Sweet Potato, Coconut and Chilli Soup

Sweet Potato, Coconut Milk and Chilli Soup

Looking for a soup that’s a bit like Jason Bateman in Ozark (both comforting and exciting)? Look no further than this spicy sweet potato, coconut, and chilli soup! Packed with vibrant flavours and warming spices like cumin, turmeric, and ginger, this soup is sure to satisfy your cravings for something both sweet and spicy. With a creamy coconut base and plenty of hearty sweet potatoes, it’s the perfect recipe for a cosy night in or a lively dinner party with friends. So grab a bowl and get ready to savour the rich, complex flavours of this irresistible soup!

Sweet Potato, Coconut and Chilli Soup

Why Sweet Potato, Coconut and Chilli?

I was looking to make something not only nutritious, but also incredibly tasty. Introducing, my Sweet Potato, Coconut and Chilli Soup…

Sweet Potato

Sweet potatoes are naturally sweet, which adds a delicious and subtle sweetness to the dish that pairs perfectly with the creamy coconut milk and warming spices. The sweetness of the sweet potatoes also helps to balance out the spiciness of the chilli flakes, creating a well-rounded and harmonious flavour profile.

Secondly, sweet potatoes are a nutrient-dense vegetable that are packed with vitamins, minerals, and fibre. They’re particularly high in vitamin A, which is important for maintaining healthy vision, skin, and immune function. Sweet potatoes are also a good source of vitamin C and potassium.

Finally, sweet potatoes have a natural creaminess and a hearty texture that makes them an ideal ingredient for soups and stews. When cooked, they become soft and tender, which adds a satisfying and filling quality to the soup.


Coconut milk adds a rich and creamy texture to the soup that helps to balance out the spiciness of the chilli flakes and the earthiness of the cumin and turmeric. This creaminess also provides a satisfying and filling quality to the soup, making it a comforting and nourishing meal.

Secondly, coconut milk is a great source of healthy fats, which can help to improve cholesterol levels and support heart health. It also contains lauric acid, which has been linked to improved immune function and antibacterial properties.

Additionally, coconut milk is a good source of essential vitamins and minerals, including potassium, magnesium, and vitamin C, which can help to support overall health and wellbeing.

Finally, the use of coconut milk in this soup provides a delicious and tropical flavour that’s both exotic and comforting. The combination of sweet potato and coconut milk creates a unique and satisfying flavour that’s perfect for cold weather or when you’re looking for something warming and comforting.

Chilli Flakes

The chilli flakes add a welcome spicy kick to this soup. The sweetness of the sweet potato and the creaminess of the coconut milk are complemented by the heat of the chilli flakes, creating a delicious and well-balanced soup.

Chilli flakes are also known to have numerous health benefits. They contain a compound called ‘capsaicin’, which can help to reduce inflammation, improve digestion, and even boost metabolism. Additionally, capsaicin has been shown to have pain-relieving properties and may help to reduce the risk of certain types of cancer.

Sweet Potato, Coconut and Chilli Soup

What If I Don’t Like Spice?

The beauty of this Sweet Potato, Coconut and Chilli soup is that it can quite easily become a Sweet Potato and Coconut Soup – all you’ve got to do is not add the chilli. Personally, I love a little kick of spice, but I appreciate not everyone does. Simply leave it out!

Sweet Potato, Coconut and Chilli Soup

Warming Spices

Let’s look at each of the other ingredients individually. There’s so much flavour here, lots of contrasts, and lots of colour!

Cumin: Cumin is a fragrant spice that adds warmth and depth to the soup. It’s also rich in antioxidants and has anti-inflammatory properties, making it a great addition to any healthy recipe.

Turmeric: Turmeric is a superfood that’s been used in Ayurvedic medicine for centuries. It adds a vibrant yellow colour to the soup and has anti-inflammatory and immune-boosting benefits.

Ground Ginger: Ginger adds a warm and slightly spicy flavour to the soup and has anti-inflammatory and digestive benefits.

Vegetable Stock: Vegetable stock is the base of the soup and adds depth of flavour without adding any meat. It’s a great way to add flavour to any vegetarian or vegan recipe.

Sweet Potato, Coconut and Chilli Soup

Can You Leave Skin on Sweet Potato For Soup?

Technically yes, you can leave the skin on sweet potatoes when making soup. The skin of sweet potatoes is edible and can provide some additional nutrition and texture to the soup. However, it’s important to make sure the skin is thoroughly washed before cooking to remove any dirt or debris. You can also peel the sweet potatoes if you prefer a smoother texture in your soup. Ultimately, the decision to leave the skin on or peel the sweet potatoes is up to you, but I usually peel!

My Sweet Potato, Coconut and Chilli Soup

If you’re going to make this sweet potato coconut and chilli soup, you’ll need the following ingredients…

1. Oil of choice (1 tbsp): Used for sautéing the onions and garlic. The type of oil you choose will impact the overall flavour of the soup.

