Sweet potato, lime and ginger soup

  • serves 4
  • Easy

We love this bright and warming soup with a hit of lime and ginger. Orange sweet potatoes are sweet, full of flavour and nutrients, and make a good alternative to the great British potato. This recipe is mildly spicy and exotic. A swirl of cream works a treat. Add crusty bread on the side if you like.



  • sunflower oil
  • orange sweet potato 750g, peeled and cut into chunks
  • onion 1, coarsely chopped
  • garlic 1 clove, crushed
  • ginger 2cm piece, grated
  • vegetable stock 450ml
  • coconut milk 250ml
  • lime 1 small, juiced and zested
  • double cream 100ml


  • Step 1

    Heat 1 tbsp oil in a large pan over a low-medium heat, then add the sweet potato and cook for 5 minutes, or until the potato begins to soften. Add the onion, garlic and ginger, cover with a lid and cook for 10 minutes more.

  • Step 2

    Pour the stock and coconut milk over and bring to the boil, then reduce the heat and simmer for 15 minutes. Transfer to a blender or use a hand-held stick blender to blitz to a smooth purée. Strain through a fine sieve.

  • Step 3

    Return to a clean pan and bring back to the boil. Remove from the heat, then add the lime juice, half the zest and 50ml of the cream.

  • Step 4

    Season to taste. Divide the soup between 4 individual soup bowls, swirl over the remaining cream and add the remaining zest.

Nutritional Information

  • Kcals 457
  • Carbs 47.1g
  • Protein 4.7g
  • Fat 28.2g
  • Salt 0.5g
  • Fibre 5.6g