Pregnancy Friendly Thyme Sweet Potato Coconut Soup

Total time55 min

Prep time15 min

Cook time40 min

4.5

(22)

Pregnancy Friendly Thyme Sweet Potato Coconut Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
2 tbsp coconut oil
1 medium yellow onion, diced
1 tbsp fresh ginger, peeled and finely grated
3 cups chicken broth or vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tbsp apple cider vinegar
¾ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro or parsley, roughly chopped (optional)
2 tbsp coconut cream, for drizzling (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the grated ginger and thyme to the pot and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!