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Purple Sweet Potato Coconut Soup

Purple Sweet Potato Coconut Soup

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  • Prep 10min
  • Total30min
  • Servings6

Turn purple sweet potato's into a gorgeous soup.MORE+LESS-



(40-ounce)can yams in heavy syrup (I substituted cooked purple sweet potatoes)


(14-ounce) can vegetable or chicken broth


cup fresh orange juice


to 2 tablespoons minced fresh ginger (I omitted this)


teaspoon ground red pepper (I omitted this)


Hide Images

  • 1

    Drain yams, reserving 1/2 cup syrup. Discard remaining syrup. Place yams in a blender. Add 1/2 cup syrup, broth, orange juice, and ginger. Blend 2 to 3 minutes or until smooth, stopping to scrape down sides.

  • 2

    Pour pureed mixture into a medium saucepan. Stir in coconut milk and remaining ingredients. Cook over medium heat, stirring often until soup is thoroughly heated. Ladle soup into bowls. If desired, drizzle additional coconut milk into soup. Yield 6 cups.

Nutrition Information

No nutrition information available for this recipe

Purple Sweet Potato Soup with Maple Coconut Cream

I will make this blog, quick and sweet. But don’t get that twisted. The flavor will still be explosive. I will let the recipe do the talking. I have this recipe in an earlier blog, but I used butternut squash and regular sweet potatoes. I decided with this recipe to use purple sweet potatoes, instead. Boy, I could not wait for this soup to be done, for one reason only, outside of tasting it, the color. Purple soup! Yes! Purple soup.

Vegan Purple Sweet Potato Soup

Remember to Set the Table with Love.


1 large sweet purple potato, peeled and small cubes

1 garlic clove, finely chopped

3/4 cup vegetable broth or more for consistency

Sea salt and pepper to taste

Coconut Maple Cream

1/2 cup canned coconut milk, you want the cream part of the milk. Refrigerating the coconut milk will make it more solid.

In large saucepan on medium heat, add the olive oil. Add purple sweet potatoes. Stir and cook for 10 minutes or more, until soften. Add onions and garlic. Stir and cook for 3 minutes. Add fennel, thyme and spices. Stir. Add vegetable broth. Turn up heat and allow to come to a boil. Turn off the heat and remove the pot and allow the soup to cool down, before adding to the Vitamix.

Prepare Coconut Maple Cream

In a food processor add coconut cream, maple syrup and a pinch of sea salt. Process until smooth. Do not over process the coconut cream, where it liquifies. You want it to be smooth like a whipped cream. Place in a bowl and set in the fridge.

Once the soup has cooled down. Add the soup to your Vitamix or blender. Blend until smooth. Add the tbsp of maple syrup and blend. If the soup is too thick add a little more vegetable broth. Taste it for seasonings. Add more sea salt or pepper, to taste.

Add the soup back into a sauce pan to heat up. Heat the soup up on medium heat, while constantly stirring. Remove from heat. Serve immediately in your favorite soup bowl. Add the coconut maple cream in the middle of the soup and garnish with thyme leaves.

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Posted by Life with Lisa Washington

Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

Savory Purple Sweet Potato Soup

Historically, the color purple has been associated with royalty. Family and friends will feel nothing short of that dining on this delicious savory soup! They’ll never believe it’s so easy to prepare AND lacks the butter, cream, sugar and sodium integral to most traditional squash soup recipes.

Concocted recipe for friends at Thanksgiving, but family made me promise to serve this soup at Christmas too. Planned to start meal with my traditional CURRIED PUMPKIN SOUP, but with a SPICY PUMPKIN PIE in the oven, and mounting exhaustion of autumnal colors, I really couldn’t bear to serve another orange dish! Had some of these dapper purple gentlemen in the fridge, so decided to play. Also desperately wanted to conceive a soup that could differentiate itself from the two dominant flavor combos found in winter dishes: 1) sweet cinnamon, ginger, nutmeg & cloves and 2) rosemary, sage & thyme, but be served without conflict in same meal with those timeless classic flavors. Watch faces at the table for the OMG moment, since everyone expects the soup to be seasoned with one of the aforementioned spice combinations. Yeah, it’s kinda mindfuck. Love it!