2. Onion (chopped): Adds a savoury and aromatic base to the soup.

3. Garlic (3 cloves, crushed): Provides a strong flavour and aroma to the soup, enhancing its overall taste.

4. Cumin (2 tsp): A spice that adds warmth and depth to the soup’s flavour profile.

5. Turmeric (1/2 tsp): Known for its vibrant yellow colour and earthy flavour, turmeric adds both colour and a subtle spice to the soup.

6. Ground ginger (1/2 tsp): Adds a warm, spicy, and slightly sweet flavour to the soup.

7. Chili flakes (1/2 tsp): Provides a spicy kick to the soup, adding heat and depth to the flavour.

8. Sweet potato (700 grams, peeled and chopped into small chunks): The star ingredient, sweet potato, adds a natural sweetness and creamy texture to the soup. It’s also rich in nutrients and fibre.

9. Coconut milk (1 400ml can, full-fat): Offers creaminess and a hint of coconut flavour, complementing the sweetness of the sweet potatoes.

10. Vegetable stock (450 ml): Provides the liquid base for the soup, adding depth of flavour and helping to thin the consistency.

To Serve:

  • Crusty bread and vegan butter: These are perfect accompaniments for dipping into the soup, adding a contrasting texture and richness.
  • Chopped coriander: Adds freshness and a burst of herbaceous flavour to the soup.
  • Drizzle of vegan cream: Enhances creaminess and adds a luxurious touch to the soup.
  • Dollop of coconut yogurt: Offers a tangy, coconut-flavoured element that complements the coconut milk used in the soup.
  • Drizzle of olive oil: Provides a finishing touch and additional richness to the soup.
Sweet Potato, Coconut and Chilli Soup

Spicy Sweet Potato, Coconut and Chilli Soup

Georgina Burgess
With a creamy coconut base and plenty of hearty sweet potatoes, this Sweet Potato, Coconut and Chilli Soup is the perfect recipe for a cosy night in.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Servings 4 people


  • 1 tbsp oil of choice
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 700 grams sweet potato peeled and chopped into small chunks
  • 1 400 ml can coconut milk full-fat
  • 450 ml vegetable stock

To Serve:

  • Crusty bread and vegan butter
  • Chopped coriander
  • Drizzle of vegan cream
  • Dollop of coconut yoghurt
  • Drizzle of olive oil


  • Heat the oil in a large pan over a medium heat, then add the onion and garlic and sauté for 5 minutes until translucent.
  • Add in the spices and cook for 2 minutes while stirring. 
  • Then add the sweet potato, coconut milk and vegetable stock and bring to a boil, before reducing to simmer for 20-25 minutes until the sweet potato chunks are cooked. 
  • Blend the soup until smooth using a hand blender or you can use a table-top blender and blend in batches – but make sure the soup has cooled before doing this. If the soup is too thick for your liking, add a little more vegetable stock. If it’s too thin, cook it for a little longer to thicken it up. Season with salt and pepper to taste (mine didn’t need any salt due to the stock). Serve and enjoy!
Keyword coconut milk, sweet potato, vegan dinner, vegan soup

Is Sweet Potato Good For You?

Yes, sweet potatoes are considered a nutritious food that can be beneficial for your health. They are a good source of fibre, vitamins, and minerals, including vitamin A, vitamin C, potassium, and manganese.

The orange-fleshed varieties of sweet potatoes are particularly rich in beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for maintaining healthy vision, immune function, and skin health.

Sweet potatoes are also a low glycemic index food, meaning they are digested slowly and can help regulate blood sugar levels. This makes them a good choice for people with diabetes or anyone looking to manage their blood sugar levels.

Overall, incorporating sweet potatoes into your diet (as with this soup) can be a healthy choice, especially when eaten as part of a balanced diet with a variety of other fruits and vegetables.

Fancy Trying Another Of My Soups?

This is my Roasted Carrot & Ginger Soup. Perfect for when you’re feeling a bit under the weather! Or, if you’re looking for another health kick, what about my Chickpea Soup?

Zingy Roasted Carrot & Ginger Soup (Vegan & Gluten Free)

How Long Should You Boil a Sweet Potato Soup?

If you’re boiling sweet potatoes in a pot of water, it generally takes between 15 to 20 minutes for them to be cooked through. But the exact cooking time can vary based on the size of your sweet potatoes and your desired level of tenderness. So, it’s always a good idea to keep an eye on them and test for doneness by poking them with a fork.

Here’s What To Do With Water After Boiling Sweet Potatoes

There are lots of things you can use this water for – don’t throw it away!

Use it as a base for soups or stews:

The water will be infused with the natural sweetness and nutrients of the sweet potatoes, making it a flavourful base for hearty soups or stews.

Save it for making stock:

You can freeze the sweet potato water and use it later as a base for vegetable stock.

Add it to smoothies:

If you’re looking for a nutrient-packed smoothie, try adding a small amount of sweet potato water to your blender along with other ingredients.

Use it for watering plants:

Sweet potato water is rich in nutrients, so you can use it as a natural fertiliser for your houseplants or garden.

Drink it as a tea:

Sweet potato water can be enjoyed as a hot or cold beverage, with a little added honey or cinnamon for flavour.

Note that if you boiled your sweet potatoes with salt, the water may be a bit salty, so be sure to taste it before using it in any of the above ways.

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