Island Spice Sweet Potato Soup Recipe

Name: Island Spice Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 100 g Coriander Leaves; 1 kg Bell Peppers; 2 pcs Zucchini; 400-600 g Pumpkin; 500 g Tomato - Hybrid; 200Ml Kara Coconut Milk Classic (200ml); 1 kg Sweet Potato; loose Ginger; - Coconut Oil; 50 g Asafoetida Powder; 50 g Nutmeg Powder; 20 g Cinnamon; 100 g Jeera; 20 g Turmeric Powder; 52 g Paprika Powder; 100 g Salt

Caribbean cuisine · 135 calories

About this recipe

Island Spice Sweet Potato Soup is a Caribbean-inspired dish that brings warmth and comfort with its bold flavors and creamy texture. This vibrant soup combines garden-fresh vegetables, aromatic spices, and coconut milk to create a dish that is both hearty and satisfying. Perfect for a family gathering or a quiet night in, this recipe is budget-friendly and packed with nutrients, making it ideal for diabetic-friendly diets and those following Jain dietary restrictions. The blend of spices and creamy sweetness ensures that it pleases every palate, offering a taste of the tropics in every spoonful. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
1 kg Bell Peppers
2 pcs Zucchini
400-600 g Pumpkin
500 g Tomato - Hybrid
200Ml Kara Coconut Milk Classic (200ml)
1 kg Sweet Potato
loose Ginger
- Coconut Oil
50 g Asafoetida Powder
50 g Nutmeg Powder
20 g Cinnamon
100 g Jeera
20 g Turmeric Powder
52 g Paprika Powder
100 g Salt

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add cumin seeds and asafoetida, stirring until the seeds crackle and release their aroma.
2. Add the diced sweet pumpkin, red bell pepper, tomatoes, and zucchini to the pot. Sauté the vegetables for 5-7 minutes until slightly softened.
3. Stir in turmeric powder, cinnamon, nutmeg, paprika, and salt. Mix well to coat the vegetables with the spices.
4. Pour in enough water to just cover the vegetables. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the vegetables are tender.
5. Remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the mixture to a blender to blend until smooth.
6. Return the soup to the pot and stir in the coconut milk. Heat gently over low heat, stirring occasionally, until warmed through. Adjust salt if needed.
7. Serve the soup hot, garnished with fresh coriander leaves. Enjoy with bread or as is for a nutritious and comforting meal.