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thai sweet potato soup with poblano peppers served in a white bowl, top view
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5 from 5 votes

Spicy Thai Sweet Potato Soup

This spicy Thai Sweet Potato Soup gets an extra kick with the addition of poblano peppers. It combines the flavors of a traditional curry with some unconventional spices and seasoning for a rich and healthy soup with a real depth of flavor.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Appetizer, Soup
Cuisine: Thai
Servings: 6 servings
Calories: 100kcal
Author: Anjali Shah


  • 1 sweet potato peeled and diced
  • 1 small red onion diced
  • 1/2 cup corn kernels
  • 2 carrots diced
  • 1 fennel bulb diced
  • 4 garlic cloves minced
  • 1 poblano chile seeded & diced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/2-3/4 tsp salt more to taste
  • 1/2 tsp pepper
  • 1/2 cup white wine optional
  • 1 14 oz can light coconut milk
  • 1/2 cup chopped fresh cilantro
  • 3 green onions sliced
  • 2 cups of water or low sodium vegetable broth
  • 14 oz diced organic tofu optional (for added protein)
  • cayenne pepper or crushed red pepper to taste add more for a super spicy soup!


  • Chop your veggies. Heat a large pot over medium heat.  Add the oil, onion and garlic, and cook for 5 minutes (or until the onion is translucent).
  • Add the sweet potato, corn, carrot, fennel, poblano, salt and pepper. Stir to combine - cook for 5 minutes.
  • Add in the chili powder, cumin, oregano, cayenne, turmeric, wine and 2-3 cups water (enough to just cover the veggies).
  • Bring to a simmer over medium high heat. Reduce heat, cover and simmer for 30-45 min - until the veggies are cooked through.
  • Once the soup is almost ready, add the tofu (if you're adding in tofu). Cook for 5 minutes, just until the tofu is heated through. 
  • Remove soup from heat and whisk in coconut milk.
  • Ladle into bowls, garnish with cilantro/green onions.


Top Tips for Making Spicy Thai Sweet Potato Soup
  • You can add the optional cayenne pepper/crushed red pepper but be warned - it will make your soup incredibly spicy!! I'd recommend including a tiny pinch of cayenne and working your way up from there as needed, unless you're one of those people who puts hot sauce on everything!
  • If you taste your soup and you think it needs a bit more salt, add an additional 1/4 tsp (or as much as needed to taste)
  • Check that the veggies are cooked through at the 30 minute mark. If needed cook for additional time.
  • If adding tofu to the soup, don't add until the very end or just before serving. The tofu is already cooked and just needs to be warmed by the broth of the soup before serving. 
  • This is one of those soups that would work with just about any combination of veggies, so it's a good one to make when you want to use up what you have in the fridge!
Adapted from The True Food Kitchen Cookbook
Nutrition information doesn't include tofu.


Serving: 2cups | Calories: 100kcal | Carbohydrates: 13g | Protein: 1.4g | Fat: 3g | Sodium: 48mg | Fiber: 2g | Sugar: 2g