Plant Powered,  Soups & Stews

Sweet potato, lemongrass and coconut soup

I am so excited to finally be posting this recipe.  You guys, I have been working on this baby for a while now and I LOVE the finished product.

This Thai influenced soup is sweet, aromatic, hearty and so flavourful.  It also happens to be vegan and gluten-free. But, for those of you real creamy soup loving fans, I promise you won’t miss a thing.

So get your aprons on (does anyone actually wear aprons?), turn on some tunes and get cooking.  It’s still the perfect time of year to make and eat a big ‘ol bowl of soup, especially one as good as this.



YIELD – Approx. 6 to 8 servings


  • 2 tbsp coconut oil
  • 2/3 cup yellow onion, finely diced
  • 4 garlic cloves
  • 11/2 tsp of freshly grated ginger
  • 1 tsp turmeric
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1/4 tsp pepper
  • 4 cups of roasted mashed sweet potato*
  • 3 cups of vegetable broth
  • 2 cups of coconut milk
  • 3 tbsp of fresh squeezed lime juice
  • 1/2 cup of thinly sliced lemongrass
  • 1 tbsp + 1 tsp of Tamari (gluten-free soy sauce)*
  • salt to taste

Optional Garnishes

  • toasted peanuts or cashews
  • cilantro, mint or thai basil
  • dried red chili
  • coconut cream or milk
  • fresh lime wedge

*Special Note: If you’re not gluten-free, just use regular soy sauce.  For the sweet potato, 2 average sweet potatoes will give you about 4 cups mashed. Cut the sweet potato in half and roast open side down on parchment lined baking sheet at 425F for about 45 to 50 min. Let cool, then scoop out the sweet potato.


  1. Heat the oil in a large, heavy bottom pot (see below for some of my favourites).
  2. Add the onions and saute until translucent about 2-3 minutes.  Add the garlic and the lemongrass and saute for another 2-3 minutes.
  3. Next add the turmeric, chili powder, coriander, and pepper and toss until the spices have dissolved into the oil. Let cook for a minute.
  4. Add the lime juice and Tamari and stir to mix.  Then add the coconut milk and vegetable broth, bring mixture to a boil,  then add the mashed sweet potato.  Stir heavily until the sweet potato has broken up into the soup.  Let soup begin to bubble, then reduce heat and simmer for half an hour.
  5. If you have an immersion blender, use that to blend the soup.  If not pour the soup into a blender (you can two in a couple batches if need be) and blend until pureed.  Add the soup back to the pot and let simmer for another 10-15 min.
  6. Serve garnished with your choice from the suggestions above.


I garnished our soup with toasted cashews, fresh chopped cilantro, dried red chili, a fresh wedge of lime and a dollop of coconut cream and I absolutely love the layers it added to the soup.  But there are so many options; you could try toasted peanuts, mint, basil, turmeric root, or fresh ginger.



This soup is so incredibly satisfying, you will be warm, full and your belly will be happy.  The sweet, earthiness from the sweet potatoes, with the richness of the coconut milk and the fragrant lemongrass paired with the tanginess from the fresh lime and Tamari – is just spectacular.   The flavours meld so well into one another; there’s something almost umami about it.


If you don’t have a heavy bottom pot that you love, here are a few that I like.





If you give this soup a try, I would LOVE to hear from you, comment on the blog or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmessrecipes.  Happy cooking.

Till the next recipe,

Kristen xo



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