Hello there, today I have a new deliciously quick recipe for you. This spicy sweet potato soup with carrots, ginger, peanuts, and a bit of chili is simply delicious and very quick to prepare. I first ate this delicious soup at my niece Hannah’s place, who ate a similar soup once on vacation. Hannah now lives in Mexico and has adapted this soup to local ingredients and flavors over time, and this “Sopa de Papas dulces” came out of it. I modified her recipe a bit for me and experimented with different spices.
I really adore Latin American cuisine and have accumulated a whole cupboard full of different spices and spice blends from my many trips to Colombia,
although I have to admit that I ultimately ended up using curry and garam masala for this soup. However, sweet potatoes are not only a real classic in Central and South America but also incredibly popular in the United States of America. And even here in Germany, sweet potatoes have gained in popularity in recent years. Therefore, it is probably no wonder that every country has its favorite recipe for delicious sweet potato soup. I can highly recommend this recipe to you, because the vegan sweet potato soup with carrots and ginger is not only delicious and packed with healthy ingredients, but also ready to eat in half an hour.
Quick spicy and exotic-sweet potato soup
Quick spicy and exotic sweet potato soup with carrots, ginger, chili, peanuts, and coconut milk The ingredient list of this delicious sweet potato soup really has it all and so you can not only do your taste buds something really good but also benefit from a lot of healthy nutrients. Sweet potatoes are originally from Central and South America and have found their way into the world from there. Even though they share the name with the famous potato, they are actually not related at all. Sweet potatoes come in a nice variety of colors, ranging from white to yellow, orange, and even purple.
My recipe tip for you!
Roasted pumpkin with feta and vegetables from the oven
They’re mostly known for their high beta-carotene content, which is converted to vitamin A by our bodies. Vitamin A has cell-protective effects and supports the immune system. Sweet potatoes also contain potassium, vitamin C, zinc, and important fiber that keeps you well-fed for a long time. Carrots are also high in carotenoids, which can help improve our health. The low-calorie vegetable with a high water content also contains a noteworthy amount of biotin. Ginger is the absolute immune system superfood. There is probably no other food that is so popular when it comes to supporting our immune system. Ginger is rich in vitamin C, magnesium, iron, calcium, potassium, sodium, and phosphorus.
Quick and easy Soup with Sweet Potato, carrots, ginger, peanuts,
Quick spicy and exotic sweet potato soup with carrots, ginger, chili, peanuts and coconut milk This delicious vegan soup is perfect to serve as an appetizer or main dish. I often cook double the amount and then simply freeze the soup in smaller portions as a meal prep. That way, I always have a serving of the vitamin bomb on hand and can whip up a hot soup in minutes on days when I really don’t have time to cook at all. Quick spicy and exotic sweet potato soup with carrots, ginger, chili, peanuts, and coconut milk
This is how easy you can recreate the delicious sweet potato soup. You can find detailed instructions and all the ingredients further down the page.
Quick spicy and exotic sweet potato soup with carrots, ginger, chili, peanuts, and coconut milk If you double the recipe, it’s also a great alternative to traditional party recipes. Friends and family are sure to soon count the spicy sweet potato soup among their favorites. You can serve fresh bread or baguette with the soup and arrange bowls with different toppings on the table. I always serve roasted peanuts, jalapeños, and freshly chopped cilantro with the sweet potato soup, but there are many other ingredients that go perfectly with the soup. The following toppings will make it
Together perfectly:
Crème fraîche
Roasted bacon
Tomatoes
Parsley
Grilled shrimps
Turmeric
Cumin
Quick spicy and exotic sweet potato soup with carrots, ginger, chili, peanuts and coconut milk To make the sweet potato soup, I peel the sweet potatoes and carrots with a vegetable peeler and cut them into small cubes to help them cook faster. I chop the onion, ginger, and garlic very finely and then fry everything in a little olive oil until the onions are translucent. I then add the peanuts, sweet potato, and carrot cubes and sauté everything together for another 3 minutes before adding the vegetable broth. After about 20 minutes of cooking, the coconut milk and the chopped chili pepper are added to the soup, and together everything should come to a proper boil again. After that, the soup is ready and good to serve!
At this point, I would like to add a little note: I already add peanuts to the soup during cooking. Are you yourself allergic or know that someone who suffers from peanut allergy will eat the soup, you can simply leave out the peanuts during cooking and offer them only as a topping to serve yourself?
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
Equipment
- 1 cutting board
- 1 paring knife
- 1 large pot
- 1 Spoon
- 1 blender or food processor
- 1 scale
Ingredients
- 5 cup sweet potatoes 1 Kilo
- 3,5 cup carrots 450 Gramm
- 1/4 cup ginger 50 Gramm
- 1 whole chili pepper (red medium hot, if you like it less hot use half a pepper)
- 2 cloves garlic
- 1 onion
- 1/2 cup Peanuts salted roasted
- 250 ml coconut milk
- 1000 ml vegetable broth
- salt & pepper
- 1 tsp curry
- 1,5 tsp Garam masala
- 1 tsp smoked paprika
- Olive oil for frying
- 2 jalapeños
Decoration
- 3 tbsp peanuts
- Fresh coriander
Instructions
- Prepare all the ingredients. If necessary, you can already weigh and measure them. Peel and finely chop the onion, ginger and garlic. Ginger is easy to peel with a spoon by scraping the peel with the outer tip of the spoon. The spices are mixed well together.
- Sweet potatoes and carrots are rinsed under running water and then peeled with a vegetable peeler.
- Cut sweet potatoes and carrots into small cubes. The smaller the cubes, the less time they will take to cook.
- Place a large pot on your stove and heat some olive oil to sauté the chopped onions, the ginger and the garlic for a few moments until browned.
- Next, add all the small carrot and sweet potato cubes to the pot and stir briefly before
- Peanuts, spices, salt, pepper are also added to the pot and sautéed for a few minutes. Then pour vegetable broth and cook everything for about 20 minutes. After that, the coconut milk is poured into it and the chopped chili pepper is added. Together, everything cooks for another 5 to 10 minutes, until sweet potatoes and carrots are cooked completely soft. Meanwhile, in a non-stick pan, toast and then chop 3 tablespoons of peanuts.
- Move the pot from the heat and blend well with your hand blender. The soup is then ready to be served with your variety of toppings. To freeze or store, allow the soup to cool down completely before moving it to the freezer or refrigerator.
- Thinly slice the jalapeños and chop the cilantro. Serve the sweet potato soup sprinkled with jalapeños and cilantro (and peanuts).
