• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Delicious plate
  • Home
  • Recipes
    • All Recipes
      • Breakfast
        • Pancakes
        • Chia Pudding
        • Oatmeal
    • Lunch/Dinner Recipes
      • Vegan
      • Vegetarian
      • 30 minutes or less
      • Salad
      • appetizer
      • Side dish
      • Soup
      • Sandwich
    • Healthy
    • Vegetarian
      • Breakfast
    • Vegan
      • Soup
      • Dessert
      • Salad
      • Pasta
      • Side dish
    • Dessert
      • Tart
      • Brownies
      • Muffins and Cupcakes
      • Cookies
      • Cake
      • candy
    • 30 minutes or less
    • Gluten free
  • About
  • Gallery
  • Subscribe
  • Food Photography Services
Home » Lunch/Dinner Recipes » Soup

Sweet potato, coconut and chilli soup

October 9, 2023 by Helena 4 Comments

Jump to Recipe

This warming Sweet potato, coconut and chilli soup is super easy to make with just a few budget-friendly ingredients. It is creamy, spicy and full of flavor, perfect for a cold day.

Sweet potato, coconut and chilli soup served in two bowls. topped with cream, sliced chilli and cilantro.

This sweet potato soup is warming and nutritious, perfect to make in the fall and winter months. It is also vegan, gluten-free and nutritious.

It is also the perfect for meal prep soup recipe, tastes even better the next day is you ask me! Why not double the recipe and freeze some for a later day.

Some other warming soups to make are Vegan Minestrone Soup or this Spiced carrot and lentil soup.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions and Variations
  • How to store soup
  • Top tip
  • FAQ
  • More soups to try:
  • Make it a soup and salad combo:

Ingredients

All you need to make this Sweet potato, coconut and chilli soup are a few ingredient listed below.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

The ingredient needed for this Sweet potato, coconut and chilli soup.
  • Olive oil, use a good quality oil, like extra virgin olive oil
  • Onion, this recipe calls for a yellow onion but red onion or leek works well
  • Sweet potato, peeled and chopped
  • Garlic, this soup recipe calls for 2 cloves, if you are a big garlic lover, use 3.
  • Ginger, fresh ginger tastes best but in a pinch 1 teaspoon ground ginger works too.
  • Vegetal broth, use a good quality broth with lots of flavour. I like to use organic.
  • Coconut milk, from a can. Gives this soup a creamy and delicious texture and flavour.
  • Red chilli flakes, to spice it up! I added ½ tsp, but if you like it really spicy, add a full tsp.
  • Salt and Black pepper, to taste
  • Turmeric and Curry powder, ads a wonderful flavour and colour to this sweet potato soup.
  • Lime, Red chilli and Cilantro, to top the soup with, really brings out the flavors

See recipe card for quantities.

Instructions

See the step by step photos and instruction to make this Sweet potato, coconut and chilli soup.

For the full written instructions, see the recipe card at the bottom.

Step one, sauté the onion in a large duct oven pot.

Add the oil and onions to a large pot and cook medium heat until the onion is soft and translucent.

Step two, the the sweet potato.

Add the sweet potato, garlic, ginger and dried spices, stir well and sauté over for a few minutes until fragrant.

Step 3, cook the soup.

Stir in the vegetal broth and coconut milk. Bring to a simmer until the sweet potato is fork tender.

Step 4, puree the soup with a hand held blender.

blend the soup until smooth with a hand held bender.

Sweet potato, coconut and chilli soup served in a large soup pot. Topped with cream, sliced chilli and cilantro.

Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.

Hint: Tastes great with some crusty bread for dipping. One of my favourites is this Mulitseed No-Knead Dutch Oven Bread

Substitutions and Variations

This sweet potato soup recipe calls for easy pantry ingredients.

