This Coconut Curry Sweet Potato Soup is creamy, warm, and full of flavor! The sweet potatoes blend perfectly with coconut milk and a hint of curry spice, making each spoonful simply comforting.
I love how quick it is to whip up—just chop, simmer, and blend! It’s perfect for chilly days when you need a cozy hug in a bowl. Plus, it makes great leftovers!
Key Ingredients & Substitutions
Olive Oil or Coconut Oil: Both oils work well, but I lean towards coconut oil for added flavor. It’s perfect for enhancing the tropical vibe of the soup. If coconut oil isn’t available, you can use vegetable oil instead.
Onion: A yellow onion is the best choice here for its mild sweetness. You can substitute it with shallots or even leeks for a different flavor profile.
Sweet Potatoes: These are the star of the soup! Orange-fleshed sweet potatoes provide creaminess. If you’re looking for a lower-carb option, try using cauliflower instead. Just cut it into florets and follow the same cooking method.
Curry Powder: Use your favorite curry powder here. I suggest starting with 1 tablespoon and adjusting to your taste. If you want a fresher flavor, consider using fresh curry leaves or a blend of spices like turmeric, coriander, and cumin.
Coconut Milk: Full-fat coconut milk adds richness, but if you want a lighter version, you can use light coconut milk or even almond milk. Just be aware, the texture will be less creamy.
How Do I Get the Right Consistency for My Soup?
Getting a creamy, smooth texture is all about blending properly. If you’re using an immersion blender, keep it submerged while you blend. For a stand blender, let the soup cool slightly before blending in batches to avoid any spills.
- Make sure not to overcrowd the blender; process smaller batches so you achieve that velvety texture.
- If you prefer a chunkier soup, blend just half and mix it back with the unblended part for a nice contrast.
Additionally, return the blended soup to low heat after blending, and gently stir in the coconut milk to keep it warm without boiling. Enjoy your perfect Coconut Curry Sweet Potato Soup!
Coconut Curry Sweet Potato Soup
Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons curry powder (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper or chili powder (optional, for heat)
- 3 medium sweet potatoes, peeled and diced (about 4 cups)
- 4 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Toasted coconut flakes (for garnish)
- Coconut cream or plain yogurt (for garnish, optional)
Time Needed:
This delightful soup takes about 10 minutes for prep and 30 minutes in total to cook and blend, making it a quick yet satisfying dish. With just a bit of waiting for the sweet potatoes to soften, you’ll be enjoying your warm bowl of soup in about 40 minutes!
Instructions:
1. Start with the Aromatics:
Begin by heating the olive or coconut oil in a large pot over medium heat. Toss in the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This step builds a wonderful base for your soup!
2. Add Flavorful Ingredients:
Next, add the minced garlic and grated ginger to the pot. Cook these together for 1-2 minutes until they become fragrant—this is where the magic begins!
3. Toast the Spices:
Stir in the curry powder, ground cumin, and the cayenne pepper if you like a bit of heat. Toast the spices for about 30 seconds. This helps to enhance their flavors, making your soup extra delicious.
4. Cook the Sweet Potatoes:
Add the diced sweet potatoes and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer until the sweet potatoes are tender, which should take about 15-20 minutes.
5. Blend the Soup:
After the sweet potatoes are soft, remove the pot from heat. Use an immersion blender to purée the soup until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until creamy.
6. Add Coconut Milk:
Return the blended soup to low heat and stir in the full-fat coconut milk. Warm it gently without boiling. Taste and add salt and pepper as desired.
7. Finish with Lime Juice:
For a bright finish, stir in the lime juice. This adds a refreshing twist to your rich soup!
8. Garnish and Serve:
Serve the soup hot, garnished with fresh chopped cilantro, a drizzle of coconut cream or yogurt, and a sprinkle of toasted coconut flakes for added texture and flavor. Enjoy your warm and comforting Coconut Curry Sweet Potato Soup!
Can I Use Frozen Sweet Potatoes in This Recipe?
Yes, you can use frozen sweet potatoes! Just add them straight into the pot without thawing. They may take a minute or two longer to cook until tender.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove, adding a splash of water or broth if it’s too thick.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.
What Can I Use as a Substitute for Coconut Milk?
If you’re looking for a substitute, you can use almond milk or cashew cream for a lighter option. However, keep in mind that the richness will be different, so you might want to add a bit more seasoning to enhance the flavor.
