thanksgiving last year, they thought I was nuts. Then they tasted it.
This soup is wonderful. The coconut adds just the right amount of sweetness without being overpowering.
I've made slight changes to this Bobby Flay recipe.


★★★★★ 1 vote

20 Min
1 Hr


  • 3 Tbsp
    canola oil
  • 1 1/2
    red onion chopped
  • 1/2 tsp
    ground ginger or 2 inch piece of fresh grated (add more if it's fresh) i take it easy with the ginger because my husband doesn't care for it.
  • ·
    red pepper flakes
  • 6 c
    chicken broth
  • 1 c
  • 5-6
    medium sweet potatoes, peeled and diced
  • 3 c
    unsweetened coconut milk (do not use cream of coconut)
  • 2 Tbsp
  • 1/2 tsp
    ground cinnimon - or to taste

How to Make Sweet Potato-Coconut Soup


  1. In saucepan over medium heat saute onion and ginger in oil for about 5 minutes.
  2. Add pepper flakes (to taste), broth and water and bring to a boil.
  3. Add sweet potatoes. Simmer for 20-30 minutes until potatoes are soft.
  4. Cool for 10 minutes and then puree in batches in blender (I use an emersion blender).
  5. Put back in saucepan and whisk in coconut milk, honey and cinnamon. Season to taste with salt and pepper.

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