West Indian Sweet Potato Soup
Warm up your kitchen with this velvety West Indian Sweet Potato Soup, a vibrant and aromatic dish that combines the natural sweetness of sweet potatoes with the bold flavors of cumin, allspice, and a hint of cayenne. Infused with creamy coconut milk and fresh ginger, this nutrient-packed soup offers a luscious texture and a fragrant Caribbean-inspired profile. A touch of lime juice adds a bright, zesty finish, while optional thyme garnishes lend an earthy elegance. Ready in just 45 minutes, this vegan and gluten-free recipe is perfect for cozy weeknight dinners or as a stunning starter with crusty bread or crunchy plantain chips. Perfectly spiced and irresistibly smooth, this soup is a tropical escape in a bowl!
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Recipe Information
Ingredients
- 4 medium (peeled and cubed) sweet potatoes
- 1 large (chopped) yellow onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons coconut oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper
- 1 teaspoon (optional for garnish) fresh thyme leaves
- 1 tablespoon lime juice
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes to the pot and stir well to coat with the aromatics.
Sprinkle in the ground cumin, ground allspice, and cayenne pepper, stirring to evenly distribute the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and cook the soup for 20 minutes or until the sweet potatoes are fork-tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
Return the soup to low heat and stir in the coconut milk, lime juice, salt, and black pepper. Adjust the seasoning if necessary.
Simmer for another 2-3 minutes until heated through. Do not boil once the coconut milk is added.
Ladle the soup into bowls and garnish with fresh thyme leaves, if desired.
Serve warm with crusty bread or plantain chips on the side.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 61.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2290 mg | 49% | |
*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.
