This is a simple soup with mild and exotic flavors simultaneously. I love this kind of food because we don’t spend much time in the kitchen, but we get a delicious dish, nutritious and different. I’m sure you will like them a lot and will benefit nutritionally greatly.

Benefits of the sweet potato and coconut

Sweet potato gives us:

  • Vitamins and nutrients such as vitamins A, B6, and C, copper, iron, manganese, potassium, and dietary fiber.
  • Beta carotene is associated with the prevention of degenerative diseases, heart problems, asthma, and rheumatoid arthritis.
  • Antioxidants that regenerate and repair our body at the cellular level
  • Carotenoids help stabilize blood sugar levels in the blood and decreased resistance to insulin.
  • Helps stimulate metabolism
  • Aid to weight loss
  • Soothes and heals skin problems (I am witness to that)
  • It helps fight bacterial infections and viruses.
  • Studies show that helps improve and even reverse the effects of Alzheimer’s.


  • 2 sweet potatoes, peeled and diced
  • 3 large carrots, peeled and diced short
  • 2 stalks celery, diced
  • 1 large yellow onion, diced
  • 1 leek (leek), sliced ​​thin
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, optional
  • 2 tsp. Garam Masala (an Indian spice)
  • 4 cups vegetable stock
  • 1 tablespoon coconut oil or olive oil
  • 1 can coconut milk
  • sea ​​salt and black pepper to taste
  • Cinnamon and nutmeg for garnish


  1. In a large pot over medium heat, saute the ginger, garlic, celery, onion, and leek in coconut oil until translucent and soft.
  2. Add Garam Masala and stir to release the flavor of the spice.
  3. Add carrots, sweet potatoes, and vegetable stock. Raise the heat to high and boil. As it boils, lower the temperature to simmer.
  4. Cover and simmer for 20-30 minutes or until vegetables are tender.
  5. Remove from heat and add the coconut milk.
  6. Puree soup with a hand mixer until thick and creamy. If you have no hand mixer, the mixer can be used regularly while taking note of when the soup is cold.
  7. Season with salt and pepper and garnish with a pinch of cinnamon and nutmeg.