Jamaican Sweet Potato Soup

  • prep time15 min
  • total time 55 min
  • serves

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

15 Ratings
Directions for: Jamaican Sweet Potato Soup


2 oz olive oil

1 large red onion, chopped

1 2-inch piece ginger, peeled and finely chopped

3 clove garlic, minced

3 large sweet potatoes, peeled and chopped

1 28-oz can tomatoes

½ Scotch bonnet pepper, seeded and minced

10 cup (2.5 L) vegetable stock

2 cup (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, Potatoes, Winter, Soup, Dinner, Lunch


More Recipes You'll Love