Rum-Spiced Caribbean Sweet Potato Soup
A velvety sweet potato soup enriched with warm Caribbean spices and a splash of dark rum for an exotic flavor boost. This caribbean-inspired soups ready in about 50 minutes pairs olive oil, large, chopped yellow onion, minced garlic cloves 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Sweet Potato Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rum-Spiced Caribbean Sweet Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Sweet Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiced Caribbean Sweet Potato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiced Caribbean Sweet Potato Soup?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
