Spicy Sweet Potato & Plantain Soup
When I first went raw vegan, I honestly thought hearty, cosy soups were a thing of the past.
But raw soups? They touch the soul in a new way: they're light, nourishing, flavour-packed, and ready in like 4 minutes or less!
This spicy sweet potato and plantain soup is creamy, comforting, and naturally sweet with a gentle kick.
Juicing the root vegetables first softens them beautifully for blending, but if you’ve got a powerful blender, you can skip that step entirely.
Perfect for a filling lunch or a soothing evening meal that doesn’t weigh you down.
Note: Your plantain must be ripe—mostly black on the outside—otherwise it won’t blend smoothly or taste sweet.
Ingredients
Base
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Juice of 2 small sweet potatoes or 1 large sweet potato
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Juice of 2–3 carrots
(Juicing softens the vegetables, but skip this step if you have a very strong blender.) -
1 large ripe plantain
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1 celery stalk
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1 spring onion
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2–3 garlic cloves
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¼ small red onion
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2 tbsp ground flaxseeds
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1 cup water or coconut water
Seasonings
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1 tsp chilli or Scotch bonnet powder (optional)
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1 tsp coriander powder or a small handful of fresh coriander
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1 tsp paprika
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½ tsp sea salt (adjust to taste)
Method
Prepare the base
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Juice the sweet potatoes and carrots, keeping both the juice and the pulp.
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Add the juice, pulp, plantain, celery, spring onion, red onion, garlic, flaxseeds, and all seasonings to your blender.
Blend the soup
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Blend until completely smooth. Taste and adjust the salt or spices if needed.
Serve
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Pour the soup into a bowl and garnish with 1–2 tbsp pumpkin seeds and a small handful of chopped parsley.
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Serve immediately and enjoy the warmth, spice, and creaminess.
Notes
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Use a very ripe plantain for sweetness and smooth blending.
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Fresh coriander gives a lighter, brighter flavour; coriander powder gives a deeper warmth.
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Add extra water or coconut water if you prefer a thinner soup.
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This soup is naturally warming even without being heated—perfect for raw winter comfort.