We had the pleasure of making this delicious velvety Sweet Potato Coconut Soup for our interview with Global Reporter. Sweet potatoes are in season throughout the year so this is a great recipe to keep in mind when you are struggling to find fresh vegetables.
Link to the interview: https://youtu.be/VaTSs95vOHY
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients:
Sweet Potatoes- 1 lb (500 gm), peeled and cubed
Unsweetened Coconut Milk – 14oz can
Coconut Oil – 1 Tbsp
Curry Leaves – 1 sprig
Red Chili Flakes – 1 tsp or to taste
Asafetida (Hing) – 1/8 tsp
Turmeric Powder – 1/4 tsp
Onion – 1 small (approx. 1/4 lb or 125 gms
Ginger – 1 Tbsp, minced
Water – 2 Cups
Salt – to taste
Lime Juice – 2 tsp or to taste
Seasoning (Tadka):
Coconut Oil – 1/2 Tbsp
Mustard Seeds – 1/2 tsp
Red Cilli Flakes – to taste
Curry Leaves – 1 sprig
Method:
1. Heat Coconut Oil in a saucepan on medium heat.
2. Add Asafetida, Turmeric Powder, Red Chili Flakes and Curry Leaves.
3. Add Onions and Ginger and cook till translucent
4. Add Sweet Potatoes and Salt and cook for 2-3 mins.
5. Add Water and cook till Sweet Potatoes are tender (about 15 mins)
6. Blend the mixture to a smooth consistency.
7. Return mixture to the pot and add Coconut Milk and Lime Juice. Heat through.
8. In a separate pan, heat 1/2 Tbsp Coconut Oil.
9. Add Mustard Seeds and allow them to pop.
10. Add Red Chili Flakes and remove from heat.
11. Place a sprig of Curry Leaves on the soup and pour seasoning over the top.
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How to make sweet potato soup, easy soup recipes for the winter, hearty soups, Indian style sweet potato, how to cook yams, simple vegan vegetarian soups.
The tadka with mustard seeds and curry leaves over a blended sweet potato soup is such a smart move — it gives that creamy texture a little crunch and punch instead of just letting it stay one-note. I’ve made similar Indian-inspired soups but never thought to use asafetida in the initial tempering; I bet it adds that oniony depth without needing extra cook time. Do you think the soup holds up well if you skip the blending step and leave it chunky, or is the velvety texture pretty essential to balance the coconut milk?
I really appreciate the inclusion of asafetida and the specific tadka method for seasoning this soup – that’s such a great way to build flavor and something I don’t always think to do for creamy soups. I usually just blend everything together. Have you ever tried adding a pinch of fenugreek seeds to the tadka for a slightly different aroma, or do you find it overpowers the sweet potato?
Thank you for sharing such valuable information. This article is very useful to me.
I’m very grateful for the information you’ve given
So great to try.
Your perspective on this topic is refreshing and encourages a deeper understanding of the complexities involved, which I find very engaging
A small bowl of potato coconut soup is enough for my dinner. idk whether I can cook it as well as you.
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