SPICED SWEET POTATO & COCONUT SOUP
Spiced Sweet Potato & Coconut Soup is a deliciously rich and nourishing dish that combines the natural sweetness of sweet potatoes with the subtle warmth of cumin and the creaminess of coconut milk. This vibrant soup is packed with nutrients, making it an excellent option for a light lunch, appetiser or comforting dinner. The smooth, velvety texture and perfectly balanced spices make it a go-to meal during the colder months. Whether you’re looking for a quick and easy meal or a wholesome dish to serve guests, this sweet potato & coconut soup is simple to prepare yet full of deep, satisfying flavours.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Caribbean
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Autumn, Winter, Family Dinner, Comfort Food, Light Lunch, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
Following are the ingredients which we need to prepare this spiced sweet potato & coconut soup.
- 1 small sweet potato, diced
- 100ml vegetable broth
- 50ml coconut milk
- ¼ tsp cumin
- ¼ onion, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 14g
- Fats: 6g
- Fibre: 3g
- Sodium: 150mg
PREPARATION
Here are the step-by-step guidelines to prepare this spiced sweet potato & coconut soup.
- Sauté The Aromatics: Heat olive oil (optional) in a saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add Garlic And Spices: Stir in the minced garlic and cumin, cooking for another minute to release their aromas.
- Cook The Sweet Potato: Add the diced sweet potato and vegetable broth. Bring to a simmer and let cook for about 10-12 minutes until the sweet potato is soft.
- Blend The Soup: Use an immersion blender to purée the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending.
- Incorporate The Coconut Milk: Stir in the coconut milk and warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with fresh herbs, toasted seeds or a drizzle of coconut milk.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips to prepare this spiced sweet potato & coconut soup.
- Creamier Texture: Increase the coconut milk for a richer, silkier consistency.
- Deeper Flavour: Roast the sweet potato before adding it to the soup for a more intense taste.
- Balanced Sweetness: A squeeze of fresh lime juice can brighten the flavours.
- Spice Enhancement: Toast the cumin in a dry pan before adding it to deepen its flavour.
- Extra Thickness: Blend in a handful of cooked lentils or white beans for a heartier soup.
- Garnishing Ideas: Top with toasted coconut flakes, pumpkin seeds or chopped coriander for added texture.
- Serving Suggestion: Enjoy with warm naan, crusty bread or a quinoa salad for a complete meal.
VARIATIONS
- Spiced Version: Add a pinch of smoked paprika, cinnamon or cayenne for extra warmth.
- Protein Boost: Stir in cooked quinoa, chickpeas or tofu cubes for more substance.
- Nutty Twist: Blend in a spoonful of almond or cashew butter for a richer flavour.
- Low-Carb Alternative: Swap sweet potato for roasted cauliflower or butternut squash.
- Extra Veggies: Add roasted carrots, bell peppers or courgettes for more depth.
- Herb Infusion: Stir in fresh thyme, rosemary or lemongrass for an aromatic twist.
- Crispy Topping: Garnish with spiced roasted chickpeas or crushed nuts for added crunch.
- Cheesy Flavour: Sprinkle nutritional yeast for a subtle umami taste without dairy.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.