Vibrant Orange Sweet Potato and Coconut Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A creamy, golden-hued soup with natural sweetness from sweet potatoes and a hint of coconut for tropical brightness. This Asian soup recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs sweet potato, coconut milk, and onion for a weeknight-friendly dinner. Each serving lands at about 240 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 potato
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 2 cloves garlic
• 2 cups chicken stock
• 1 tbsp lime juice
• 2 tbsp fresh cilantro
• 1/2 tsp salt

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

Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely chop 1 medium onion and 2 minced garlic cloves.
2. Step 2: In a large pot, sauté 1 medium chopped onion and 2 minced garlic cloves over medium heat for 3 minutes until fragrant.
3. Step 3: Add 2 medium diced sweet potatoes, 2 cups chicken stock, 1/2 tsp salt, and 1 can coconut milk to the pot. Bring to a simmer, then cover and cook for 20 minutes until sweet potatoes are fork-tender.
4. Step 4: Use an immersion blender to puree the soup until completely smooth. Stir in 1 tbsp lime juice and 2 tbsp fresh cilantro.
5. Step 5: Heat gently for 2 minutes, then adjust salt if needed. Serve immediately with extra cilantro for garnish.