Spicy Caribbean-Inspired Sweet Potato Soup
Sweet potato soup gets a serious upgrade with Caribbean spices, hot peppers and creamy coconut milk that balance the heat and sweetness in every single spoonful.
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
- Sweet potato for butternut, kabocha or calabaza squash
- Coconut milk for coconut cream for an ultra creamy soup
- Jalapeño 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
- 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