Jamaican Sweet Potato Soup

Tags: Food, Soup, Let's Dish
  • Servings: 16
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 1/2 pounds sweet potatoes (about 10 medium sweet potatoes)
  • 3 Tablespoons extra virgin olive oil
  • 2 medium onions, sliced thinly (about 2 cups)
  • 1 cup celery, small dice
  • 4 cloves minced garlic
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper (you can always add more if you want it spicier)
  • 1 1/4 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 1 ripe banana, peeled
  • 8 cups low-sodium, fat free chicken broth
  • 1/2 teaspoon salt


1. Place sweet potatoes on a baking sheet and roast in a 350F oven for 2-3 hours or until the sweet potatoes are very soft. Remove from oven and let cool.

2. In a large pot, saute onions and celery in olive oil until the onions are soft (about 8 minutes). Add garlic and cook for 1 more minute. Add ginger, turmeric, cayenne, curry, and cumin. Cook for 30 seconds or until the spices are fragrant.

3. Add bay leaves, banana, broth, salt. Peel sweet potatoes and place them in the broth. Bring to a boil, reduce heat to a simmer and cook for 30 minutes.

4. Process soup in a blender until smooth. Be very careful when blending hot soup as it can come out of the blender if you are not careful. Never fill the blender container more than half way. Always start blending on the lowest speed, and cover the blender with a thick kitchen towel which you hold to the top of the blender.

5. Serve soup with spicy cilantro puree (below).

Spicy Cilantro Puree
Serves: 16


  • 2 bunches of cilantro, stems removed
  • 1 clove garlic, chopped
  • 2/3 cup roasted salted peanuts
  • 2 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 1 serrano chile, chopped with seeds
  • 1/2 cup water (more may be necessary)
  • 6 Tablespoons extra virgin olive oil
1. Place all ingredients in the blender and process just until smooth. If the blender has a hard time grinding the ingredients, add more water.

Nutritional Analysis: Cals:220, T.Fat:11gm, S.Fat:1gm, Chol:0mg, Sod.:378mg, CHO: 24gm, Fib:4gm, Pro:9gm

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