Gluten and Dairy Free Sweet Potato, Ginger & Coconut Milk Soup

Serves 6


  • 700g sweet potatoes, peeled and cut into chunks
  • 1 tablespoon olive oil
  • 2 onions, diced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumn
  • 1/2 teaspoon chilli powder
  • 700ml vegetable stock
  • 400ml tin of coconut milk
  • handful of fresh coriander
  • 1 tablespoon lemon juice
  • Salt and pepper for seasoning


  1. Place the olive oil in a pan over a medium heat
  2. Add the onions, ginger, cumin, chilli powder and sauté for 5 minutes
  3. Stir in the sweet potato chunks
  4. Pour in the vegetable stock and coconut milk
  5. Bring to the boil and simmer until the potatoes are tender, about 15 minutes
  6. Season with salt and pepper
  7. Blend until smooth
  8. Stir in the coriander and lemon juice