Jamaican Sweet Potato Soup

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  • prep time 15 min
  • total time 55 min
  • serves 8-10
Jamaican Sweet Potato Soup

This sweet potato soup packs a fiery kick, making it a perfect winter dish. Courtesy of The Burnt Tongue.

Caribbean, Lunch, Potatoes, Soup, Winter


2 ounces olive oil

1 large red onion, chopped

1 2-inch piece ginger, peeled and finely chopped

3 cloves garlic, minced

3 large sweet potatoes, peeled and chopped

1 28-oz can tomatoes

½ Scotch bonnet pepper, seeded and minced

10 cups (2.5 L) vegetable stock

2 cups (500 mL) coconut milk

salt and pepper, to taste


1. Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 5 minutes.

2. Add sweet potatoes, canned tomatoes and Scotch bonnet and cook until tomato juice is reduced, about 10 minutes.

3. Add vegetable stock and bring to boil. Reduce heat and cook until potatoes are tender, about 15 minutes.

4. Remove from heat and let stand for 5 minutes. Add coconut milk and purée soup until very smooth. Strain soup and adjust seasonings.

See more: Caribbean, Lunch, Potatoes, Soup, Winter

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