Steamed Sweet Potato and Ginger Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A velvety, golden-hued soup with naturally sweet sweet potatoes and aromatic ginger, finished with creamy coconut milk. This Asian soup recipe (vegan, gluten-free), ready in about 35 minutes, pairs sweet potatoes, vegetable broth, and ginger for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup vegetable broth
• 1 tbsp ginger, fresh and grated
• 1/4 cup onion, diced
• 1 tbsp olive oil
• 1/2 cup coconut milk
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Steam 2 medium peeled and diced sweet potatoes (1/2-inch cubes) for 12 minutes until tender.
2. Step 2: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1/4 cup diced onion and 1 tbsp grated fresh ginger, sautéing for 3-4 minutes until softened and fragrant.
3. Step 3: Add the steamed sweet potatoes and 1 cup vegetable broth to the pot. Bring to a gentle simmer and cook for 5 minutes.
4. Step 4: Remove from heat and let cool for 2 minutes. Puree the soup until smooth using an immersion blender.
5. Step 5: Return to the pot and stir in 1/2 cup coconut milk, salt, and black pepper. Heat gently for 2-3 minutes without boiling.