Spicy Sweet Potato Corn Soup
Dive into a bowl of comforting Spicy Sweet Potato Corn Soup, a creamy and flavor-packed dish that combines the natural sweetness of sweet potatoes and corn with a fiery kick of cayenne pepper and smoked paprika. This vibrant, vegan-friendly soup is enriched with velvety coconut milk and brightened with a splash of lime juice, delivering a harmonious balance of heat and zest. With just 15 minutes of prep time and a robust blend of spices like cumin and paprika, it’s an easy yet impressive option for cozy weeknight dinners or entertaining guests. Perfectly blended for a silky texture, this satisfying soup is ideal for chilly evenings and can be garnished with fresh cilantro for an extra layer of flavor. Whether for a wholesome lunch or a warming starter, this recipe brings bold, crowd-pleasing tastes to the table.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups frozen corn kernels
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup, chopped (optional) cilantro
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Add the cubed sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
Stir in the frozen corn kernels and cook for an additional 5 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the coconut milk, salt, black pepper, and lime juice. Cook for 2-3 more minutes over low heat to warm through.
Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 77.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3364 mg | 72% | |
*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.
