Sweet Potato, Turmeric & Coconut Soup

There's nothing nicer than coming home to a warming and nourishing bowl of homemade soup. Packed with antioxidants, this creamy coconut soup can be served with warm Naan bread or crunchy sourdough bread.

  • Prep Time20 mins
  • Cook Time45 mins
  • Serves4
  • DifficultyMedium
  • Ingredients12


  • 2 tbsps olive oil
  • 2 brown onions, finely chopped
  • 8cm piece fresh Turmeric, peeled, finely grated (wear gloves to prevent staining on your hands)
  • 7cm piece fresh galangal, peeled, bruised
  • 2 fresh red birdseye chillies, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 900g orange sweet potato, peeled, cut in 3cm pieces
  • 1.125L (4 1/2 cups) vegetable stock
  • 1 140mL can organic coconut milk
  • Salt and ground black pepper, to taste
  • Ground nutmeg, to serve

What To Do

  1. Heat the oil in a large saucepan over medium-high heat. Add the onions, Turmeric, galangal, chillies and garlic. Cook, stirring often, for 5 minutes or until the onion softens slightly. Add the sweet potato and stir well. 
  2. Add the stock to the pan, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 30 minutes or until the sweet potato is soft. Remove the galangal and discard. 
  3. Transfer 1/2 the soup to a blender and blend until smooth. Place in a large bowl. Repeat with remaining soup. Wash and dry pan. Return all soup to pan. 
  4. Add coconut milk to soup and heat, stirring constantly, over medium-low heat for 2 minutes or until hot (don't let it boil). Taste and season with salt and pepper. Serve sprinkled with nutmeg.

Adapted from a recipe at

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