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Haitian Corn & Sweet Potato Soup


This soup is loosely inspired by the traditional Haitian pumpkin soup ‘Soup Joumou’ – a pumpkin and beef soup oozing of clove. We used sweet potatoes instead of pumpkin and replaced beef with corn. The soup is soft and creamy with a nice sweet flavor, a hint of clove, and cabbage and carrot chunks for chewiness.

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Rate this recipe 4.6/5 (9 Votes)


  • 1 onion
  • 1 large sweet potato
  • 5 dl/330 g corn, thawed frozen works great
  • 4 cups/ 1 liter vegetable broth
  • 2 carrots
  • 1/4 cabbage
  • 1 small chili
  • 1 lime, juice
  • 1/4 tsp ground clove or more to taste
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • Serve with yoghurt and fresh thyme


Adapted from


Step 1

Peel and chop onion and sweet potato into small cubes. Place in a saucepan, add corn and vegetable broth. Bring to boil, lower the heat and let simmer for 10 minutes until the sweet potatoes cubes are tender. Use a hand (immersion) blender to puree completely smooth. Peel the carrots and slice into 1 inch / 2 cm slices. Cut the cabbage into the same size. Add carrots, chili (whole), lime juice and the spices. Let simmer for 10 minutes. Remove the chili from the soup and add the cabbage, let simmer for 2 more minutes. Taste and adjust salt and ground clove. Serve in bowls with a dollop of yogurt and some fresh thyme.

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