Vegetable Stew with Coconut and Sweet Potato

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant stew featuring root vegetables simmered in a fragrant coconut milk broth with Caribbean spices, perfect for a comforting weeknight meal. This Caribbean-inspired soup recipe, ready in about 50 minutes, pairs sweet potato, carrot, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 1 large, peeled and diced into 1/2-inch cubes sweet potato
• 2 medium, peeled and diced into 1/2-inch cubes carrot
• 1, finely chopped yellow onion
• 2, diced tomato
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 tbsp fresh (or 1 tsp dried) thyme
• 1, finely chopped (optional) Scotch bonnet pepper
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp (optional) cayenne pepper
• 2 cups vegetable broth
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 yellow onion, finely chopped, and sauté for 3-4 minutes until translucent and slightly golden.
2. Step 2: Add 2 medium tomatoes, diced, and 1 Scotch bonnet pepper, finely chopped, and cook for 2 minutes until tomatoes begin to break down.
3. Step 3: Stir in 1 tbsp fresh thyme (or 1 tsp dried), 1 tsp allspice, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper (if using), and cook for 1 minute until fragrant.
4. Step 4: Add 1 large sweet potato, peeled and diced into 1/2-inch cubes, 2 medium carrots, peeled and diced into 1/2-inch cubes, and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
5. Step 5: Stir in 1 cup coconut milk and season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes until heated through. Garnish with 1/4 cup chopped fresh cilantro before serving.