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Roasted Sweet Potato and Coconut Soup

Updated: Oct 15, 2023

This soup is like a hug in a bowl, with the sweetness of the potatoes and the creamy comfort of coconut milk it is perfect after a crisp walk in the autumn sunshine. I add a hint of chilli to mine to give it an extra warming boost.

This is a classic autumn dish for a reason. It's warm, comforting, and full of flavour. I like to make mine with roasted sweet potatoes, roasting them first gives the soup a fuller flavour and richer colour. I then add coconut milk, a good stock and a hint of fresh chilli. It really is as simple as that.

A rich soup brimming with flavour is more than a meal in itself. Nigel Slater

Gone are the days when soup was a mere and forgettable start to a meal. These days more thought goes into this humblest of dishes and it can be dinner or lunch or whatever you want it to be (maybe a snack in front of the TV with a blanket and classic movie) however you choose to eat it make sure to enjoy it. Enjoy the simple and modest ingredients, prepare them and nurture them and they will repay you with one delicious soup.

Roasted Sweet Potato Soup and Coconut Soup


Serves: 4

  • 750g of sweet potatoes cut into large cubes

  • 1 large onion chopped

  • 1 can of coconut milk (full or reduced fat)

  • 700ml of good stock (Chicken or Vegetable)

  • 1/2 a fresh chilli chopped small (seeds removed, adjust to your taste)

  • 1-2tbs of maple syrup (add to taste)

  • 1 tbsp of olive oil

  • Sea salt and black pepper


  1. Preheat your oven to 180°C/160°C Fan/350°F.

  2. Toss your cubed sweet potato in 1/2 a tablespoon of oil and season with sea salt and black pepper. Spread them out on a baking sheet and roast in the oven for around 20-25 minutes. They should be soft and a little coloured when done take out the oven and set aside until you need them.

  3. In a deep saucepan fry off your onion and chilli in the remaining oil until soft - about 4-5 minutes add in your roasted sweet potatoes and your stock.

  4. Bring this to the boil and then turn it down to a simmer. Allow the stock to reduce slightly (about 5 minutes).

  5. Remove from the heat and add your coconut milk, salt and pepper.

  6. Allow the soup to cool a little and then blend with a stick blender until smooth. Taste and adjust the seasoning if required.

This silky-smooth soup is the ultimate comfort dish, serve it with some rustic bread - rye is good.


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