Why Make This Recipe
Cozy nights call for warm, comforting meals that warm the heart and soul. This Irresistibly Creamy Sweet Potato Curry Soup is not only delicious but also super easy to make. The blend of sweet potatoes and spices creates a rich and velvety soup that is perfect for any chilly evening. Loaded with nutrients and flavor, it’s a satisfying dish that everyone will love.
How to Make Irresistibly Creamy Sweet Potato Curry Soup
Ingredients
- 2 tablespoons coconut oil (or olive oil)
- 1 medium yellow onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (about 600 g)
- 2 medium carrots, sliced (about 200 g)
- 2 tablespoons curry powder (mild or hot)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (400 ml) full-fat coconut milk
- 4 cups vegetable broth (960 ml)
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
- Optional Add-ins: 1 cup cooked lentils or chickpeas, pinch of chili flakes, 2 tablespoons cashew or peanut butter
Directions
- Heat the coconut oil in a pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the cubed sweet potatoes and sliced carrots to the pot, coating them well with the aromatics.
- Mix in the curry powder, ground cumin, turmeric, cinnamon, salt, and black pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender or regular blender in batches to blend the soup until smooth.
- Stir in the coconut milk and lime juice. Simmer for 5 more minutes and adjust the seasoning to taste.
- Garnish with chopped cilantro, a pinch of chili flakes, or a drizzle of coconut milk before serving.
How to Serve Irresistibly Creamy Sweet Potato Curry Soup
This soup is best served hot and can be enjoyed on its own or with a side of crusty bread or naan for dipping. You can also add some cooked lentils or chickpeas for extra protein. A sprinkle of fresh cilantro on top adds a nice touch.
How to Store Irresistibly Creamy Sweet Potato Curry Soup
To store the soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to save it for longer, it freezes well for up to 3 months. Just be sure to reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Irresistibly Creamy Sweet Potato Curry Soup
- Adjust the seasoning based on your taste preference. If you like it spicier, feel free to add more curry powder or a pinch of chili flakes.
- You can blend only half of the soup to keep some chunks for texture, if that’s your preference.
- If you want a creamier texture, add more coconut milk or a dollop of cashew or peanut butter.
Variation
For a twist, add a handful of spinach or kale in the last few minutes of cooking. This will not only enhance the flavor but also add extra nutrients.
FAQs
What can I serve with Sweet Potato Curry Soup?
You can serve it with crusty bread, naan, or a fresh salad for a complete meal.
Can I make this soup vegan?
Yes! This recipe is already vegan-friendly since it uses coconut milk and vegetable broth.
How do I reheat the soup?
You can reheat it on the stove over medium heat or in the microwave until warm, stirring occasionally.
Irresistibly Creamy Sweet Potato Curry Soup
A warm and comforting sweet potato curry soup that’s easy to make and loaded with flavor.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons coconut oil (or olive oil)
- 1 medium yellow onion, chopped (about 150 g)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed (about 600 g)
- 2 medium carrots, sliced (about 200 g)
- 2 tablespoons curry powder (mild or hot)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 can (400 ml) full-fat coconut milk
- 4 cups vegetable broth (960 ml)
- Juice of 1 lime
- Fresh cilantro leaves, chopped, for garnish
- Optional Add-ins: 1 cup cooked lentils or chickpeas, pinch of chili flakes, 2 tablespoons cashew or peanut butter
Instructions
- Heat the coconut oil in a pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the cubed sweet potatoes and sliced carrots to the pot, coating them well with the aromatics.
- Mix in the curry powder, ground cumin, turmeric, cinnamon, salt, and black pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender or regular blender in batches to blend the soup until smooth.
- Stir in the coconut milk and lime juice. Simmer for 5 more minutes and adjust the seasoning to taste.
- Garnish with chopped cilantro, a pinch of chili flakes, or a drizzle of coconut milk before serving.
Notes
This soup is best served hot and can be enjoyed on its own or with a side of crusty bread or naan for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg