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Sweet Potato Red Pepper and Coconut Milk Soup
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Sweet Potato Red Pepper and Coconut Milk Soup

This easy soup that comes together so quickly by steaming a sweet potato in the micro and then pureeing it with red pepper and coconut milk. The flavors are rich and complex for such a fast and easy soup. The candy-like steamed sweet potato, the slight heat from the red pepper, and the rich and creamy coconut milk are a winning combo. It’s hearty enough to make a meal out of or makes a great appetizer or side. It’s healthy, vegan, gluten-free, soy-free, comforting, and filling.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 313 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 sweet potato or 2 to 3 smaller sweet potatoes, peeled and diced into 1-inch cubes, extra-large
  • water about 3/4 cup
  • 1 red bell pepper de-seeded and chopped into large pieces, large
  • coconut milk I used Trader Joe’s Light Coconut Milk, one 14-ounce can
  • salt cayenne pepper, chili powder; cinnamon, ground ginger, ground nutmeg; garlic powder, onion powder, curry powder, optional seasonings, to taste
  • black pepper
  • red pepper flakes
  • sweet potato steam carrots, squash, zucchini, or other vegetables on hand, optional additional vegetables while steaming

Instructions

    Cup of Yum
  1. Place sweet potato cubes in a large microwave-safe bowl or baking dish, add 3/4 cup water or until the water comes up about 1-inch high in the base bowl (the cubes do not need to be fully submerged in water; water simply needs to be present to create steam), cover bowl with plastic wrap, and heat on high-power for 13 to 15 minutes, or until sweet potatoes are very fork-tender (microwave temperatures and strengths vary and so will cooking times). Transfer cooked potatoes to a high-speed blender or food processor, add the red pepper, coconut milk, and blend on high power until very smooth and creamy.
  2. Taste the soup and wait five minutes before seasoning it, and if desired season to taste (Note: I tasted the soup and thought it was bland and that it needed salt and pepper but did nothing and got sidetracked.  After going back to it five minutes later, my palate had adjusted and I realized I preferred the pure flavors of potatoes, peppers, and coconut milk and added nothing; however, season to your taste preferences. Adding a pinch of salt and pepper to each individual’s bowl before serving works fine).
  3. Optionally, garnish with finely diced red peppers, a drizzle of coconut milk, coconut oil, coconut butter, or olive oil; fresh herbs, nuts or seeds, dollop of sour cream or yogurt; a dash of salt, pepper, cinnamon, nutmeg, ginger. Store soup in an airtight container in the refrigerator and reheat in the microwave or on the stovetop. Soup will keep for up to 5 days in the refrigerator or can be frozen for up to 3 months.

Nutrition Information

Serving 1 Calories 313kcal (16%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g (12%) Sodium 155mg (6%) Fiber 7g (28%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 313

% Daily Value*

Serving 1
Calories 313kcal 16%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Sodium 155mg 6%
Fiber 7g 28%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.