This sweet potato curry soup is a warm hug in a bowl! With creamy sweet potatoes, spices, and coconut milk, it’s the perfect blend of smooth and flavorful.
Honestly, I can’t resist a bowl of this on a chilly day. It’s so easy to make, and I love how it fills the kitchen with yummy smells. Pair it with some bread, and you’re all set!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, providing natural sweetness and creaminess. If you’re out of sweet potatoes, you can use regular potatoes or even butternut squash for a similar texture and flavor.
Curry Powder: This spice mix adds warmth and depth. You can adjust the amount to your taste. If you want to switch it up, garam masala can be a fantastic substitute for a different flavor profile.
Coconut Milk: Adds a wonderful creaminess and richness. For a lighter option, consider using lighter coconut milk, or even vegetable broth if you prefer a brothier soup. Almond or cashew milk can work too, but they won’t have that same tropical essence.
Fresh Herbs: Cilantro and spinach make great garnishes. If you’re not a fan of cilantro’s taste, parsley or a squeeze of lime can provide a fresh touch.
How Do You Achieve a Smooth and Creamy Soup?
Blending the soup is key to its creamy texture. Using an immersion blender is easy, but if you’re using a regular one, do it in batches. Here’s how!
- Wait for the soup to cool slightly before blending to prevent splattering.
- Blend in small batches, filling the blender halfway. This helps avoid any mess.
- For extra smoothness, blend a bit longer. You can also add more coconut milk while blending to enhance creaminess.
After blending, always taste it again. You might want to adjust the seasoning before serving to make it just right!
Sweet Potato Curry Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 tablespoons curry powder (adjust to taste)
- 1/2 teaspoon turmeric powder (optional)
- 4 cups sweet potatoes, peeled and cubed (about 2 medium sweet potatoes)
- 4 cups vegetable broth or water
Creamy Component:
- 1 can (14 oz) coconut milk
Seasoning and Garnishes:
- Salt and black pepper, to taste
- Fresh spinach leaves or cilantro for garnish
- Optional: a dollop of sour cream or yogurt for creaminess
- Optional: red pepper flakes or freshly ground black pepper for a bit of heat
How Much Time Will You Need?
This delicious soup will take about 35-40 minutes in total. You’ll need around 10 minutes for prep, and about 25-30 minutes for cooking. It’s an easy recipe that’s perfect for a weeknight dinner or to impress your friends!
Step-by-Step Instructions:
1. Sautéing Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is softened and translucent. You want the onions to be nice and tender!
2. Adding Flavor:
Next, add the minced garlic and ginger to the pot. Cook for another 1-2 minutes until you can smell the amazing aromas. Stir in the curry powder and turmeric (if using) and let the spices cook for about a minute to wake them up and release their flavors.
3. Cooking the Sweet Potatoes:
Now, toss in the cubed sweet potatoes and pour in the vegetable broth. Bring everything to a boil, then turn down the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes until the sweet potatoes are tender and can be pierced easily with a fork.
4. Blending the Soup:
Once the sweet potatoes are ready, remove the pot from the heat. Use an immersion blender to blend the soup until it’s nice and creamy. If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender, filling the blender halfway to avoid spills.
5. Adding Creaminess:
Stir in the coconut milk and return the pot to low heat. Gently warm the soup without bringing it to a boil. Adjust the seasoning with salt and black pepper to your liking.
6. Serving:
It’s time to serve! Ladle the soup into bowls and garnish with fresh spinach or cilantro, and if you’d like, a dollop of sour cream or yogurt on top. For those who enjoy a kick, sprinkle some red pepper flakes or freshly ground black pepper. Enjoy your delightful bowl of Sweet Potato Curry Soup!
This soup is deliciously rich, slightly sweet, and warmly spiced—a perfect comfort meal!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes are the star of this recipe, you can substitute them with regular potatoes or butternut squash for a similar texture. Just keep in mind that it will change the flavor profile slightly.
How Can I Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave. If the soup thickens, you can add a splash of vegetable broth or water to reach your desired consistency.
What’s a Good Substitute for Coconut Milk?
If you’re not a fan of coconut milk or need a dairy-free option, you can use almond milk or cashew milk. For a richer flavor, consider using a combination of vegetable broth and a little cream or a dairy-free creamer.
Can I Make This Soup Spicy?
Definitely! If you like heat, you can add red pepper flakes or diced jalapeños while sautéing the aromatics. Adjust the amount based on your spice tolerance—start with a small amount and increase to taste!