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*As always, please use organic ingredients for YOUR health!
1 Tbsp coconut oil
3-4 large purple sweet potatoes (about 1 ½ pounds)
2 red onions, chopped
1 head of celery, chopped
3-4 cloves garlic, minced
pinch sea salt
1 Tbsp fresh ground black pepper
1 Tbsp cumin
6 cups low-sodium turkey, chicken or vegetable broth
5 bay leaves
Optional Flair:
½ red pepper
¼ cup lowfat Greek yogurt or coconut cream (top of can of coconut milk)

I always recommend baking (vs. boiling) potatoes or squash when softening for puree to avoid losing minerals in the boiling liquid, which will be discarded. Raise oven temperature to 350 degrees. Line baking tray with foil & spritz with oil. Slice sweet potatoes down the middle and roll both face and skin sides of potato in oil. Place face down on foil. Bake 30 minutes or until soft.

While potatoes bake, prep other veggies. Spritz large stock pot lightly with oil, then sauté onion, garlic, cumin, salt and pepper over medium heat until onion is semi-soft and translucent (about 3 minutes). Add celery and sauté until yellow (2-3 minutes). Turn off burner. Add 2 cups broth and stir.
Remove baked potatoes from oven and flip over. Allow to cool enough to handle. Then easily remove potato skins…and eat them. Skins are not appropriate for a smooth bright purple soup, but sooo appropriate for a high fiber snack! Enjoy!

Add baked sweet potato flesh to pot and puree until smooth with immersion blender, or in heatproof jar of blender or food processor. Add more broth as needed to keep blades moving. Transfer the pureed mixture to a stockpot and stir in additional broth and bay leaves. Bring to a boil over medium heat then reduce to low / low-medium heat. Simmer gently for at least 20 minutes or until enough liquid evaporates to reduce soup to desired consistency. Turn off heat.

Serve. Spoon into white bowls (for optimal contrast) and garnish as desired. In photo, I used a vegetable peeler to create tiny delicate slivers of red pepper. Using thumb and index finger, pickup a pinch of pepper slivers and place in soup. Then place 2-3 tiny dollops of coconut cream or Greek yogurt if you enjoy dairy. Gently draw spoon or knife through either cream to create a ripple effect in photo.

* Get creative! I only recommend avoiding one thing as you craft your masterpiece: citrus. While I find a lil lemon, orange, even grapefruit zest, elevates nearly every dish, the acid in zest, fruit or juice zaps the intense color of soup to a less appetizing pink. (Long ago, I made this faux passé when baking purple sweet potato muffins, which then turn a more foul gray when baked). Eww…bad move, Whitney. Remember, we eat with our eyes!

Sweet Potato Coconut Soup (vegan & gluten-free)

Currently: sitting on the floor of our living room using our coffee table (that I DIYed!) as a desk, me writing this post and Cayden helping me with my taxes. Leo is sleeping on the back of the sofa – typical. (Serious question: how do cats sleep so much?? I swear he naps 20 hours a day…)

It’s a calm and cozy Sunday. It started with a slow morning of a smoothie bowl and catching up on Saturday Night Live. A little bit of homework, a lot a bit of procrastinating. Cups of tea and music playing softly in the background.

Days like these make me anxious sometimes. Doing nothing makes me anxious. Relaxing, taking a break and being a little lazy are all things I have tried to incorporate into my life a little bit more. That might actually be the exact opposite of what some people are trying to do – maybe you’re trying to work a little bit harder. But for all those type-A workaholics out there, try relaxing a little bit. Trust me, it feels good.

Despite it being a SUPER busy season of life with school, blogging, an internship and applying to grad school (and being a cat mom, of course), I’m committed to adding more slowness into life. Because don’t we need it most in the busiest of times?

I’m the first to admit that it’s really tough to slow down when your whole life has been go-go-go. Our society encourages us to overwork ourselves in the pursuit of money and material things. In the last year or so, I’ve realized that those just aren’t the most important things in my life, so I have been trying to put less pressure on myself to be perfect so I can get XYZ.

So far the things I’ve found most calming are cuddling with Leo, listening to music while I’m cooking, taking a bike ride or just lounging out watching TV without my phone (<– important detail).

What does this have to do with sweet potato coconut soup? Not too much. BUT if you’re looking for a good dish to cozy up on the sofa with so you can embrace slowness and relaxation more fully, this soup is for you.

