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Sweet Potato Chili Coconut Soup Recipe

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Slow Cooker Sweet Potato Chili (Paleo + Whole30) • One Lovely Life
Slow Cooker Sweet Potato Chili (Paleo + Whole30) • One Lovely Life from www.onelovelylife.com

Description

This sweet potato chili coconut soup recipe is a hearty and flavorful soup that combines the sweetness of sweet potatoes, the spiciness of chili, and the creaminess of coconut milk. It is perfect for a cold winter day or any time you want a warm and comforting meal.

Prep Time

The prep time for this recipe is about 20 minutes. You will need to chop the vegetables and gather the ingredients before you start cooking.

Cook Time

The cook time for this recipe is approximately 45 minutes. It includes both the sautéing and simmering of the soup.

Ingredients

The ingredients you will need for this recipe are:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 4 cups sweet potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 can (14 ounces) diced tomatoes, drained
  • 1 can (14 ounces) black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Salt and pepper to taste

Equipment

To make this soup, you will need a large soup pot, a cutting board, a sharp knife, and a wooden spoon.

Method

Here is how to make sweet potato chili coconut soup:
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the chili powder, cumin, and cayenne pepper and stir to combine.
  4. Add the sweet potatoes and broth and bring to a boil.
  5. Reduce heat and simmer until the sweet potatoes are tender, about 20-25 minutes.
  6. Add the coconut milk, diced tomatoes, and black beans and stir to combine.
  7. Simmer for another 10-15 minutes until the flavors have melded together.
  8. Stir in the chopped cilantro and season with salt and pepper to taste.
  9. Ladle the soup into bowls and serve with lime wedges on the side.

Notes

You can adjust the spiciness of this soup by adding more or less chili powder and cayenne pepper. If you want a milder soup, you can omit the cayenne pepper altogether.

Nutrition Info

This sweet potato chili coconut soup recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 350
  • Protein: 9g
  • Fat: 17g
  • Carbohydrates: 43g
  • Fiber: 8g
  • Sugar: 9g
  • Sodium: 700mg

Recipe Tips

Here are some tips to make this sweet potato chili coconut soup recipe even better:
  • For a creamier soup, you can puree some or all of it in a blender or with an immersion blender.
  • If you want to make this recipe vegan, you can use vegetable broth instead of chicken broth.
  • If you don't have fresh cilantro, you can use dried cilantro or substitute with parsley.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For a heartier meal, you can serve this soup with crusty bread or over rice.

Enjoy this delicious and nutritious sweet potato chili coconut soup recipe!


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