Spicy Sweet Potato and Coconut Soup

Name: Spicy Sweet Potato and Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 medium sweet potatoes (peeled and diced); 1 tablespoon olive oil; 1 large onion (chopped); 2 cloves garlic (minced); 1 tablespoon ginger (freshly grated); 1 teaspoon chili flakes (or to taste); 4 cups vegetable broth; 1 can coconut milk (400 ml); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground)

60 min 4 servings Easy

All Recipes

Warm up with this creamy, spicy sweet potato and coconut soup that's perfect for any chilly day.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Spicy sweet potato and coconut soup is a delightful blend of flavours that brings warmth and comfort to your table. With its creamy coconut base and a hint of spice, this soup is the perfect remedy for chilly Canadian evenings. The natural sweetness of roasted sweet potatoes pairs beautifully with the rich creaminess of coconut milk, while the addition of spices like ginger and chili flakes provides a gentle kick. This recipe is perfect for anyone looking to enjoy a nourishing and satisfying meal without spending hours in the kitchen.

Instructions

Prepare the sweet potatoes

Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes, then toss with olive oil. Spread on a baking sheet and roast for 25-30 minutes until tender.

Pro tip: Roasting enhances the sweetness of the potatoes.

Cook the onions

In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until translucent.

Add garlic and ginger

Stir in minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.

Pro tip: Fresh ginger adds a bright, zesty flavour.

Incorporate spices

Add chili flakes to the pot, stirring to combine. Cook for another minute.

Pro tip: Adjust the amount of chili flakes to control the spice level.

Combine sweet potatoes and broth

Add roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy.

Pro tip: A countertop blender works too; just be cautious with hot liquids.

Add coconut milk

Stir in coconut milk, salt, and pepper. Return the pot to low heat and warm through, about 5 minutes.

Serve

Ladle the soup into bowls and serve hot, garnished with additional chili flakes if desired.

💡

Tips & Tricks

Use fresh ginger for a brighter flavour.
Roast the sweet potatoes to enhance their sweetness.
Adjust the spice level by varying the amount of chili flakes.

Frequently Asked Questions

Is spicy sweet potato and coconut soup healthy?

Yes, it's rich in vitamins and fibre from sweet potatoes and healthy fats from coconut milk.

How can I make this soup less spicy?

Reduce or omit the chili flakes to suit your taste preference.

Can I use light coconut milk?

Yes, light coconut milk can be used, but the soup will be less creamy.

How long does this soup last in the fridge?

The soup can be stored in the refrigerator for up to three days.

Can I freeze spicy sweet potato and coconut soup?

Yes, it freezes well for up to three months. Thaw in the fridge and reheat gently.

Serving Suggestions

Serve this spicy sweet potato and coconut soup with a side of crusty bread or a simple green salad for a complete meal. For a refreshing beverage pairing, try a chilled glass of white wine or a light beer. This soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally. It also freezes well for up to three months, making it a convenient option for busy weeks.

Nutrition per serving

280

Calories

Protein

11g

Fat

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