We’re in the height of soup season right now, so pinky promise me you’ll add this winning recipe to your t0-make list. Sooner rather than later. AKA this week.

It is unbelievably simple. Brown an onion and garlic (my momma taught me well), add some sweet potato and coconut milk, let it cook, and then blend everything up until it’s smooth. Boom. Done. EAT.

The sweet potato adds heartiness, creaminess and a natural sweetness, and the coconut milk adds even more creaminess. The chili powder and smoked paprika add a savory flavor that complements everything (and makes it not a dessert soup, because sweet potato + coconut could totally = dessert).

Your Thanksgiving menu needs a soup on the menu, and I’m kind of totally definitely recommending this sweet potato coconut soup. No pressure though.

If you try it out, let me know! Leave a comment and tell us how you enjoyed it or any changes you made to the recipe. Can’t wait to hear what you think!

Purple Sweet Potato Nice Cream

Did someone say vegan purple sweet potato ice cream spiced with cardamom? Let me tell you it’s so good! This may just be my new favorite vegan dessert. On top of which, summer is just around the corner, and it’s getting hot here in the PNW, so the timing is just right for some homemade nice cream. For this vegan purple sweet potato ice cream recipe, I used maple syrup as a sweetener which you could use more or less to increase or decrease sweetness as well as added sugar content.

*This is a sponsored post for Bolthouse Farms. All information and opinions shared are my own.

Have you ever had purple sweet potatoes? They are delicious! Even more so than the traditional orange sweet potatoes if you ask me. Did you know that purple sweet potatoes are a great source of potassium, fiber, vitamin B-6, and are loaded with vitamin A and antioxidants?

Homemade vegan ice cream is often made with coconut milk, but for this recipe, I used Bolthouse Farms® Plant Protein Milk. I was excited to try it in a nice cream recipe because personally, I’m not a fan of the taste of coconut milk, so a chance to try out a different plant milk in its place was most welcomed. Bolthouse Farms® Plant Protein Milk is creamy as can be so it worked great in this vegan ice cream recipe. It contains 10 grams of plant protein per serving and 50% more calcium than traditional dairy milk. Bolthouse Farms® Plant Protein Milk comes in original, vanilla, unsweetened, and chocolate, and it’s available in the refrigerated section of your local grocery store. You can check out their store locator to find Bolthouse Farms® Plant Protein Milk near you.


When making this for your weekly meal prep, reserve ½ cup of additional cooking liquid. Use it when reheating your mash during the week. I prefer to reheat food on the stove. For this dish add ¼ cup of the liquid to a pan, stir in with potatoes and reheat on a low temperature till potatoes are warm.

Make these mashed potatoes vegan and dairy free with olive oil in place of the ghee. You may also use coconut oil. I prefer using Skinny Coconut Oil as it has a smoother flavor, no coconut smell and more locked in nutrients from the cold-press processing.

Creamy Stokes Purple ® Sweet Potato Soup

This gorgeous bowl of luscious, creamy sweet potato soup is pure purple comfort.


3 teaspoons sea salt, divided

4 cups low-sodium vegetable broth

1/2 cup half and half or full-fat coconut milk

Toppings: sour cream, chopped walnuts, and microgreens or chopped chives

Cooking Steps

Preheat oven to 350 degrees. Wrap sweet potatoes in aluminum foil and bake 1 hour, or until easily pierced with fork.* When cool enough to handle, peel sweet potatoes and discard skins. Roughly chop and set aside.

In large pot, warm olive oil over medium heat. Add onion and 1 teaspoon salt. Sprinkle in cumin and black pepper. Cook onion, stirring frequently, 3-5 minutes, until softened. Add garlic and sauté 1-2 minutes. Add 2 cups broth and sweet potatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.

Transfer soup to blender container and blend until smooth (or use an immersion blender). Add splash of broth to keep things moving, if necessary. If you use blender, carefully return soup to pot. Return to medium-low heat and add remaining broth. Stir in half and half or coconut milk, and add remaining salt. Season soup to taste. Top with sour cream, microgreens or chives, and chopped walnuts.

*Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making soup. Store in refrigerator , still wrapped in foil, then use in recipe as directed.


