This Sweet Potato Curry Soup is a warm and comforting dish that combines creamy sweet potatoes with flavorful spices. It’s perfect for chilly days or when you need a little pick-me-up!
Plus, it’s easy to make! Just blend, cook, and enjoy. I love topping mine with a sprinkle of cilantro and a squeeze of lime for a fresh kick. Give it a try—you won’t regret it!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! Their natural sweetness adds depth. If you’re in a pinch, butternut squash or carrots can work as substitutes.
Curry Powder: This gives the soup its warm flavor. I love a rich, bold curry powder. If you want a different flavor, you could use Thai red curry paste or garam masala.
Coconut Milk: This lends a creamy texture. If you need a dairy-free option, use almond or oat milk instead. For lower fat, choose a light coconut milk.
Fresh Spinach: Not only adds color, but also nutrients. Kale or Swiss chard are great alternatives, or you can omit greens entirely if you prefer!
Vegetable Broth: I always use low-sodium broth to control salt. If you have homemade stock, even better! Water works too but will be less flavorful.
How Do I Blend the Soup Without Making a Mess?
Blending soup can be tricky, but here’s a simple way to do it safely:
- Let the soup cool slightly before blending to avoid hot splashes. An immersion blender is ideal here.
- If using a countertop blender, fill it halfway and vent the lid slightly. This allows steam to escape.
- Blend in batches if necessary. Remember: less is more—don’t overfill the blender.
These tips will help you achieve a smooth and creamy texture without the fuss!
Sweet Potato Curry Soup
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon 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 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon chili flakes (optional, for heat)
- 4 cups vegetable broth or water
- 1 can (14 oz) coconut milk
- Salt and black pepper, to taste
- A handful of fresh spinach leaves
For Garnishing:
- 1 small red bell pepper, diced
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges (optional)
- Coconut cream or plain yogurt (for swirl garnish)
How Much Time Will You Need?
This delicious Sweet Potato Curry Soup takes about 10 minutes to prep and around 30 minutes to cook, totaling about 40 minutes from start to finish. It’s a perfect meal for a cozy evening or whenever you need something comforting and nourishing!
Step-by-Step Instructions:
1. Sauté Your Base:
In a large pot, heat the olive or coconut oil over medium heat. Once hot, add the chopped onion. Sauté it for about 5 minutes, or until it’s soft and translucent. This builds a great flavor base for your soup!
2. Add Aromatic Ingredients:
Now, mix in the minced garlic and grated ginger. Cook for another minute or so, until the kitchen smells wonderful and fragrant.
3. Toast the Spices:
Add in your curry powder, ground cumin, turmeric, and chili flakes if you like a bit of heat. Stir everything together and let it cook for another 1-2 minutes. This helps to release all the yummy aromas from the spices!
4. Add Sweet Potatoes:
Next, toss in the diced sweet potatoes and stir to make sure they are well coated with the spice mixture.
5. Simmer:
Pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the sweet potatoes are very tender.
6. Blend for Creaminess:
Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
7. Add Coconut Milk:
Stir in the coconut milk, and season it with salt and black pepper to taste. Heat it through on low heat, but be careful not to bring it to a boil!
8. Add Fresh Spinach:
Just before you serve, stir in the fresh spinach leaves. They’ll wilt quickly, adding a pop of color and nutrition to your soup.
9. Serve and Garnish:
Ladle the soup into bowls and garnish with diced red bell pepper, a swirl of coconut cream or yogurt, and freshly ground black pepper. Toss on some fresh herbs if you’d like, and don’t forget the lime wedges for an extra zesty touch!
Enjoy your warm and flavorful Sweet Potato Curry Soup! Cozy and delicious!
Can I Use Other Vegetables in This Soup?
Absolutely! You can add other vegetables like carrots, bell peppers, or even zucchini. Just make sure to adjust the cooking time accordingly so everything is tender.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage—just make sure to leave some space in the container for expansion as it freezes.
Can I Make This Soup Spicier?
Yes! If you enjoy a kick, increase the amount of chili flakes or add some diced jalapeños or a splash of hot sauce while cooking. Just taste as you go to reach your desired heat level!
Can I Use Canned Sweet Potatoes?
While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potatoes if you’re in a pinch. Just drain and rinse them, then add them to the pot closer to the end of the cooking time, as they are already cooked.