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Sweet potato and lemongrass soup

Today's recipe a delicious sweet potato soup with lemongrass, that doesn't need much time or effort!

Vegan, nut free, soy free, gluten free | Serves 4 | MAIN


  • 800g sweet potatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 1 lemongrass
  • 2 tablespoons of olive oil
  • 1 teaspoon curry powder
  • 1/2 tablespoon each garlic granules, turmeric powder, chilli flakes
  • Salt and pepper
  • 800ml veggie stock
  • Juice of half lemon

Serve with:

  • Chilli oil
  • Rice



1.Peel the sweet potato and cut in in large chunks.

2.Chop the onion and grate the garlic cloves and ginger.

3.Cut the root of the lemongrass, remove a couple of the outer layers and cut it where the greenish part starts. Keep the white part and smash it hard using something heavy like a pestle.

4.In a large pot, add the olive oil and onions with a pinch of salt and sauté for 8-10 minutes, stirring occasionally.

5.Add the garlic, ginger, lemongrass and spices and sauté for a minute, before you add the sweet potatoes.

6.Season with salt and paper, add 500ml of veggie stock, bring it to boil, reduce the heat, cover and simmer for 20-25 minutes on medium, or until the potatoes are soft.

7.Remove the lemongrass, and blend everything until smooth.

8.Add the rest of the veggie stock along with the blended sweet potatoes and simmer for a couple more minutes.

9.Finish with the lemon juice.

10.Serve with rice and chilli oil.




*I keep my ginger in the freezer and it makes it easier to be grated.

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