bowl of Creamy Sweet Potato Soup topped

Creamy Sweet Potato Coconut Soup

EASY Creamy Sweet Potato Coconut Soup with a hint of chili. Super easy & quick, healthy, warming, and SO delicious. The perfect vegan dinner!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 red onion
  • 2 garlic cloves
  • 1 large sweet potato, peeled (700 g)
  • 1 leek
  • 1/2-1 fresh chili, to taste
  • 1 tsp vegetable stock powder*
  • 2 1/2 cup boiling water
  • 1 can coconut milk
  • Salt and pepper, to taste

Suggested sides:

  • Quinoa
  • Wholegrain bread


  1. If serving it with quinoa, cook it according to the instructions on the package. Once done, leave covered until the soup is ready.
  2. Roughly chop the onion and garlic. Fry them over medium-high heat in a large pot for 2-3 minutes.
  3. Roughly chop the sweet potato, leek, and chili and add them to the pot. Fry for another 2-3 minutes.
  4. Add the vegetable stock powder and water. Bring to a boil, then lower to simmer. Cook for 15-20 minutes or until the sweet potatoes are soft.
  5. Use a handheld blender or countertop blender to blend the soup completely smooth.
  6. Retransfer the soup to the pot and add the coconut milk (optional: save a few teaspoons for serving). Gently reheat the soup while stirring to combine.
  7. Season with salt and pepper.
  8. Optional: serve with a drizzle of coconut milk and a sprinkle of chili flakes, cooked quinoa or wholegrain bread.
  9. Store leftovers in the fridge for 5-6 days or the freezer for a few weeks.

Recipe Notes

*substitute: use liquid vegetable stock instead of the water or a vegetable stock cube