Caribbean Sweet Potato Soup


Prep: 10 mins  Cook: 30 mins


3 Sweet Potatoes (Diced)

1/2 Onion (Diced)

1 Carrot (Diced)

1 Tsp Thyme

1 Tsp All Spice

3 Tsps Jerk Seasoning

1/2 Can Coconut Milk

1 Vegetable Stock Cube

4 Cups Water

1 Can Black Eyed Beans

2 Tsp Oil (Coconut/Olive or Vegetable)


In a medium pan, combine oil, onion and carrot. Cook gently over a medium heat until the vegetables are soft. Then add  your spices, cooking for 5 mins.

Add sweet potatoes, coconut milk and mix your stock cube in with your water before adding that in the pan. Mix well. (Add more water if required)

Bring to a boil then simmer for 30 mins.

Add soup to a blender and blend until smooth, before returning back to the pan.

Drain your black eyed beans and rinse them under a cold tap. Add them to the soup and stir well.

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