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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.

Step 4

Add the cubed sweet potatoes to the pot and stir well to coat with the aromatics.

Step 5

Sprinkle in the ground cumin, ground allspice, and cayenne pepper, stirring to evenly distribute the spices.

Step 6

Pour in the vegetable broth and bring the mixture to a boil.

Step 7

Lower the heat to a simmer and cook the soup for 20 minutes or until the sweet potatoes are fork-tender.

Step 8

Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches using a countertop blender.

Step 9

Return the soup to low heat and stir in the coconut milk, lime juice, salt, and black pepper. Adjust the seasoning if necessary.

Step 10

Simmer for another 2-3 minutes until heated through. Do not boil once the coconut milk is added.

Step 11

Ladle the soup into bowls and garnish with fresh thyme leaves, if desired.

Step 12

Serve warm with crusty bread or plantain chips on the side.

Nutrition Facts

Serving size	(1931.4g)

Amount per serving	% Daily Value*
Calories	1239.9

Total Fat 37.3g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 4935.2mg	0%
Total Carbohydrate 208.2g	0%
Dietary Fiber 30.8g	0%
Total Sugars 61.4g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 385.3mg	0%
Iron 10.4mg	0%
Potassium 2290.3mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 8.6%

Carbs: 65.1%