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overhead shot of spicy caribbean sweet potato soup in blue bowl
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4.89 from 9 votes

Spicy Caribbean-Inspired Sweet Potato Soup

This creamy Caribbean inspired sweet potato soup is a little bit sweet and a little bit spicy, and full of Caribbean flavors: allspice, thyme, ginger, coconut milk, and hot peppers! Perfect for lunch on a cold day.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch
Cuisine: Jamaican
Servings: 4 -6
Calories: 321kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 tablespoon fresh ginger finely chopped or grated on a microplane
  • 1 clove garlic minced
  • 1 jalapeño deseeded, membranes removed and diced (see note 1)
  • 1 teaspoon allspice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 rib celery chopped
  • 4 cups sweet potato chopped into ¾ inch cubes
  • 2-3 cups stock enough to *barely* cover the veggies
  • 13.5 oz coconut milk 400 mL; full fat

Instructions

  • 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).

Video

Notes

1- jalapenos vary greatly in spice levels, so taste before adding- if it is mild, include the membrane or add a second jalapeno. If it is spicy, reduce the amount you add.
 
Swaps
  • swap sweet potato for butternut, kabocha or calabaza squash
  • swap coconut milk for coconut cream for an ultra creamy soup
  • swap jalapeno for scotch bonnet peppers- but only if you know what you're doing (they are very hot- proceed with caution!)
 
Storage
  • cool completely before storing in an air tight container in the fridge for up to 4 days
  • portion out into plastic or glass jars and freeze for up to 3 months
Reheating
  • thaw soup overnight in the fridge if frozen
  • reheat over medium heat in a pot on the stove for 10 minutes, or until warmed through
 

Nutrition

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