Sweet potato, ginger and spring onion soup


Our delicious sweet potato soup recipe is cooked with creamy coconut milk for a rich, silky texture and topped with a zingy ginger and spring onion dressing. The soup is completely vegan (and gluten-free) and can be whipped up in under an hour, making it perfect for a quick dinner.

First published in 2020







  • Blender


Heat a splash of olive oil in a large pan and gently sweat the spring onions, garlic and ginger with a pinch of salt until soft without colour (about 3 minutes)
Add the sliced sweet potato to the pan and cook for a few minutes, then add the coconut milk and water. Simmer for 30 minutes
Prepare the garnish as the soup cooks. Place the ginger and spring onion in a small pan with the vegetable oil and heat over a very low heat for a few minutes. You want the ginger and spring onion to be just soft and flavouring the oil, rather than sizzling
After 30 minutes, check if the sweet potato is soft. If so, transfer the contents of the pan into a blender and blitz into a smooth soup. Taste and season with salt and pepper
Serve hot with a drizzle of the ginger and spring onion dressing and a crack of black pepper

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