This soup is not only a delicious "tropical" tasting soup, but it is good for you. You can make it as thick (like a stew) or thin (like a soup) as you want, adding more or less liquid. Coconut milk, sweet potatoes, carrots, garlic and ginger are all known to be excellent sources of healthy vitamins, so eat up:


  • 4 large sweet potatoes
  • 4 carrots, cubed
  • 2 cloves of garlic, minced
  • 1 Tablespoon olive oil
  • 1 1/2 cups coconut milk (I used Silk coconut milk, but you could also use a canned coconut milk)
  • 3 cups reduced sodium chicken broth
  • 1 Tablespoon grated fresh ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon curry powder
  • 1/2 to 1 cup orange juice 

*Can top with Cabot low-fat Greek yogurt, more fresh ginger and toasted coconut

Peel and cube sweet potatoes and carrots and place on cookie sheet lined with aluminum foil. Add minced garlic. Drizzle olive oil over vegetables and using your hands, toss to coat. Roast at 400 for 45 minutes to an hour. Remove from oven and allow to cool. Place vegetables in blender and add 1 cup chicken broth. Blend to puree mixture. Add mixture to sauce pot and heat over medium low heat. Add coconut milk, chicken broth, freshly grated ginger, cayenne pepper, curry powder and orange juice. Simmer until it reaches desired consistency and heat. Top with Greek yogurt, more fresh ginger, if desired and toasted coconut.