Jalapeno Sweet Potato Soup
Warm up with a bowl of creamy, spicy comfort food by making this irresistible Jalapeño Sweet Potato Soup. This vibrant, vegan-friendly recipe balances the natural sweetness of roasted sweet potatoes with the smoky heat of roasted jalapeños, creating a flavor combination that's bold yet harmonious. Infused with aromatic cumin, smoked paprika, and a hint of garlic, the soup is blended to velvety perfection with rich coconut milk for a luscious texture. A refreshing splash of lime juice and a garnish of fresh cilantro add a bright, zesty finish. Perfect for cozy dinners or meal prep, this easy-to-make soup is ready in under an hour and is both gluten-free and dairy-free. Serve it with crusty bread or a crisp side salad for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 medium Jalapenos
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Onion
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on a baking sheet.
Slice the jalapenos in half lengthwise and remove the seeds for less heat if desired. Add them to the baking sheet with the sweet potatoes.
Drizzle the sweet potatoes and jalapenos with 1 tablespoon of olive oil, tossing to coat evenly. Roast in the oven for 25-30 minutes, or until the sweet potatoes are fork-tender.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Peel and mince the garlic cloves, and finely chop the onion. Add them to the pot and sauté for 3-4 minutes, or until the onion is soft and translucent.
Stir in the ground cumin and smoked paprika, cooking for 1 minute to toast the spices.
Once the roasted sweet potatoes and jalapenos are done, transfer them to the pot with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches, blending until creamy and then returning it to the pot.
Stir in the coconut milk, salt, black pepper, and lime juice. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 55.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2440 mg | 52% | |
*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.
