This Sweet Potato, Coconut and Chilli Soup is packed with nourishing ingredients and a blend of spicy and sweet flavours. It's vegan, gluten-free & perfect for a cosy night in or as a healthy lunch option.
There is something about a bowl of piping hot soup that is so warm & comforting. This spicy sweet potato, coconut & chilli soup is no exception. Paired with some warm, crusty bread and I could be in heaven!
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This soup is a delightful blend of sweet, spicy, and creamy. The sweet potatoes add a natural sweetness to the soup, which is balanced out by the heat from the chilli flakes.
The coconut milk adds a creamy richness to the soup, while also providing a subtle coconut flavour.
Overall, the flavour of this sweet potato & chili soup is a perfect balance of sweet, spicy, and creamy, making it a delicious and satisfying meal.
If you prefer things a little milder, check out the recipe for this Gluten Free Creamy Tomato Soup.
⭐ If you are looking for more dairy-free dinner inspiration download my FREE 7 Dairy-Free Dinners E-Book! ⭐
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🥘 Ingredients Needed & Substitutions
✋ Double check all packaging for allergens ✋
- Sweet Potato: There are many different varieties of sweet potato but the most common variety has a dark red/brown skin & bright orange flesh. Like their name suggests, they have a much sweeter taste than standard white potatoes. Another delicious way to serve sweet potato is to cook it in the oven until crispy, slice in half and spoon over some smoky mixed bean chilli.
- Coconut Milk: Use the coconut milk in a tin (not the coconut milk you buy in tetra pak containers to drink). I prefer to use full-fat coconut milk ( like I have used in this creamy gochujang pasta) as it makes the soup so much creamier, but if you are following a low-fat diet you can use the lighter version.
- Aromatics: Garlic and onion form the base flavours of the soup.
- Chilli: I have used chilli flakes as they are a staple store cupboard ingredient, however, you can substitute for fresh red chilli, adjusting the amount used to suit your spice preference. I have also added some mild chilli powder for an extra spicy kick. Substitute for hot chilli powder if you really want to heat things up!
- Vegetable Stock: To keep this soup gluten and dairy free I have used my favourite stock pot by Knorr. (Note this stock does contain celery).
See the recipe card for full information on ingredients and quantities.
✏️ How To Make Sweet Potato Coconut and Chilli Soup
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step #1: Begin by peeling a fresh sweet potato and chopping it into bite-sized chunks, then finely dice an onion and the garlic, then set them aside.
In a large saucepan, heat up some olive oil over a low-medium heat. Once the oil is warm enough, add the onion and let it cook for around five minutes. Ensure you stir the mixture regularly to avoid burning. As the onion cooks, it will turn translucent in colour.
Step #2: add the sweet potato, garlic, chilli flakes, and chilli powder to the onion mix. Cook the mixture for 3-4 minutes while stirring occasionally.
Step #3: As the sweet potato and spices cook, it's time to add a can of creamy coconut milk and vegetable stock to the pan. Give the mixture a good stir to combine all the flavours. Now, turn up the heat and bring the mixture to a boil.
Once it starts boiling, lower the heat and let it simmer for 20-25 minutes. This allows the sweet potato to soften and absorb all the flavours from the spices and coconut milk.
Step #4: After the soup is cooked, it's time to blend the soup. Use a stick blender or transfer it to a blender and blend it in batches until it reaches a smooth consistency.
Season with salt & ground black pepper to taste. Finally, serve the soup in a bowl, garnished with fresh coriander.
💡 Tips & Tricks
- The coconut milk and water separate in the tin, so shake the tin before opening to allow them to combine.
- If you are using fresh chilli and want a milder taste, remove the seeds from the chilli pepper.
- This is a great dish to batch cook and then freeze, so why not make double the amount!
🥡 Storage
If you have leftovers they will keep in the fridge in an airtight container for 3-4 days. Reheat either on the hob in a saucepan or in the microwave until piping hot.
You can also freeze the soup in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat as above.
🍴 How To Serve
This sweet potato & coconut soup is filling enough to make a lovely light lunch on its own.
It is also a great starter to serve for a dinner party as it can be prepared in advance and just heated up when your guests arrive.
To add some carbs, you can’t beat some warm, crusty bread or gluten free naan bread to dip into the piping-hot soup.
💬 Recipe FAQs
Yes, you can make this soup in advance and store it in the fridge for up to three days or freeze it for later use. Just make sure you reheat it thoroughly before serving.
If you find the soup too spicy, you can reduce the amount of chilli flakes or powder used or omit them altogether.
If you prefer a thicker soup, you can add more sweet potatoes or blend the soup for a longer time to make it smoother and creamier.
Yes you can, but be aware that the soup will have a slightly different flavour.
📖 More Starter / Appetizer Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Sweet Potato Coconut And Chilli Soup
Ingredients
- 1 kg sweet potato peeled & chopped into bite-sized chunks
- 400 g coconut milk tin of
- 3 cloves garlic finely chopped
- 1 medium onion finely diced
- 1 teaspoon chilli flakes
- 1 teaspoon mild chilli powder
- 700 ml Knorr vegetable stock pot or other gluten-free stock
- 1 tablespoon olive oil
- salt & pepper to taste
Instructions
- Peel the sweet potato and chop into bite-sized chunks. Finely dice the onion and garlic.
- Heat the olive oil in a large saucepan over a low-medium heat. Add the onion and cook for 5 minutes, stirring regularly until the onion is translucent.
- Add the sweet potato, garlic, chilli flakes and powder & cook for a further 3-4 minutes, stirring regularly.
- Make up the vegetable stock and add to the pan along with the coconut milk. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the potato is soft.
- Use a stick blender to blend the soup to a smooth consistency.
Notes
- The coconut milk and water separate in the tin, so shake the tin before opening to allow them to combine.
- If you are using fresh chilli and want a milder taste, remove the seeds from the chilli pepper.
- This is a great dish to batch cook and then freeze, so why not make double the amount.
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