This warm and creamy curried sweet potato soup is a hug in a bowl! The sweet potatoes and spices blend perfectly for a cozy meal that’s both tasty and colorful.
It’s easy to whip up, and the aroma will make your kitchen feel like a little curry paradise. I love serving it with some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! They bring natural sweetness and creaminess. If you can’t find sweet potatoes, you can use butternut squash for a similar taste and texture.
Curry Powder: This adds warmth and depth. Feel free to adjust the amount according to your spice preference. For a different flavor twist, consider using garam masala or a combination of turmeric and cumin.
Coconut Milk: This gives the soup a rich, creamy texture. If you prefer a lower fat option, you can use light coconut milk or even cashew cream for a nutty flavor.
Vegetable Broth: It’s essential for infusion of flavor. You can substitute with chicken broth if you’re not vegetarian. Homemade broth will give the best taste!
Cilantro: A fresh garnish that brightens the soup. If you’re not a fan, parsley or green onions work well as alternatives.
How Do I Achieve a Silky Smooth Texture?
Getting the right texture is key for this soup! Here’s how to blend it perfectly:
- Be careful when using a blender! Allow the soup to cool slightly before blending to avoid a hot splash.
- If using an immersion blender, keep it submerged and move it around to ensure all veggies are blended smoothly.
- For extra creaminess, blend longer until it reaches your desired consistency.
Don’t forget to taste and adjust the seasoning before serving to really make it shine!
Curried Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1-2 tablespoons curry powder (adjust to taste)
- 4 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro leaves
- Optional: handful of fresh spinach or kale leaves
- Optional: croutons or roasted tofu cubes for topping
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and roughly 30 minutes to cook. In total, you can have this hearty dish ready in about 40 minutes—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about 5 minutes, until it becomes translucent and soft. This will be the flavorful base for your soup!
2. Add the Aromatics:
Next, stir in the minced garlic, grated ginger, and curry powder. Cook this mixture for another 1-2 minutes, stirring often, until everything is fragrant. Smell that wonderful aroma? You’re off to a great start!
3. Cook the Sweet Potatoes:
Now, it’s time to add the cubed sweet potatoes and vegetable broth to the pot. Bring it all to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
4. Blend Until Smooth:
Once the sweet potatoes are tender, carefully take the pot off the heat. Use an immersion blender to blend the soup until it reaches a smooth texture. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and puree it until creamy. Just be cautious, as it will be hot!
5. Mix in Coconut Milk:
Return the blended soup to the pot if you used a blender. Stir in the coconut milk, and season with salt and pepper to taste. Allow it to warm over low heat, stirring occasionally.
6. Add Greens (Optional):
If you’d like to boost the nutrition, stir in a handful of fresh spinach or kale leaves. Cook just until they wilt—about 1-2 minutes will do!
7. Serve and Enjoy:
Your delightful curried sweet potato soup is now ready to be served! Ladle it into bowls and garnish with a swirl of coconut milk, fresh cilantro leaves, and top with croutons or roasted tofu cubes for added texture. Enjoy this creamy, aromatic soup that’s perfect for any occasion!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can substitute regular potatoes, but note that the flavor will be different. Sweet potatoes add natural sweetness and creaminess. If you use regular potatoes, consider adding a touch of maple syrup or honey to mimic the sweetness.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk on hand, you can use unsweetened almond milk or cashew milk for a lighter alternative. Keep in mind that the soup will have a different texture and flavor, so consider adding a splash of lemon juice or a bit of cream for richness.
Can I Make This Soup Ahead of Time?
Absolutely! This soup can be made ahead and stored in the fridge for up to 3 days. Just reheat it gently on the stove over low heat, adding a bit of water or broth if it thickens up too much.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating frozen soup, let it thaw in the fridge overnight, then warm on the stove.
