We’re making the transition to the cooler months.  Support your body with this lovely Sweet Potato and Coconut Cream Soup.  It uses one of our favourite herbs ginger as an ingredient.  Ginger has traditionally been used to warm the body and promote circulation.  Make it extra special by using organic produce.  Enjoy!

Serves: 4


  • 1 tbsp Spiral Raw Coconut Oil
  • 1 organic onion, peeled and finely chopped
  • 1 organic garlic clove, crushed
  • 25cm piece of organic ginger, peeled
  • 750g organic sweet potato, peeled diced
  • 1 tbsp lemongrass, chopped
  • 600ml vegetable stock
  • 600ml Spiral Coconut Cream
  • Lotus Fine Himalayan Salt, to season
  • Lotus Pepitas, to serve


Heat oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes. Add the sweet potato and lemongrass and cook for further 5 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender. Cool the soup slightly, then place in a blender with half of the coconut cream and process until smooth. Return soup to your saucepan and add remaining coconut cream. Heat the soup to just before boiling point and add lime juice and salt and pepper to taste. Garnish with Lotus Pepitas and fresh basil.