Sweet potato, coconut and chilli soup

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.

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.

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.

• 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.

Add the oil and onions to a large pot and cook medium heat 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.

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

blend the soup until smooth with a hand held bender.

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

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.

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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.