Tiki-Inspired Sweet Potato and Coconut Soup

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A creamy roasted sweet potato soup enriched with coconut milk and lightly spiced with ginger and lime, evoking island flavors. This soup recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, peeled and cubed, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 lbs sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed sweet potatoes with 2 tbsp olive oil and spread evenly on a baking sheet. Roast for 25 minutes until tender and caramelized at edges.
2. Step 2: While sweet potatoes roast, heat a large pot over medium heat. Add 1 medium chopped yellow onion, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 5 minutes until fragrant and translucent.
3. Step 3: Add the roasted sweet potatoes to the pot along with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Step 4: Using an immersion blender, blend the soup until smooth and creamy. Stir in 1 cup coconut milk, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Heat through for 3 minutes.
5. Step 5: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro. Serve warm for a comforting island-inspired meal.