Rum-Spiced Caribbean Sweet Potato Soup

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A velvety sweet potato soup enriched with warm Caribbean spices and a splash of dark rum for an exotic flavor boost. This Caribbean-inspired soup recipe, ready in about 50 minutes, pairs sweet potatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and diced into 1-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1/4 cup dark rum
• 1 cup coconut milk
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and cook for 5 minutes until translucent and soft.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 lbs peeled and diced sweet potatoes, 1 tsp ground allspice, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Stir to coat the sweet potatoes with spices and cook for 2 minutes.
4. Step 4: Pour in 4 cups vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes until sweet potatoes are very tender.
5. Step 5: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1/4 cup dark rum and 1 cup coconut milk, heating gently for 5 minutes but do not boil.
6. Step 6: Season with salt and black pepper to taste. Ladle the soup into bowls and garnish each with 2 tbsp chopped fresh cilantro before serving.