Sweet Potato Soup with Ginger and Lime


Preparation info

  • Serves


    • Difficulty


Appears in

I Can Cook Vegan

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

Enjoy this at the Thanksgiving table or from a thermos at your desk! Either way, you will be in autumny bliss. Sweet potatoes whip up into the silkiest, creamiest soup. There’s such a great balance here between the kick of the ginger, the sweetness of the potatoes, and the tart lime. It’s autumn perfection in its simplest, soupiest form.


  • 1 cup (140 g) roughly chopped shallots
  • 1 tablespoon refined coconut oil
  • 2 tablespoons chopped fresh ginger
  • ¼ teaspoon red pepper flakes
  • 3 pounds (1.4 kg) garnet yams, peeled and cut into 1-inch (2.5 cm) chunks
  • 4 cups (960 ml) vegetable broth
  • ½ teaspoon salt
  • 1 tablespoon pure maple syrup
  • ¼ cup (60 ml) fresh lime juice
  • Lime wedges, for serving


    1. Preheat a 4-quart (3.8 L) pot over medium heat. Sauté the shallots in the coconut oil with a pinch of salt, just until softened, about 3 minutes. Add the ginger and red pepper flakes and sauté another minute or so.
    2. Add the yams, veggie broth, and salt. Cover and bring to a boil. Once boiling, lower the heat a bit to a slow simmer and cook until the potatoes are tender—usually about 5 minutes.
    3. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender or food processor to puree. Be sure to take the lid off between pulses so that the steam doesn’t build up in the blender. Then transfer the soup back to the pot.
    4. Stir in the maple syrup and lime juice and taste for salt. Thin with a little water, if necessary. Serve with more lime wedges.