Creamy Sweet Potato Ginger Soup with Coconut Milk
A warming and velvety soup that combines the sweetness of sweet potatoes with the mild spiciness of ginger and the creaminess of coconut milk. Ideal as a light meal or appetizer.
Why this dish is good for you
Sweet potatoes are rich in beta-carotene, which provides cell protection, and in fiber, which promotes digestion. Ginger has strong anti-inflammatory and digestive properties. Coconut milk provides quickly available energy. This soup is antioxidant, anti-inflammatory, and good for metabolism.
Ingredients
- Sweet Potato((cubed))600 g
- Ginger(cm (grated))3 Stück
- Coconut Milk200 g
- Vegetable Broth400 g
Method
- 1
Heat olive oil in a pot. Sauté onion, ginger, and garlic for about 3 minutes.
- 2
Add sweet potato cubes and briefly fry them.
- 3
Pour in vegetable broth and bring to a boil. Reduce heat and cover, simmer for about 15-20 minutes until the sweet potatoes are very soft.
- 4
Finely puree the soup with an immersion blender. Stir in coconut milk and heat briefly (do not let it boil).
- 5
Season with salt and pepper. Optionally garnish with fresh cilantro and serve hot.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
