Caribbean Sweet Potato Soup


45 mins | 1 hour
 SERVES: 4-6
A creamy vegetarian sweet potato soup that is packed full of caribbean spices: jalapeno, allspice, nutmeg, ginger, a hint of curry!


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, minced
  • 1 jalapeño, diced (see note)
  • 1 teaspoon allspice
  • ½ teaspoon dried thyme
  • ½ teaspoon ground coriander
  • ½ teaspoon curry powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 celery rib, chopped
  • 4 cups sweet potato, chopped into ¾ inch cubes
  • 2-3 cups stock (enough to *barely* cover the veggies)
  • 1 400mL/13.5 oz can of coconut milk


  1. Heat oil in a medium pot over medium heat. Add the onion and cook for 5 or so minutes, until cooked through and translucent.
  2. While onion is cooking, combine all the spices in a small bowl (makes them easier to add!).
  3. Add the ginger, garlic and spices to the pot and cook for a minute, until nice and fragrant.
  4. Add the celery, sweet potato and stock (just enough to *barely* cover the veggies).
  5. Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
  6. Stir in the coconut milk, then puree with an immersion blender.
  7. Taste for spice and salt and add more as needed (you could kick it up with some cayenne if it’s not spicy enough for you).


Nutritional Information:
Calories 321 // Fat 19 g // Saturated Fat 11 g // Cholesterol 1 mg // Sodium 272 mg // Carbohydrate 34 g // Fiber 5 g // Sugars 10 g // Protein 5 g

If you like a spicy soup, include the seeds/membrane from the jalapeño! I used about half of mine and it had a nice moderate spice.