Sweet Potato Chilli Coconut Soup is a creamy, comforting soup made with delicious sweet potatoes, coconut milk, and a little spicy kick from fresh chilli and chilli flakes. This naturally plant-based soup uses very simple, budget-friendly ingredients and it’s packed with creamy, rich flavours.
This Sweet Potato Chilli Coconut Soup combines the naturally sweet and earthy flavours of sweet potato with the richness of coconut milk. This creates a deliciously creamy consistency and a mixture of sweet, savoury and slightly spicy flavours (thanks to the chilli).
Recipe for Sweet Potato Chilli Soup
One of the easiest soups you can make with minimal ingredients is this Sweet Potato Chilli Coconut Soup. All you really need are sweet potatoes, coconut milk, broth, and a few spices and aromatics that most of us already have on hand.
Everything comes together in one pot, simmers until soft, and then gets blended into a smooth and velvety soup with just the right balance of sweetness, creaminess, and gentle heat. The result is a comforting, flavourful soup that feels cozy and indulgent while still being incredibly easy to make.
Why You’ll Love Sweet Potato Chilli Coconut Soup
- 100% dairy-free & vegan friendly
- One pot vegan recipe
- Minimal, budget friendly ingredients
- Full of delicious, comforting flavours
Ingredients
- Sweet potatoes
- Olive oil or vegetable oil
- Onion Garlic
- Crushed chilli flakes
- Red chilli
- Full fat coconut milk
- Vegetable broth (or water and vegetable bouillon cubes)
- Salt & pepper (to taste)
- Fresh parsley
This recipe is gluten-free, soy-free, vegan and dairy-free.
Depending on your spice tolerance, you can use less red chilli or more.
This recipe can also work great with pumpkin or butternut squash, instead of sweet potato.
How To Make Sweet Potato Chilli Coconut Soup Vegan?
Peel, wash and cut sweet potatoes into small chunks.
Heat oil in a large pot over medium-high heat. Add diced onion and cook for about 1-2 minutes or until fragrant onion begins to soften.
Add garlic, chilli flakes, around half of the thinly sliced red chilli (save the other half for garnish) and sweet potato pieces and cook for another 1-2 minutes, stirring frequently.
Add coconut milk (reserving around 1/4 cup for garnish) and vegetable broth and stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the potato is soft.
Use a stick blender or pour the soup into a blender (working in batches, if needed), to blend the soup to a smooth consistency.
Once blended until smooth, add salt and pepper to taste.
Add into a serving bowl and add a swirl of coconut milk, a few red chilli slices and fresh parsley (optional garnish) on top.
Sweet Potato Chilli Coconut Soup
Equipment
- large pot or dutch over
- laddle
- blender or stick blender
Ingredients
- 1 kg sweet potatoes (around 2lbs or 3 medium) peeled & cut into small chunks
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp crushed chili flakes optional
- 1 red chili, sliced thinly (divided) use less or more depending on spice tolerance
- 1 can full fat coconut milk reserve 1/4 cup for garnish
- 4 cups vegetable broth (or 4 cups water + 2 vegetable bouillon cubes)
- 1/4 cup fresh parsley, chopped finely optional garnish
- salt and pepper to taste
Instructions
- Peel, wash and cut sweet potatoes into small chunks.
- Heat oil in a large pot over medium-high heat. Add diced onion and cook for about 1-2 minutes or until fragrant onion begins to soften.
- Add garlic, chilli flakes, around half of the thinly sliced red chili (save the other half for garnish) and sweet potato pieces and cook for another 1-2 minutes, stirring frequently.
- Add coconut milk (reserving around 1/4 cup for garnish) and vegetable broth and stir to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the potato is soft.
- Use a stick blender or pour the soup into a blender (working in batches, if needed), to blend the soup to a smooth consistency.
- Once blended until smooth, add salt and pepper to taste.
- Add into a serving bowl and add a swirl of coconut milk, a few red chilli slices and fresh parsley (optional garnish) on top.
Video
Notes
Nutrition
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