Spicy Sweet Potato Soup Recipe

Chef, Loz Atkinson, has shared this recipe for the perfect winter warmer! It takes around one hour to prepare and serves four people. Plus, you can get 10% off all the ingredients at your local Scotmid. 

A picture of sweet potato soup in a bowl on a blue wooden table

You will need

  • 2 medium sweet potatoes
  • 2 medium carrots
  • 1 medium white onion
  • 1 can coconut milk
  • 1 vegetable stock cube
  • 1 TBSP medium curry powder
  • ½ TBSP chilli powder
  • 2 TBSP cooking oil
  • Salt and pepper to season


  1. Pre-heat oven to 180°C.
  2. Peel the sweet potatoes and roughly cut into 5cm cubes.
  3. Peel and cut the carrots into 2cm chunks.
  4. Peel and finely dice the onion into 1cm chunks.
  5. Place the cubed sweet potato on a baking tray, drizzle with 1TBSP of cooking oil and sprinkle with 1 TBSP curry powder and a pinch of salt and pepper. Bake for 20 minutes, or until sweet potato is slightly soft.
  6. Meanwhile, heat the rest of the oil in a large saucepan or medium soup pot. Sauté the onions on a low to medium heat for a few minutes, until translucent.  Add ½ TBSP of chilli powder to the pot and cook for 1 minute. Add the carrots and cook for a further two minutes stirring regularly.
  7. Dissolve the stock cube in 1ltr of boiling water.  When fully dissolved add to the pot. Cover with a lid and let simmer on a medium heat for 20 minutes.
  8. Next add your baked sweet potato to the pot. Pour in the can of coconut milk. Return the lid and simmer for a further 20 minutes on a medium heat.
  9. Finally use a blender or a hand blender to make your soup nice and smooth. If you don’t own a blender you can use a potato masher to mash the larger chunks. If the soup is too thick you can always add more hot water to achieve the desired consistency.
  10. Season with salt and pepper to taste.