Name: Sweet Potato, Coconut, and Chilli Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 1 tablespoon Olive oil; 1 Yellow onion, peeled and chopped; 1 kg (2.3 pounds) Sweet potato, peeled and chopped; 2 Garlic cloves, peeled and chopped; 1 tablespoon Ginger, grated; 4-5 cups (1 liter) Vegetal broth; 1 (400ml) 14oz Can of coconut milk; ½-1 teaspoon Red chili flakes; 1 teaspoon Salt; ½ teaspoon Black pepper; 1 teaspoon Turmeric; 1 teaspoon Curry powder (optional); 1 Lime, juiced; 1 Red chili, sliced; Fresh cilantro, roughly chopped

Jump to Recipe· 4.1 from 62 reviews

If you’re craving something that warmly hugs you from the inside out, this Sweet Potato, Coconut, and Chilli Soup Recipe is your new best friend. Creamy, vibrantly spiced, and boasting a lovely heat with just the right balance of sweetness, this soup is a soul-soothing bowl of comfort that’s surprisingly simple to make. It blends the mellow earthiness of sweet potatoes, the rich silkiness of coconut milk, and the zingy kick of chilli, making it perfect for chilly evenings or anytime you want to brighten your day with a burst of flavor.

Ingredients You’ll Need

The image shows a rustic wooden board placed on a white marbled surface. On the board, there are two large sweet potatoes with textured orange skins, a whole light brown onion, two red chili peppers, two cloves of garlic with purple skins, and a piece of knobby ginger root. To the right of the board, there is a wooden citrus reamer, a halved lime with bright green and yellow tones, a small white plate holding four spice piles in different colors including black pepper, red pepper flakes, yellow turmeric, and white salt, as well as a glass jar filled with a milky white liquid. At the bottom right corner, a glass measuring cup holds a light brown broth or stock. Fresh green cilantro leaves are visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this soup couldn’t be easier, and each plays an essential part in building layers of flavor, texture, and color. From the creamy coconut milk to the bright lime juice, these pantry staples turn into something truly special.

Olive oil: The ideal base for gently sweetening onions and boosting the aromas of spices.
Yellow onion: Adds a soft, savory foundation once sautéed to translucent perfection.
Sweet potato (1 kg/2.3 pounds): The star ingredient providing natural sweetness and creamy body.
Garlic cloves: A punch of fragrant warmth that complements the sweet potato beautifully.
Ginger, grated: Offers a fresh, spicy note that lifts the soup’s flavor profile.
Vegetal broth (4-5 cups): The liquid that ties everything together with a light, savory depth.
Coconut milk (1 can, 400 ml/14 oz): Brings creamy richness and smooth texture to every spoonful.
Red chili flakes (½-1 tsp): Adds a playful heat, adjustable according to your spice love.
Salt: Balances and enhances the natural flavors perfectly.
Black pepper: Adds subtle warmth and mild bite.
Turmeric (1 tsp): Gives a gorgeous golden color and gentle earthy bitterness.
Curry powder (optional, 1 tsp): Elevates the spice complexity if you want more aromatic depth.
Lime juice: Injects a bright, tangy freshness that cuts through the creaminess.
Fresh red chili, sliced: For a colorful, crisp garnish with extra heat.
Fresh cilantro, roughly chopped: Adds a fragrant herbal finish and vibrant green color.

How to Make Sweet Potato, Coconut, and Chilli Soup Recipe

Step 1: Sauté Onions and Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped yellow onion and cook for about 5 minutes until it becomes soft, sweet, and translucent. This step builds a flavorful base and softens the onions enough to melt beautifully into your soup. Next, add the garlic, grated ginger, and your combination of red chili flakes, turmeric, salt, black pepper, and curry powder if you’re using it. Let them sauté briefly until you can smell their inviting, sizzling aroma filling your kitchen. This is one of those moments where your patience will pay off with an explosion of flavor in every bite.

Step 2: Cook the Sweet Potatoes

Add the chopped sweet potatoes to the pot and stir them in well with the aromatics. Let everything mingle for a couple of minutes to seal in the flavors, gently softening the sweet potatoes just a bit. This creates the hearty, comforting body of the soup that you’ll adore. Once that’s done, pour in the vegetable broth followed by the creamy coconut milk. Reserve a small amount of the coconut milk to drizzle later when serving, which adds a lovely visual contrast and extra creaminess.

Step 3: Simmer Until Tender

Bring your pot to a boil, then lower the heat to let the soup simmer gently for 10 to 15 minutes until the sweet potatoes are fork tender. This gentle cooking allows the flavors to marry, intensifying the sweetness of the potatoes and the aromatic spices. Keep an eye on the pot and stir occasionally to prevent sticking along the bottom. The simmering stage is crucial for that velvety texture you’re aiming for.

Step 4: Blend to Silky Perfection

When your sweet potatoes are perfectly soft, turn off the heat and use a handheld blender to puree the soup until it’s smooth and luscious. The blending is the moment everything transforms into that creamy, dreamy bowl of soup you’ve been anticipating. Taste and add the fresh lime juice little by little—it brightens and balances the dish with its zing. If the soup feels too thick, simply add a splash more vegetable broth and stir until it reaches your perfect consistency.

How to Serve Sweet Potato, Coconut, and Chilli Soup Recipe

A white pot with light blue handles is filled with a thick, orange broth containing medium-sized chunks of bright orange vegetables, likely carrots, floating in it. A wooden spoon with a dark handle rests inside the pot, partially submerged in the broth. The pot sits on a white marbled surface, surrounded by two whole red chili peppers at the top left, two lime halves with light green flesh at the top right, and a few sprigs of fresh green cilantro at the bottom right. The overall colors are warm orange for the soup contrasted by the fresh green and red of the garnishes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Presentation makes a huge difference, and for this soup, garnishing is half the fun. Drizzle some of the reserved coconut milk over the top to create pretty swirls that showcase the creaminess. Add a few fresh slices of red chili for a pop of color and mild heat. Finish with a generous sprinkle of chopped fresh cilantro—it adds a beautiful herbal note that makes every spoonful more vibrant and fresh.

Side Dishes

This soup pairs wonderfully with rustic crusty bread or warm naan to soak up every last drop. If you want to keep it light, a simple green salad dressed with lemon and olive oil contrasts nicely with the creamy richness of the soup. For a heartier meal, try serving alongside grilled chicken or spiced chickpea patties to make it a real feast.

Creative Ways to Present

For special occasions or to impress guests, serve the soup in small cups or shot glasses as a flavorful appetizer. Layer the soup with a drizzle of chili-infused oil for an artistic touch. Alternatively, add roasted nuts or seeds on top for crunch and a surprising texture contrast. The vibrant orange hue is so inviting it practically smiles from the bowl, making it a memorable dish no matter how it’s served.

Make Ahead and Storage

Storing Leftovers

This Sweet Potato, Coconut, and Chilli Soup Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, so leftover soup is never a bore. Just make sure to cool it completely before refrigerating to keep it fresh and safe.

Freezing

If you want to keep this delicious soup handy for longer, it freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some space for expansion. It can stay frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure even warmth. If the soup thickens too much during reheating, simply add a splash of broth or water and stir until silky smooth again. Avoid boiling to keep the coconut milk’s delicate flavor intact.

FAQs

Can I make this soup vegan?

Absolutely! This recipe is entirely plant-based as is, using vegetable broth and coconut milk to keep it creamy without any animal products.

How spicy is the Sweet Potato, Coconut, and Chilli Soup Recipe?

The spice level is completely adjustable. Start with ½ teaspoon of chili flakes if you prefer mild heat, and add up to 1 teaspoon or more for a bolder kick. Fresh sliced chili on top adds another nice layer of spice.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are ideal for the best texture and flavor, but if you’re in a pinch, canned sweet potatoes can work—just be mindful of extra liquid and adjust the broth accordingly.

What can I substitute for coconut milk?

If coconut milk is not your thing, full-fat dairy cream or cashew cream can be alternatives, though the soup’s signature coconut flavor will be missing. For a lighter option, try almond or oat milk, but add a bit more fat for creaminess.

Is this soup gluten-free?

Yes! All the ingredients are naturally gluten-free, making this soup a safe and comforting choice for those with gluten sensitivities or celiac disease.

Final Thoughts

I can’t recommend this Sweet Potato, Coconut, and Chilli Soup Recipe enough—it’s a bowl of warmth, flavor, and comfort that’s ready in just about 30 minutes. Whether you’re cooking for yourself, family, or friends, this soup is sure to become a beloved staple in your kitchen. So grab those simple ingredients, dive into the cozy magic, and enjoy every spoonful of this vibrant creation!