Ginger Sweet Potato Soup

Prep time:15 min
Total time:45 min

Serves 6


1 can (400mL) Longo’s Coconut Milk, divided

2 tbsp chopped fresh cilantro

2 tbsp Longo’s 100% Pure Canola Oil

1 large yellow onion, chopped

4 cloves garlic, chopped

1 tbsp grated fresh ginger

2 tsp Longo’s Curry Powder

4 cups peeled, chopped sweet potatoes (about 2)

3 cups Longo’s Chicken Broth or vegetable broth

2 tbsp fresh lime juice

1 tsp sriracha

1/2 tsp salt


  • Scoop out 2 tbsp of the thick coconut milk at the top of the can and combine with the cilantro; cover and chill.
  • Heat oil in large saucepan over medium-low heat. Cook the onion, garlic, ginger and curry powder for about 5 minutes or until softened. Stir in sweet potatoes to coat. Add broth; cover and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the sweet potatoes are tender. Let cool slightly; purée with immersion blender or in blender, in batches if necessary, until smooth.
  • Return the puréed soup to clean saucepan. Whisk in the remaining coconut milk, lime juice, sriracha and salt. (Make-ahead - Let cool and refrigerate for up to 2 days; reheat over medium heat in saucepan.) Ladle into warm soup bowls and swirl in the reserved coconut/cilantro mixture.
  • Chilled Ginger Sweet Potato Soup Variation
  • Make the soup ahead of time and serve cold. Add a little fresh lime juice to the cilantro mixture and swirl into each serving. Float a thin slice of lime on top of soup. Add a sprinkle of flaked unsweetened coconut to garnish the soup, if desired.

Nutritional Information

Per serving: 270 calories
  • Protein 4g
  • Fibre 4g
  • Fat 17g
  • Sugar 8g
  • Carbs 28g
  • Sodium 600mg