Scotch Bonnet and Sweet Potato Soup

Chilli fans will adore this creamy coconut based knock-your-socks-off scotch bonnet and sweet potato soup from Janet Brinkworth
By Janet Brinkworth
Scotch Bonnet and Sweet Potato Soup
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1.2 kg sweet potatoes, cut into chunks
  • 1 large red onion, cut into chunks
  • 350 g plum tomatoes
  • 3 scotch bonnet peppers, cut in half, reserve a pinch of chilli seeds to garnish
  • 3 tbsp olive oil
  • 400 ml tinned coconut milk
  • 500 ml vegetable stock
  • 3 tbsp natural yogurt


1. Preheat the oven to 220C/gas 8. Put the sweet potatoes, onion, tomatoes and chillies into a large roasting tray and drizzle over the olive oil (it may be best to use two trays to ensure even cooking).

2. Roast for 25-30 minutes, until tender and just coloured.

3. Remove and put in a food processor.

4. Add the coconut milk and half the stock and blend until smooth.

5. Pass through a large sieve directly into a saucepan, add the remaining stock and reheat.

6. Serve topped with a swirl of yogurt and a few crushed chilli seeds, if desired.

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