In a large soup pot, heat the olive oil and sauté onions for 1 minute. Add celery, carrots, garlic, and sauté for another 2-3 minutes, combining well. Add the purple potatoes, the herbs, salt, smoked paprika and pepper. Mix well to combine all ingredients. Add the balsamic vinegar and deglaze your pan. Add the vegetable stock and bring to a boil. Turn the heat down to a simmer, and cook for about 15 minutes, until the purple potatoes are fork tender. Remove the thyme sprig and the bay leaves. Puree all ingredients in the pot using a hand blender. Add fresh parsley as a garnish.

Recipe by: Fernanda Larson, MS, CN – 2016. All rights reserved.

For wholesome seedy crust [pictured]:

  • 1 ½ cups Whole Wheat Pastry Flour
  • 1 teaspoon salt
  • 1½ cups (330 g) very cold refined coconut oil
  • 2 tablespoons chia seeds
  • ⅔ of a cup (160 ml) ice Water

Preheat oven to 400 degrees Fahrenheit.

Cut coconut oil into small chunks and place in a bowl in the freezer.

In a food processor, pulse together flour, chia seeds and salt. Add a few chunks of coconut oil in the food processor and pulse until combined. Repeat until all oil is used.

Add a few tablespoons of cold water to the mixture and pulse. Add more water as needed until the dough comes together nicely.

On a lightly floured, flat surface, roll dough into a ball and press flat into a disk. Wrap in plastic wrap and place in freezer for freezer for 10 minutes.

Remove dough from freezer. Roll out the dough until it’s about ¼ inch thick. Cut into desired shape and bake in a preheated oven for about 15 minutes, until golden brown. Remove from heat and cool in wire rack.

Life is but a Dish

Oh, yes I did.

This is exactly what you think it is. ?

Okay, maybe not exactly what you think. But if we’re going to go ahead and eat/drink something that’s unicorn related, it BETTER be purple.

Guess what? Unicorn status food doesn’t have to be filled 76 grams of sugar, or a mysterious “blue drizzle”. I’m sorry, I just can’t even.

In my humble opinion, a recipe with the word “unicorn” in it should make you feel FANTASTIC and MAGICAL and BEAUTIFUL. This nutritious soup is all of these things.

Purple sweet potatoes are the star of this dish. Cooked down with a few other simple ingredients, this soup is thick, creamy and absolutely delicious.

It just felt right to top off this soup with some golden turmeric croutons, and a swoosh of delicate creme fraiche. Talk about magical.

For the base of this soup I used the Imagine Organic Low Sodium Chicken Broth. I LOVE this stuff. Imagine products are made with real, wholesome ingredients such as the finest farm-grown vegetables and organic free-range chicken – with no artificial ingredients or preservatives. Their innovative aseptic carton package preserves freshness and homemade taste, using less material and less energy than conventional packaging. I feel good about feeding it to my family and the high quality makes all the difference in the taste.

It doesn’t take much to feel like a unicorn. Go ahead, grab a spoon and try it.

Sweet Potato Coconut Curry Soup

I don’t know why but curry has always scared me. Where do I buy it? How do I use it? What does it taste like? Is it going to spice my face off?

Sadly, these questions were all too accurate. That is, until I tried a few curry dishes and started doing some down and dirty curry research. I quickly discovered there’s nothing to be scared of with this colorful spice. And I now plan to use it abundantly.

Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a few. And each seems to be best suited for a certain type of dish. Yellow tends to be the mildest of the curries and green the spiciest. Yellow curries get their bright yellow hue from turmeric, green from cilantro and coriander rot, and red from red chilis.

With all of these considerations, curries can be made more spicy or mild, depending on the curry base and how much heat is added in the form of chilies and peppers.

Now that we have a basic understanding of what curry is, how do we use it?

Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. I prefer spicy dishes, so I added some cayenne pepper to this soup.

This soup is luxuriously creamy.
Comes together in about 35-40 minutes, and requires just 1 pot ( + 1 bowl and baking sheet is making chickpeas).
Is naturally sweet from the sweet potatoes and coconut milk.
Spicy from the garlic and cayenne pepper.
And surprisingly filling, thanks to the addition of crunchy, spicy baked chickpeas.

The flavor also comes in waves, first savory, then sweet, then “whoa, this is spicy.” If you prefer it less spicy, simply add less cayenne, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.

Watch the video: Thai Dessert. Purple Sweet Potato Coconut Milk Agar-agar. วนกะทมนมวง