Creamy sweet potato, coconut and chilli soup with a gentle kick. Easy to make, naturally dairy-free and perfect for batch cooking and freezing.
This sweet potato, coconut and chilli soup is thick and creamy with a gentle kick from the chilli. It's really easy to adjust the heat depending on how spicy you like it, and it's one of my favourite soups to batch cook, as it freezes really well.
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I've made this with both full-fat and light coconut milk, but I much prefer full-fat as it gives the soup a creamier texture. I use both chilli flakes and mild chilli powder, but you can easily reduce either if you're making it for kids or prefer things milder.
If you love an easy homemade soup, you might also like this Gluten Free Creamy Tomato Soup.
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🥘 Ingredients & Notes
✋ Double check all packaging for allergens ✋
- Sweet Potato: Peel and chop into roughly even-sized chunks so they cook at the same rate. I use 1kg, which gives the soup its thick, creamy texture. Another delicious way to serve sweet potato is to cook it in the oven until crispy, slice it in half and spoon it 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 you can use the lighter version if you prefer.
- Aromatics: Garlic and onion form the base flavours of the soup.
- Chilli: I use chilli flakes and mild chilli powder for a gentle kick. Reduce the amount if you prefer it milder, or use hot chilli powder for more heat.
- Vegetable Stock: I use a Knorr vegetable stock pot, but your usual vegetable stock will work. Check the packaging if you're cooking for allergies, as ingredients can vary.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Soup Allergy-Friendly?
- ✔️ Make It Gluten-Free: Use a gluten-free vegetable stock. The remaining ingredients in the recipe are naturally gluten-free, but always check packaging for cross-contamination warnings if required.
- ✔️ Make It Dairy-Free: The soup is naturally dairy-free. Just check that your vegetable stock is suitable.
- ✔️ Make It Celery-Free: Vegetable stock is the main ingredient to watch here, as many stock cubes and stock pots contain celery. Use a celery-free vegetable stock instead.
✏️ How To Make Sweet Potato Coconut and Chilli Soup
Step 1: Soften the onion
Heat the olive oil in a large saucepan over a low-medium heat. Add the diced onion and cook for around 5 minutes until softened.
Step 2: Add the sweet potato and spices
Add the chopped sweet potato, garlic, chilli flakes and chilli powder. Cook for 3-4 minutes, stirring regularly.
Step 3: Simmer
Pour in the coconut milk and vegetable stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potato is completely soft.
Step 4: Blend
Blend with a stick blender until smooth. Season with salt and black pepper to taste.
💡 Lauren's Top Tips
- ⭐️ Use full-fat coconut milk: I've tried both and prefer full-fat as it gives the soup a much creamier texture.
- ⭐️ Cook the sweet potato until completely soft: It should break apart easily when pressed with a fork before you blend it.
- ⭐️ Adjust the consistency after blending: If the soup is thicker than you'd like, stir in a little extra hot stock until it's right for you.
🔨 Meal Planning Toolbox
🗒️ Make Ahead
You can make the soup ahead and store it in the fridge until needed.
🗒️ Batch Cooking
This is a great recipe for batch cooking. Double the ingredients if you have a saucepan large enough, then portion up the extra soup for the fridge or freezer.
🗒️ Leftovers & Storage
Leave any leftover soup to cool, then store in an airtight container in the fridge for up to 3-4 days.
🗒️ Freezing
Leave the soup to cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
🗒️ Reheating
Reheat gently on the hob or in the microwave until piping hot throughout, stirring occasionally.
🍴 How To Serve
I usually serve this with warm crusty bread for dipping. It's filling enough for a light lunch on its own, but also works well as a starter.
For a gluten-free option, try it with my gluten-free naan bread.
💬 Recipe FAQs
If your soup is thinner than you'd like, simmer it uncovered for a little longer to reduce the liquid. If it's too thick after blending, simply stir in a little extra vegetable stock until you reach the consistency you like.
Yes, you can, but the soup will have a slightly different flavour and texture.
This soup has a mild chilli kick rather than being really spicy. If you're making it for children or prefer less heat, reduce the chilli flakes and chilli powder. If you like things hotter, you can add a little more to taste.
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If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Sweet Potato Coconut and Chilli Soup
Ingredients
- 1 kg (2.2lb) sweet potato peeled & chopped into bite-sized chunks
- 400 g (14oz) tin of full-fat coconut milk
- 3 cloves garlic finely chopped
- 1 medium onion finely diced
- 1 teaspoon chilli flakes
- 1 teaspoon mild chilli powder
- 700 ml (3 cups) vegetable stock
- 1 tablespoon olive oil
- salt & black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over a low-medium heat. Add the diced onion and cook for 5 minutes, until softened.
- Add the peeled and diced sweet potato, garlic, chilli flakes and chilli powder. Cook for 3-4 minutes, stirring regularly.
- Pour in the coconut milk and vegetable stock and stir to combine. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potato is completely soft.
- Remove from the heat and blend with a stick blender until smooth. Season with salt and black pepper to taste.
- If the soup is thicker than you'd like, stir in a little extra hot vegetable stock until it reaches your preferred consistency.
Notes
- Coconut milk: Full-fat gives the creamiest result; light coconut milk can also be used. Spice: Reduce the chilli flakes or chilli powder for a milder soup. Storage: Keep refrigerated for 3–4 days. Freezing: Freeze for up to 3 months. Allergies: Check your vegetable stock and other packaged ingredients if cooking for allergies.
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