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5 from 5 votes

Caribbean Sweet Potato Soup

A creamy vegetarian sweet potato soup that is packed full of caribbean spices: jalapeno, allspice, nutmeg, ginger, a hint of curry!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch
Cuisine: Jamaican
Servings: 4 -6
Calories: 321kcal


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 tablespoon fresh ginger minced
  • 1 clove garlic minced
  • 1 jalapeño diced (see note)
  • 1 teaspoon allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 celery rib chopped
  • 4 cups sweet potato chopped into 3/4 inch cubes
  • 2-3 cups stock enough to *barely* cover the veggies
  • 400 mL 13.5 oz can of coconut milk


  • Heat oil in a medium pot over medium heat. Add the onion and cook for 5 or so minutes, until cooked through and translucent.
  • While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).
  • Add the ginger, garlic and spices to the pot and cook for a minute, until nice and fragrant.
  • Add the celery, sweet potato and stock (just enough to *barely* cover the veggies).
  • Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
  • Stir in the coconut milk, then puree with an immersion blender.
  • Taste for spice and salt and add more as needed (you could kick it up with some cayenne if it's not spicy enough for you).


If you like a spicy soup, include the seeds/membrane from the jalapeño! I used about half of mine and it had a nice moderate spice.


Serving: 1/4 batch | Calories: 321kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 272mg | Fiber: 5g | Sugar: 10g