  • Coconut milk – The addition of coconut mil from a can makes this soup extra smooth and creamy. It can also be replaces with vegan cream, or normal heavy cream if not vegan. 
  • Spicy – this soup is quite spicy, use how ever much chilli you like. I use ½ teaspoon and that is the perfect amount for me. If you like a lot of spice, just a full teaspoon or more to taste!
  • Sweet potatoes – They add a nice sweetness and lots of nutrients to this soup. Can also be replaced with either pumpkin, butternut squash or carrots.
  • Onion – I used a normal yellow union bur red onion or even leek can be used in this soup recipe.
  • Ginger – freshly grated ginger tastes best, but minced ginger from a can works too. If you don’t have any fresh ginger, you can replace it with 1 teaspoon ground ginger.
  • Herbs – I have topped this spicy soup with some cilantro but this can also be replaced with some chopped parsley.

Another great warming winter soup to try is this Spiced carrot and lentil soup

Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.

How to store soup

  • Refrigerator: Let the soup cool down completely, then store this Sweet potato, coconut and chilli soup in an airtight container for about 5 – 6 days in the fridge. Its great for meal-prepaid tastes even better the day after.
  • Freezer: This soup freezes well for up to 2–3 months. Follow the directions for the fridge, but make sure not to fill the containers all the way to the top. The liquid will expands a little when frozen, you don’t want the lid to pop off in the freezer! Another option is to pour the soup into freezer friendly ziplock bags. Make sure to seal them really well so the soup won’t leak.
  • Reheat: The fastest way to reheat this sweet potato soup, is to do it in the microwave. Pour one portion of soup in a microwave safe bowl. Heat on high for 2-3 minutes depending on the amount of soup and your microwave. Make sure the soup is piping hot, stir well and then let it sit for about 30 sec before serving. This is for the heat to evenly distribute. If you are reheating a lot of soup, I recommend doing in in a pot on the stove. Heat the soup on low heat and stir often until the soup comes to a simmer. Do not save reheated leftovers.

Top tip

Make sure the sweet potatoes are fully cooked and starting to fall apart before blending. This will ensure a smooth and creamy texture of the soup.

This Sweet potato soup is perfect for meal prep, tastes even better the next day is you ask me! Why not double the recipe and freeze some for a later day.

FAQ

Does sweet potato thicken soup?

Yes it does. When the sweet potato is cooked and blended it makes for a thick and smooth textured soup.

Should I peel sweet potato before boiling?

For this soup recipe yes. You want a smooth texture and leaving the skin on with make it a little chunky when blended.

How do you know when a sweet potato is fully cooked?

For this recipe the sweet potato is chopped in pieces and cooks fast. When it is fork tender, it is cooked.

Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.

More soups to try:

  • The soup in a bowl topped with avocado, onion, cilantro and a slice of lime.
    Vegan Taco Soup
  • Mushroom and potato soup in a bowl topped with a drizzle of cream and some fried mushrooms.
    Mushroom and potato soup
  • Carrot and apple soup in a white bowl, topped with a drizzle of cream, herbs and chili flakes.
    Carrot apple soup
  • Butternut squash cauliflower soup in a withe bowl topped with cream and herbs.
    Butternut squash cauliflower soup

Make it a soup and salad combo:

  • The pasta salad in a salad bowl topped with jalapeño slices.
    Mexican Street Corn Pasta Salad
  • The pasta salad in the salad bowl topped with fresh basil and lemon slices.
    Lemon Basil Pasta Salad
  • The dressing in a small jar surrounded by avocado and herbs.
    Avocado Green Goddess Dressing
  • The pasta salad in a large bowl.
    Sun dried tomato pasta salad

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

5 from 1 vote
Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
Print
Sweet potato, coconut and chilli soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
 

This warming Sweet potato, coconut and chilli soup is super easy to make with just a few budget-friendly ingredients. It is creamy, spicy and full of flavor, perfect for a cold day.

