Steamed Sweet Potato and Ginger Soup with Coconut Milk
A velvety, golden-hued soup with naturally sweet sweet potatoes and aromatic ginger, finished with creamy coconut milk. This asian-inspired soups (vegan, gluten-free) ready in about 35 minutes pairs vegetable broth, fresh and grated ginger, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 cup vegetable broth
- 1 tbsp, fresh and grated ginger
- 1/4 cup, diced onion
- 1 tbsp olive oil
- 1/2 cup coconut milk
- to taste salt
- to taste black pepper
Instructions
- Step 1: Steam 2 medium peeled and diced sweet potatoes (1/2-inch cubes) for 12 minutes until tender.
- 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.
- 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.
- Step 4: Remove from heat and let cool for 2 minutes. Puree the soup until smooth using an immersion blender.
- 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.
Frequently asked questions
How long does Steamed Sweet Potato and Ginger Soup with Coconut Milk take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Sweet Potato and Ginger Soup with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Steamed Sweet Potato and Ginger Soup with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Sweet Potato and Ginger Soup with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Sweet Potato and Ginger Soup with Coconut Milk vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! Simple and healthy. Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
Cooked for my elderly parents and they adored it. So comforting!
- ★★★★★
Perfect for cold weather. The ginger gives it a nice kick without being too spicy.
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