Thursday, August 15, 2013

Sweet Potato - Coconut Soup Recipe

When I'm looking for a nice, big recipe to make that will provide several lunches... I turn to this soup from Jan's Sushi Bar. It's a great comfort food without the guilt that typically tags along with those wonderful comfort foods. It is so delicious and the flavors are a perfect blend. 

Sweet Potato-Coconut Soup

I used to crave tomato soup or chili with beans, but this soup more than makes up for it. I did add some ground turkey to it, but in our house it's not considered a full meal unless there is some animal protein included. The soup is wonderful without it though too. Otherwise, I would not change a thing... except to maybe make two batches! 


  • 2 tablespoons coconut oil
  • 1 cup chopped onion
  • 2 small celery stalks, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 pounds red-skinned sweet potatoes, peeled and cut into large chunks
  • 4 cups chicken stock, preferably homemade
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly-grated nutmeg
  • 1 1/2 cups coconut milk (13.5 ounce can)
  • salt and pepper to taste
  • cayenne pepper, to taste (optional)


  1. Melt the coconut oil in a large, heavy-bottomed pot over medium heat. Add the onion and celery and sauté until the onion is soft, about 5 minutes. Add garlic and cook for another minute.
  2. Add sweet potatoes, chicken stock, cinnamon and nutmeg; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
  3. Working in batches, puree soup in blender or food processor until smooth; return to pot. Or use an immersion blender to puree directly in the soup pot.
  4. Add coconut milk and stir over medium-low heat to heat through. Season soup to taste with salt, pepper and cayenne, if using. Ladle into bowls and garnish with unsweetened coconut flakes, if desired.
**Add in 1 - 2 pounds of your prepared meat of choice for extra protein! 

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