Description
This Curried Sweet Potato Soup is a comforting, mildly spiced dish that combines the natural sweetness of sweet potatoes with the warmth of curry spices and creamy coconut milk. It’s easy to prepare on the stovetop and blended to a smooth, velvety texture, perfect for a cozy meal that pairs beautifully with flatbreads and optional garnishes like crispy fried onions and fresh coriander.
Ingredients
Scale
Soup
- 2 lb / 1 kg whole sweet potatoes, peeled and diced into bite-sized chunks
- 4 cups / 1 litre chicken stock (or vegetable stock for a vegetarian option)
- 1 x 14 oz / 400 ml can of coconut milk
- 1 large onion, finely diced
- 3 cloves garlic, finely diced
- 2 tsp finely diced ginger
- 1 tbsp hot curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp coconut oil (can substitute olive oil)
- Salt and pepper, to taste
To Serve
- Flatbreads
- Drizzle of cream (or a couple tablespoons of reserved coconut milk as an alternative)
- Crispy fried onions
- Coriander / cilantro (optional, add only if you like it)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt 1 tablespoon of coconut oil. Add the finely diced onion and fry until soft and golden, about 5-7 minutes. Then add the garlic and ginger, frying for another 2 minutes until fragrant.
- Toast Spices: Stir in 1 tablespoon of hot curry powder along with 1 teaspoon each of paprika, cumin, ground coriander, and turmeric. Toast the spices in the pot for about a minute to release their flavors, stirring constantly to prevent burning.
- Add Sweet Potatoes and Liquids: Add the diced sweet potatoes to the pot, then pour in the chicken or vegetable stock and the canned coconut milk. Season with a pinch of salt and pepper. Stir everything together to combine well.
- Simmer Soup: Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20-30 minutes, or until the sweet potato chunks are tender and fully cooked through. The cooking time may vary depending on the size of the potato pieces.
- Blend Soup: Turn off the heat and use a hand blender directly in the pot to puree the soup until smooth. Be careful not to over-blend to avoid a gluey texture. If the soup is too thick, add extra stock to thin to desired consistency. Alternatively, simmer longer if it is too thin.
- Adjust Seasoning: Taste the soup and add more salt, pepper, or curry powder as needed to suit your preferences.
- Serve: Ladle the soup into bowls. Drizzle each serving with cream or reserved coconut milk, sprinkle crispy fried onions over the top, and garnish with fresh coriander/cilantro if desired. Serve alongside warm flatbreads for dipping and enjoy!
Notes
- The soup as written is fairly mild but the spice level can be adjusted easily by choosing mild curry powder or adding cayenne pepper after cooking to taste.
- Store leftovers tightly covered in the refrigerator for 3-5 days. Reheat gently on the stove or use short intervals in the microwave.
- This soup freezes well. Thaw completely in the refrigerator before reheating.
- For alternative garnishes, toasted coconut flakes or crushed peanuts add a nice texture and flavor contrast. Add chili flakes if extra heat is desired.
- Calories estimate is based on dividing the recipe into 4 servings without any additional sides or garnishes.
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 280
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