Servings: 4 servings
Author: Helena
Ingredients
  • 1 tablespoon Olive oil
  • 1 Yellow onion, peeled and chopped
  • 1 kg (2,3 pounds) Sweet potato, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 1 tablespoon Ginger, grated
  • 4-5 cups (1 liter) Vegetal broth
  • 1 (400ml) 14oz  Can of coconut milk
  • ½-1 teaspoon Red chili flakes
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Turmeric
  • 1 teaspoon Curry powder optional
  • 1 Lime juiced
  • 1 Red chili, sliced
  • Fresh cilantro, roughly chopped
Instructions
  1. Add the oil and onions to a large pot and cook medium heat for about 5 min until the onion is soft and translucent. Add the sweet potato, garlic, ginger and dried spices, stir well and sauté over for a few minutes until fragrant.
  2. Stir in the vegetal broth and coconut milk (reserve a little to drizzle onto if desired). Bring to a boil and then let it simmer for about 10-15 minutes until the sweet potato is fork tender.

  3. Turn the heat off and blend the soup until smooth with a hand held bender. Add lime juice to your taste. If the soup is too thick, add a little more vegetable broth and stir well. 


  4. Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.

More Soup

  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup
  • Pumpkin and sweet potato soup served in a bowl topped with a drizzle of cream, cilantro and pumpkin seeds.
    Pumpkin and sweet potato soup
  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup
  • Roasted butternut squash and carrot soup served in 2 bowls. Topped with coconut milk, sage and spices.
    Roasted butternut squash and carrot soup

Reader Interactions

Comments

  1. Lisa

    June 05, 2024 at 7:07 pm

    5 stars
    I made this soup today and it was super yummy and easy to make, I added a full chopped chilli through it to give it a extra kick maybe just use half a chilli next time but was a big hit with me and my friends. Thankyou for sharing this recipe x

    Reply
    • Helena

      June 10, 2024 at 4:01 pm

      Thanks so much Lisa, I’m glad to hear you all enjoyed it!

      Reply
  2. Jean A Wilson

    October 29, 2024 at 10:37 am

    I made this soup for a function and the folk absolutely loved it, most folk had never tasted it before and wanted a second helping. Thank you for sharing these recipes with us🙏💜🏴󠁧󠁢󠁳󠁣󠁴󠁿

    Reply
    • Helena

      October 29, 2024 at 2:18 pm

      Thank you so much for sharing Jean! So glad everyone enjoyed it, one of my favourites

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

Learn more about me →

Salad recipes

  • The salad in a salad bowl topped with herbs and jalapeños.
    Southwest Quinoa Salad
  • The salad on a plate with a fork.
    Chickpea cucumber feta salad
  • Mediterranean tomato and cucumber salad served in a wooden salad bowl.
    Mediterranean tomato and cucumber salad
  • Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
    Lentil and chickpea salad
  • The mixed salad in a bowl topped with fresh basil.
    Mediterranean white bean salad
  • Indian chickpea salad served in a salad bowl with some cashew nuts and lime.
    Indian chickpea salad

Overnight Oats

  • The baked oatmeal in the baking dish cut into slices.
    Peach baked oatmeal
  • A slice of the baked oats on a small plate topped with yoghurt, strawberries and maple syrup.
    Strawberry Rhubarb Baked Oatmeal
  • The baked oats in the baking dish cut into pieces.
    Strawberry banana baked oatmeal
  • The overnight oats in 2 glasses topped with fresh strawberries and chocolate chips.
    Chocolate strawberry overnight oats
  • The overnight oats in 2 glasses topped with banana slices and fresh blueberries.
    Blueberry banana overnight oats
  • A pice of the baked oats on a plate topped with yoghurt and sliced strawberries.
    Chocolate baked oatmeal

Soup

  • Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
    Roasted sweet potato and red pepper soup
  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup
  • Spiced carrot and lentil soup served in a bowl topped with a swirl of coconut milk, cilantro and chili flakes.
    Spiced carrot and lentil soup
  • Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
    Sweet potato, coconut and chilli soup
  • Lentil quinoa soup in a white bowl topped with lemon slices and chopped parsley.
    Lentil Quinoa Soup
  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Lunch and Dinner
  • Dessert
  • Vegetarian

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About
  • Gallery
  • Privacy Policy

Copyright © 2025 The Delicious plate

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok