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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

20 min.

30 min.



Coconut Milk, Sweet Potato Soup with Garlic, Jalapeño, Cucumber, and Mustard Green Gremolata

Looking for unique ways to serve up sweet potatoes? Well rev' up the blender or food processor and discover a meal so filling, so tasty, you will smack your lips after each spoonful. 


Half of a vidalia onion
2 sweet potatoes peeled and roughly chopped (quarterd)
1 tsp. of salt
Black pepper ground to taste
1 oz. of ginger root (peeled)
1 tsp. of cayenne
2 large or 4 small yellow tomatoes (tops removed and chopped)
1 garlic clove crushed (peeled and end removed)
1 half of a lime, cut into wedges
1.5-2 cups of coconut milk
2 tbsp. of olive oil
Gremolata: 1 small cucumber (diced), 1tsp of minced jalapeño, t tablespoon of shredded or minced mustard green leaves, 1 garlic clove minced, and 1 tbsp. of oil.
Optional: 1 dollop of low-fat Greek yogurt for garnish or your favorite non-dairy plain yogurt.


1Heat a medium skillet or soup pot on medium - high. Add olive oil, once hot, add your onions and seasonings. After onions begin to appear translucent add the potatoes and tomatoes.
2Once tomatoes break down and potatoes begin to show brown edges, turn the heat down to low-medium and add the coconut milk. Let the milk simmer over the potatoes until all the potato chunks are soft enough to poke with a fork or knife.
3While potatoes are cooking with the coconut milk, use a small sauteé pan and heat on medium the oil, and garlic, don't let your garlic burn, just let the garlic cook for 2 mins in the pan, and then remove to a small clean prep bowl. While the oil and pan are still cooking on the burner, add the mustard greens, and jalapeño. Scrape and stir often. Let the mustard greens get a little crispy. Remove the greens/jalapeño and place in the same prep bowl as your garlic--add the cucumber to the prep bowl and mix well. Set aside and remove the pan from the heat (turn burner off.) Reserve the flavored oil.
4The potato and all ingredients/liquid should be ready, turn the burner off and remove from heat. Wait 5-ten minutes before pouring the mixture into your blender / processor. Warning: hot liquid/ingredients will expand in a blender or processor. For safety only ladle half or less of your soup ingredients into the blender/processor. Securely, place the lid securely on top of the blender / processor.
5Process the first half of the soup until it's a thick puree. Pour the sweet potato puree into a clean soup pot to keep warm on the low atop of the stove. Add the next half of the soup. Once completed pour remaining mixture into the blender and repeat action. Add the puree to the soup pot on low heat.
6Ladle the soup into four bowls, sprinkle the gremolata on top and drizzle the reserve flavored oil over it. Serve with lime wedges.