Mixing sweet and white potatoes gives a much sweeter soup. Most West Indian cooks don't measure the amount of coconut cream they would add so feel free to adjust the quantities to suit your own taste.


  • 1/2 onion

  • 1 lb carrots, diced

  • 3 yellow sweet potatoes, diced (one for the crisps)

  • 2 white potatoes

  • 1 tbsp cumin

  • Salt and pepper

  • 1 tsp curry powder

  • 1 veg stock cube

  • a tbsp of brown sugar

  • 110ml coconut milk

  • a bunch of fresh coriander

  • 1 tbsp oil for frying


  • 1.

    Peel all vegetables and dice.  Pan fry the onions, seasonings and diced veg, so they are all coated in the seasonings.

  • 2.

    Then add the vegetable stock, brown sugar and coconut milk. Cook until soft enough to pass a fork through. Then blend together with a hand blender until smooth. 

  • 3.

    While the soup is cooking, peel the remaining sweet potato and peel away shavings, fry these in a pan with some oil to make crisps to go on top of the soup. Add to the finished soup with the chopped coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 332kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 54g
  • Sugar 14g
  • Sodium 1007mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings