Sweet Potato, Coconut Milk and Hazelnut Soup

Prep Time 20 minutes
Cook Time 35 minutes
Servings 8 people
A colourful, comforting soup topped with caramelized hazelnuts.

How It's Made


  • 3 sweet potatoes
  • 2 cups + 1/4 cup of coconut milk
  • 1 yellow onion
  • 2 garlic cloves
  • Zest of one lemon
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ginger
  • 1/2 cup of
  • 2 tablespoons of maple syrup
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of sea salt


  1. Peel and cut sweet potatoes into cubes, chop the onion and garlic.
  2. Heat the olive oil in a large pot, add the sweet potato, onion and garlic and cook for 10 minutes.
  3. Add the lemon zest, turmeric and coconut milk. Bring to a boil, cover and simmer for 15 minutes.
  4. Meanwhile, toss the nuts with maple syrup, then add the curry powder and salt. On a baking sheet lined with a parchment paper, spread the nuts and bake at 300°F for 15 minutes. Let cool then chop coarsely. Set aside.
  5. Heat 1/4 cup of coconut milk with a teaspoon of chopped ginger and set aside.
  6. Using a hand mixer, blend the soup until smooth and creamy. Adjust seasoning to taste.
  7. Serve in bowls, top with a spoonful of the heated ginger-coconut milk, and the roasted nuts.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.