Coconut Sweet Potato Soup | PCC Natural Markets

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Coconut Sweet Potato Soup

Serves: 4 to 6

Your rating: None (28 votes)
Your rating: None (28 votes)

This quick and easy soup has notes of sweet from both coconut and sweet potatoes.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Peel sweet potatoes and cut into 1-inch cubes. Steam potatoes until fork tender. Transfer potatoes into a large pot; add coconut milk and chicken stock. Using an immersion or stand-up blender, blend until very smooth.

Soup can be strained if a very smooth texture is desired. When smooth, add salt and cayenne pepper.

Bring to a gentle boil and serve promptly.

Topping options: chopped cashews, a swirl of coconut cream, paprika and/or cilantro.

Recipe by Cindy Sorensen, former PCC Cooks instructor

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Vegetable Option?

Seems to me that the chicken stock is key here. Why not make it chicken OR vegetable stock. I am planning on making it with the vegetable stock.

Coconut Sweet Potato Soup

You're right, Paul, this would be good with vegetable broth as well. We will add that to the recipe. Thanks for the suggestion!


My soup is yellow rather than orange. Is this supposed to be made with yams? Also my coconut milk came in a carton not a can so I had to guess at the amount.

Reply: Yams?

Hello Jangus,

Should be two 16-ounce cans coconut milk, or 4 cups. The soup was probably a yellowish color due to using the lighter color sweet potatoes. The darker sweet potatoes (commonly called yams) should have made the soup an orange color.

Thanks for the question!


I didn't have any sweet potatoes, so I roasted some pumpkin and that worked out nicely.

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