Tropical Tiki-Style Sweet Potato and Coconut Soup

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

A velvety, lightly spiced sweet potato soup enriched with creamy coconut milk and brightened with fresh lime juice, evoking island flavors. This Asian Fusion-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, coconut milk, vegetable broth 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 large (about 1.5 lbs), peeled and diced into 1-inch cubes sweet potatoes
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, for garnish chopped fresh cilantro
• 2 tbsp, for garnish toasted coconut flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tbsp red curry paste. Cook for 1 minute until aromatic.
3. Step 3: Add 2 large diced sweet potatoes (about 1.5 lbs), 4 cups vegetable broth, and 1 can (13.5 oz) full-fat coconut milk. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 20 minutes, or until sweet potatoes are very tender when pierced with a fork.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in 2 tbsp fresh lime juice, 1 1/2 tsp salt, and 1/2 tsp black pepper. Adjust seasoning if needed.
6. Step 6: Ladle soup into bowls and garnish each with 1/4 cup chopped fresh cilantro and 2 tbsp toasted coconut flakes for added texture and tropical flair.