Caribbean Creamy Sweet Potato Soup
Indulge in the tropical flavors of the Caribbean with this luscious and velvety Creamy Sweet Potato Soup. Packed with the natural sweetness of tender sweet potatoes and a fragrant blend of warm cumin, allspice, and zesty lime, this recipe delivers a delightful balance of savory and slightly spicy notes. A splash of coconut milk gives the soup its signature creamy texture, while fresh ginger and a hint of cayenne pepper add a lively kick. Ready in just 45 minutes, this comforting one-pot dish is perfect as a hearty starter or a light meal. Garnished with cilantro and green onions, and ideal for pairing with crusty bread, this Caribbean-inspired soup brings an island escape straight to your kitchen.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 medium yellow onion
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon ground allspice
- 0.5 teaspoons cayenne pepper
- 4 cups vegetable stock
- 1 14-ounce can coconut milk
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped green onions
Instructions
Peel the sweet potatoes and cut them into one-inch cubes. Finely chop the onion and mince the garlic and ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and ginger to the pot and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the cumin, ground allspice, and cayenne pepper. Cook for 30 seconds to release the spices' aroma.
Add the sweet potato cubes and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from heat and let the soup cool slightly. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.
Return the pureed soup to the pot. Stir in the coconut milk, salt, and black pepper. Heat gently over low heat, stirring occasionally, until warmed through.
Add the lime juice and adjust seasoning to taste. Garnish with fresh cilantro and chopped green onions before serving.
Serve hot with crusty bread or enjoy it on its own for a satisfying, creamy meal.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
