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Curried Ginger Sweet Potato Soup

Curried Ginger Sweet Potato Soup

Wheat Free • Gluten Free • Dairy Free • Vegetarian • VEGAN'

I invented this soup for some family members who were staying at my house. It was so well liked by the adults and the children that I made it for them three times in just over a week. 

Serves 8 to 10


  • 1 large onion, cut in chunks
  • 6-8 medium sweet potatoes, peeled and cut into chunks
  • 5 whole cloves garlic, peeled
  • 1 inch piece fresh ginger, minced
  • ½ strip wakame, crumbled
  • Water and stock, as needed
  • 1 can coconut milk, full fat
  • 3 Tbsp butter or coconut oil
  • 1 Tbsp curry powder
  • Herbamare and fresh black pepper to taste
  1. In a large soup pot, put the onion, sweet potatoes, garlic, ginger and wakame.
  2. Add water, or water and part chicken stock, almost to the top of the vegetables. Bring to a boil and simmer till tender, about 10 to 12 minutes.
  3. Add the coconut milk, butter and seasonings.
  4. Purée till smooth with a hand held blender. Add water if needed.
  5. Adjust seasonings to taste.


Preparation tip:

For vegans, use coconut oil instead of butter.


Sweet potatoes are carbohydrate dense. I serve this soup mixed half and half with some chicken stock or coconut milk for those who are especially carbohydrate sensitive. Add a pinch of curry and some fresh pepper to season it up.

Serves 8-10

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