Orange-Ginger Sweet Potato Soup


1/3 cup Ty Ling Orange Ginger Glaze

2 Tablespoons Coconut Oil

2 large Sweet Potatoes, peeled & diced

1/3 cup White Onion, sliced

2 Garlic Cloves, sliced

2 Carrots, peeled & sliced

1 teaspoon Salt

6 cups Vegetable Stock

1 Green Onion, thinly sliced

1 Lime, juiced

¼ cup Full Fat Coconut Milk

1/2 teaspoon Korean Chili Flakes


  1. Heat a large soup pot then add the coconut oil, peeled & diced sweet potato, sliced onion, sliced garlic cloves, and peeled & sliced carrots. Stir and sauté for 2-3 minutes.
  2. Next, add the vegetable stock, cover the pot and bring up to a gentle boil. Cook until the sweet potato and carrot are fork tender.
  3. Using an immersion blender blend the soup until smooth and creamy.
  4. Lastly, season with Ty Ling Orange Ginger Glaze, salt, and the juice of 1 lime. Stir to combine then taste and adjust seasoning if needed.
  5. Ladle into warm bowls then drizzle with full fat coconut milk, a bit more Ty Ling Orange Ginger Glaze and garnish with thinly sliced green onion and chili flakes.