Oriental sweet potato soup

Gluten free
Fancy a winter soup with oriental herbs? This creamy sweet potato soup with coconut milk is healthier than from a carton anyway. It will only take you ten minutes more, because this is a delicious vegan soup that you should have ready in 20 minutes. This creamy soup has Indian vibes anyway, which is of course due to the turmeric spice mix, chickpeas and sweet potato. Don't forget the curcuma latte, because that makes this soup completely India-like.
DinnerSoup2-3 large bowls20 minutes preparation

This is what you need

Sweet potato350 g
Red onion1
Garlic1 clove
Curcuma ginger latte1 tbspCoconut milk 80%200 mlVegetable stock cubes miso1
Water500 ml
Chickpeas (in a jar)220 g
Coriander10 g




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Peel the sweet potatoes and cut them into small pieces. 
  2. Chop the onion and fry this in a pan sprinkled with olive oil for 2 minutes, until translucent.
  3. Crush the garlic and add this, along with the turmeric ginger latte. Stir fry for 1 minute, until it begins to release a fragrance.
  4. Add the sweet potato and fry for 2 minutes. Then add the coconut milk and water. Simmer gently for 20 minutes, until the sweet potato is soft.
  5. Squeeze the lemon and add this at the last moment. Puree the soup and then add the chickpeas. Do you have more time? Then garnish with these roasted chickpeas.
  6. Garnish with (finely chopped) coriander.