Everything you want on a cold day: silky, fragrant, gently spicy, and deeply comforting without feeling heavy, Thai-inspired coconut sweet potato soup. Japanese sweet potatoes bring natural sweetness and body, while lemongrass, ginger, garlic, and Thai chilies layer in warmth and complexity. We tie it all together with a good coconut cream, creating a luxurious blended soup that feels special but is surprisingly simple to make.
Inspiration: Thailand.
This isn’t a traditional Thai recipe — it’s inspired by the flavours of Thai cuisine, and built for home cooking. Boldness and complexity of flavour, and the blender of your choice. There is an undertone of heat, without being overly spicy, and a hit of lime brings sweetness and balance.
It’s the kind of soup that tastes even better the next day and freezes beautifully, making it a smart addition to your winter rotation.
What’s a Japanese Sweet Potato?
Japanese sweet potatoes form the backbone of this soup. They’re naturally creamy and slightly nutty, which plays beautifully with coconut. You’ll recognize them in the store with their purple skins and starchy, yellow hued flesh. Some folks call them yams. They’re not yams, by culinary, or botanical definition.
True yams are large, starchy tubers. They have a brown toned skin and a creamy, off-white flesh and a dry starch. Yams play a deep role African and Caribbean cuisine, but are usually not readily available in most North American grocery stores. Look for them in specialty markets.
But sweet potatoes, in may varietals are widely available. You can swap out the Japanese variety if needed. Still a great soup.
Ingredients You’ll Need
Shallots, over onions. In this recipe, we’re using shallots to add a gentle sweetness, while garlic and ginger bring depth and warmth.
Lemongrass, either fresh or a good quality packaged herb paste (which I’m using) gives that unmistakable citrusy perfume that makes the soup feel bright and lifted. Sometimes, fresh lemongrass can be difficult to find depending on your location. Where I live, on Northern Vancouver Island, sometimes I need to shift ingredients depending on availability.
Thai chilies provide heat — adjustable to your comfort level — and coconut cream adds richness without dulling the flavours. Water or vegetable stock keeps things clean, vegetable focused, and lets the aromatics truly shine.
Why Sweet Potatoes Are a Nutritional Powerhouse
Sweet potatoes do the heavy lifting in this soup — both for flavour and nourishment. Naturally rich and creamy when blended, they create that luxurious texture without needing thickeners or dairy. But beyond the comfort factor, sweet potatoes are packed with benefits.
They’re high in dietary fibre, which supports digestion and helps keep you full longer — making this soup as satisfying as it is soothing. Sweet potatoes are also loaded with beta-carotene, an antioxidant the body converts into vitamin A, which supports immune health, skin, and vision. Add in vitamin C, potassium, and complex carbohydrates, and you’ve got a bowl that delivers steady energy instead of a spike-and-crash.
Paired with ginger, garlic, and chili — all known for their anti-inflammatory and gut-friendly properties — this soup doesn’t just taste good. It feels good to eat.
Serving Ideas
Serve this soup on its own with a swirl of coconut cream and a drizzle of chili oil, or pair it with flatbread, naan, or a crisp cucumber salad. It’s elegant enough for guests but simple enough for a quiet night in. Leftovers reheat beautifully and make an excellent lunch the next day.
Fuel for the body. Food for the soul.
Print
Thai-Inspired Coconut Sweet Potato Soup
- Total Time: 0 hours
- Yield: serves 6 to 8 1x
Description
Silky Thai-inspired coconut sweet potato soup made with lemongrass, ginger, garlic, and rich coconut cream. A nourishing, blended soup that’s dairy-free, gluten-free, vegan and full of flavour.
Ingredients
- 2 tablespoons coconut oil or neutral cooking oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 shallots, minced
- 1 stalk lemongrass, tough outer layers removed and finely sliced (or bruised and tied in a knot for easy removal)
- 1 to 2 Thai chilies, finely chopped (adjust to taste)
- 1 1/2 tablespoons light soy sauce
- 2 pounds Japanese sweet potatoes, peeled and chopped into chunks
- 3 - 4 cups water or vegetable stock (enough to cover)
- 1 cup coconut cream
- juice of one lime
- handful of Thai basil, chopped
Instructions
- Make your curry paste: Heat the oil in a large pot over medium heat. Add the garlic first, because we want it golden and toasted. Then ad your ginger followed by your shallots and cook for 3 to 4 minutes, stir constantly, until softened and translucent but not browned.
- Stir in lemongrass, Thai chilies and soy sauce. Cook for about 1 minute, just until fragrant.
- Add the sweet potatoes, water or vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 18 to 22 minutes, until the sweet potatoes are completely tender.
- Remove the lemongrass if left whole. Using an immersion blender (or carefully transferring to a blender in batches), blend the soup until completely smooth and silky.
- Stir in the coconut cream and gently warm the soup over low heat. Add Thai basil. Taste and adjust seasoning with additional salt or chili if needed.
- Serve hot, finished with a swirl of coconut cream and any toppings you like.
Notes
- If you have trouble sourcing lemongrass fresh, use a lemongrass paste.
- For a thinner soup, add a splash of hot water or stock until you reach your desired consistency.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.
- Japanese sweet potatoes give the smoothest texture, but other sweet potatoes will work if needed.
- Prep Time: 20 minutes
- Cook Time: 30 miutes
- Category: Lunch
- Method: Boiling
- Cuisine: North American
