Yuca and Coconut Milk Soup with Ginger and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting and aromatic soup combining creamy yuca root with fragrant ginger and fresh cilantro in a silky coconut milk broth. This Caribbean-inspired soup recipe (gluten free, vegetarian), ready in about 40 minutes, pairs yuca root, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1 lb peeled and diced into 1-inch cubes yuca root
• 2 cups coconut milk
• 3 cups vegetable broth
• 1 tbsp grated fresh ginger
• 2 minced garlic cloves
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 2 minutes until fragrant.
2. Step 2: Add 1 lb peeled and diced yuca cubes to the pot and stir to coat with the aromatics. Cook for 3 minutes.
3. Step 3: Pour in 3 cups vegetable broth and 2 cups coconut milk, then bring to a boil over high heat. Reduce to a simmer and cook for 25 minutes until yuca is very tender.
4. Step 4: Using an immersion blender, blend the soup until smooth and creamy, or carefully transfer in batches to a blender.
5. Step 5: Stir in 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Garnish with 1/4 cup chopped fresh cilantro before serving warm.