By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
82 cal · 45 min
Ginger and Sweet Potato Soup
Recipe GLPR1e6563ff027130
A creamy, aromatic soup made with roasted sweet potatoes blended with coconut milk and warm spices. Fresh ginger, turmeric, and cayenne create a comforting dish with subtle heat that's naturally vegan and gluten-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1 cup coconut milk
2.5 cups vegetable stock
1 teaspoon fresh grated ginger
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper, optional
Salt and black pepper to taste
Red pepper flakes for garnish, optional
Directions
Preheat your oven to 400°F (204°C).
While the oven heats, peel and cut the sweet potatoes into 1-inch cubes. Transfer to a bowl and drizzle with the olive oil, tossing well to coat all pieces evenly.
Spread the oiled sweet potato cubes on a baking sheet and roast for 30 to 35 minutes, until the pieces are very tender and slightly caramelized at the edges.
Remove the roasted sweet potatoes from the oven and let cool slightly. Transfer them to a blender along with the coconut milk, vegetable stock, turmeric, cayenne pepper (if using), and fresh ginger.
Blend on high speed until the mixture is completely smooth and creamy, about 1 to 2 minutes. If you prefer a thinner consistency, add additional vegetable stock a little at a time and blend again.
Pour the blended soup into a pot and warm gently over medium heat until steaming. Season to taste with salt and black pepper.
Divide the soup among four bowls and serve hot, garnished with red pepper flakes if desired.
Comments
This is a solid weeknight soup that checks nearly every box for a Charlotte kitchen. Sweet potato and ginger are affordable and widely available at any Harris Teeter, Food Lion, Walmart, or ALDI; coconut milk and vegetable stock are pantry staples carried everywhere; turmeric and cayenne are standard spice-aisle finds. The 45-minute claim is honest—sweet potatoes take that long to fully soften—and the hands-on time is minimal, making it genuinely low-stress on a busy night. Cost per serving lands around $1.50–$1.75, driven by the coconut milk, which is the only ingredient that isn't dirt cheap. The soup reheats beautifully, so leftovers work as next-day lunch, and the flavor profile—warm, slightly spiced, naturally sweet—is the kind of thing that disappears in a family meal without complaint.
Sign in or create a free account to add your review.
