Sweet Potato and Coconut Masala Soup
A velvety, golden soup of sweet potato, ginger and coconut milk with a warm garam masala finish and a squeeze of lime.
Made with Garam masala (homemade) and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large pan over a medium heat. Add the onion and cook for 6 minutes until soft and translucent.
6 min - 2
Stir in the garlic, ginger and cumin and cook for 1 minute until fragrant.
1 min - 3
Add the sweet potatoes, your ready made vegetable stock (see the base recipe) and the salt. Bring to the boil, then simmer for 15 to 18 minutes until the potato is very soft.
17 min - 4
Pour in the coconut milk and half of your ready made garam masala (see the base recipe). Blend with a stick blender until completely smooth. Add a splash of water if too thick.
- 5
Return to a low heat for 3 minutes until hot. Stir in the lime juice and taste, adding more salt or lime if needed.
3 min - 6
Ladle into bowls and top with the fresh coriander and a pinch of the remaining garam masala.
Tips
- Add the garam masala after blending as well as before. The late addition keeps its floral aroma.
- Shake the tin of coconut milk well before opening so the cream and water are evenly mixed.
- Blend until completely smooth for a silky texture, or leave a few chunks for a rustic soup.
Storing and freezing
Cool within 1 hour and keep covered in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through, whisking to bring it back together.
Questions
Can I use butternut squash instead of sweet potato?
Yes. Butternut squash gives a slightly lighter, less sweet soup. Cook it for the same time, until a knife slides in with no resistance.
How can I make it thicker?
Simmer it uncovered for 5 to 10 minutes, or blend in a small handful of red lentils added with the stock. Add water to thin it if needed.
Is this soup vegan and gluten free?
Yes, as written. All ingredients are plant based and gluten free. Check your coconut milk for added thickeners and your stock for a gluten free label if you buy it.
More made with garam masala (homemade)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.