Quick & Cosy Lunch Idea: Creamy Sweet Potato Soup

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time30 minsCook Time25 mins
Yields1 ServingPrep Time30 minsCook Time25 mins

Creamy, filling, with just the right amount of sweetness. If you’re hard-pressed for time, this sweet potato soup recipe is great to make ahead and heat up whenever you need a fast lunch. This recipe uses coconut milk to achieve a silky smooth texture, and a little bit of orange juice for a barely-there citrus kick!

We like pairing this comforting soup with a toasted slice of sourdough bread.


 2 large carrots
 1 cm root ginger
 1 celery stick
 1 tbsp coconut oil or canola oil
 ¼ large orange, zest and juice
 1 kg sweet potatoes. (Our tip for picking sweet potatoes: Select sweet potatoes with tight, unwrinkled skins that show no signs of blemishes or bruises. Choose small- to medium-sized ones as the larger they get, the starchier it is.)
 2 sprigs of thyme or 1 tbsp of mixed herbs
 200 ml coconut milk
 625 ml stock (chicken or vegetable stock will suffice)
 1 tbsp coriander leaves
 ¼ tsp salt



Peel and chop the carrot, ginger and celery into large chunks.


With the food processor attachment fitted on, add the carrot, ginger and celery. Pulse until everything is roughly combined.


Add oil to a large saucepan over medium low heat and saute the carrot-ginger-celery mixture in the pan until softened. That will take around 5 to 10 minutes.


Juice and zest the orange quarter. Set aside.


Peel and chop the sweet potato into 3cm chunks and add it to the pan, together with the carrot-ginger-celery mixture.


Add your chosen herbs to the pan.


Add the orange zest, coconut milk and stock to the pan. Simmer for 15-20 minutes.


Chop the coriander and add it to the pan mixture. Add salt.


Transfer the soup to the blender and puree until smooth.


Serve in bowls, preferably with bread.

This recipe uses Blenders

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