Why Make This Recipe
This Irresistibly Creamy Sweet Potato Curry Soup is a perfect choice for cozy nights. It combines the sweetness of sweet potatoes with aromatic spices to create a warm and satisfying dish. Plus, it’s easy to make and packed with flavor, making it a great option for weeknight dinners or weekend gatherings. The creamy texture from coconut milk adds a delicious richness, while the spices offer a lovely warmth that wraps around you like a cozy blanket.
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 coconut oil in a pot over medium heat.
- Add the chopped onion and cook for about 3–4 minutes until it starts to soften.
- 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. Stir to coat them with the aromatics.
- Mix in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth.
- Stir in the coconut milk and lime juice. Simmer for another 5 minutes, adjusting the seasoning as needed.
- Garnish with chopped cilantro, a sprinkle of chili flakes, or a drizzle of coconut milk before serving.
How to Serve Irresistibly Creamy Sweet Potato Curry Soup
Serve this soup hot in bowls. You can add a slice of crusty bread or some warm naan on the side for dipping. It’s also delicious topped with extra cilantro or a squeeze of lime for added freshness. If you like a bit more protein, consider adding cooked lentils or chickpeas to make it a more filling meal.
How to Store Irresistibly Creamy Sweet Potato Curry Soup
You can store leftover soup in an airtight container in the refrigerator for up to 4 days. Simply reheat it on the stove or in the microwave before serving. If you’d like to freeze it, let the soup cool completely. Then, store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Irresistibly Creamy Sweet Potato Curry Soup
- Adjust the spices according to your taste. If you prefer it milder, use less curry powder or choose a mild variety.
- For added creaminess, blend in some cashew or peanut butter.
- Feel free to add other vegetables like bell peppers or spinach into the soup for extra nutrition.
- Coconut milk can be substituted with almond milk or oat milk for a lighter version.
Variation
You can make this soup a bit different by adding a dash of lime zest for a zesty kick or including some chopped spinach towards the end of cooking for added greens. If you want it spicier, consider adding a pinch of chili flakes while cooking.
FAQs
Can I make this soup vegan?
Yes! This recipe is already vegan, as it uses coconut milk and vegetable broth.
How do I make this soup thicker?
If you want a thicker soup, blend in more sweet potatoes or add a little more coconut milk and blend until smooth.
Can I use other types of vegetables?
Absolutely! Feel free to experiment with other veggies like butternut squash, pumpkin, or even cauliflower for different flavors and textures.
Irresistibly Creamy Sweet Potato Curry Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm and satisfying soup combining the sweetness of sweet potatoes with aromatic spices, creamy coconut milk, and a hint of lime.
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 coconut oil in a pot over medium heat.
- Add the chopped onion and cook for about 3–4 minutes until it starts to soften.
- 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. Stir to coat them with the aromatics.
- Mix in the curry powder, cumin, turmeric, cinnamon, salt, and pepper. Toast the spices for 1–2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth.
- Stir in the coconut milk and lime juice. Simmer for another 5 minutes, adjusting the seasoning as needed.
- Garnish with chopped cilantro, a sprinkle of chili flakes, or a drizzle of coconut milk before serving.
Notes
Serve hot in bowls, pairing with crusty bread or naan. This soup can be stored for up to 4 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan