The perfect one-pot comfort bowl – this Curry Sweet Potato Soup Packed with healthy ingredients and great taste! This will be your go-to soup recipe all season long.
Your resident soup queen says hello! Of course it is self-matching. But if I were to start another blog, it would be 100% dedicated to soup. To be honest, I seriously considered doing this. More importantly, I would love to write a soup cookbook one day. Maybe a health expert will release a soup cookbook? I mean, if there’s any type of recipe that I’m famous for, it’s soups.
This Curry Sweet Potato Soup is no exception. It screams fall and is truly the ultimate comfort food. It pairs the sweetness of sweet potato with warm spices and the flavor of curry sauce with the rich flavor of coconut milk. If you’re planning on making a recipe this season, I highly recommend starting with this one!
Curry Sweet Potato Soup
- a pot – With the exception of a blender (which you can skip – see note below), this sweet potato soup can be made in one pot!
- Nutritious – This Curried Sweet Potato Soup is a great source of vegetables and protein – from sweet potatoes, beets and chickpeas!
- Convenient meal preparation – I like to make a big pot of this soup on the weekends so I can eat it throughout the week. Perfect for an easy weeknight dinner or quick lunch.
Ingredients for Curry Sweet Potato Soup
- coconut oil – Used for cooking vegetables. You can also use a more neutral flavor, such as avocado oil.
- yellow onion – You can also use white onions.
- garlic clove + ginger – It’s best to use fresh garlic cloves and fresh ginger.
- red curry paste – I like the Thai Kitchen brand, but feel free to use other brands. You can usually find it in the international aisle of any grocery store.
- spices – Turmeric, cumin, coriander, salt and pepper. Feel free to add more or less depending on taste or sodium preference.
- sweet potato – Try cutting the sweet potatoes into cubes so they heat evenly.
- full fat coconut milk – It’s best to use full-fat coconut milk, but see the notes in the FAQ below about different options.
- vegetable soup – You can also use chicken or beef broth or water if necessary.
- Swiss Chard – I like to use chopped Swiss chard, but you can also use kale, spinach, kale, or any other leafy green you like.
- Ingredients– Juice of 1/2 lime and fresh cilantro
How to Make Sweet Potato Soup
Step 1: Cook the vegetables and spices
Add the coconut oil to a large stockpot over medium-high heat and add the onions. Saute for 5 minutes or until translucent. Add garlic and ginger and cook 1 minute more. Add the curry paste, turmeric, cumin and coriander and stir frequently for 30 seconds or until well combined. Add salt, pepper and sweet potatoes and cook for 5 minutes, making sure the sweet potatoes are well coated with spices.
Step 2: Cook the soup
Add coconut milk and vegetable broth and bring soup to a boil. Once boiling, reduce heat and cook uncovered for 15-20 minutes or until sweet potatoes are tender. Turn off the heat and let the soup cool slightly (10-15 minutes).
Step 3: Mix the soup
eliminate half of soup and add to a blender and blend until smooth. Pour the mixed soup back into the pot. Alternatively, you can remove half the soup and use an immersion blender to add the rest of the soup in the pot, then add the coarse broth back in.
Step 4: Finish cooking
Reduce the heat to medium-low, add the chickpeas and Swiss chard, and cook for 10 minutes to allow the flavors to meld. Top with lime juice and fresh cilantro, if desired.
What soup to drink
When it comes to soup, my biggest concern is the ingredients. This curry sweet potato soup is delicious:
- fresh cilantro– I love adding fresh herbs to soups. Cilantro is my first choice, but any fresh herb will work.
- yogurt– A dollop of yogurt adds some delicious flavor. For a dairy-free/vegan option, you can use coconut yogurt.
- cashews or peanuts – A little crunch!
- Naan– or other breads such as pita bread or even sourdough bread
Tips and Tricks
- make it spicy – Add a pinch of red pepper flakes at the end or when warmed slightly in the bowl.
- Add protein – You can stir in cooked grilled chicken or cooked sausage for an extra boost of protein.
- change vegetables– I like to use chopped beets in my sweet potato soup, but you can add kale, kale, or any other hearty vegetable.
- Use homemade stock – You can use homemade vegetable broth or even Instant Pot bone broth!
FAQ
Yes! If you eat meat, feel free to add a different bean (white beans work great), or substitute a protein like grilled chicken.
Of course you can, but I find the flavor isn’t as strong. Ideally use canned full-fat coconut milk, but in a pinch, light or carton coconut milk will work.
It depends on your brand of curry paste. I use Thai Kitchen curry paste and find it to be quite mild in spice.
No, of course you don’t have to! I like to blend some of these to give it a rich, creamy flavor, but if you don’t have a blender (or just don’t want to clean your blender!), skip that step.
Storage instructions
What I love about this curried sweet potato soup recipe is that it stores really well!
refrigerator – Store leftovers in an airtight container in the refrigerator for up to 1 week. Warm on the stove top or in the microwave.
refrigerator – Freeze in a freezer-safe container for up to 3 months. Remove from the refrigerator and let thaw on the counter for a few hours or overnight in the refrigerator. Reheat on stovetop or microwave.
More soup recipes:
Curry Sweet Potato Soup
Perfect one-pot comfort – this Curried Sweet Potato Soup is packed with healthy ingredients and delicious flavor! This will be your go-to soup recipe all season long.
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
- yield: 4 number of copies 1x
- category: Soup
- method: chef
- diet: vegetarian
- 1 tablespoon coconut oil
- 1 Big yellow onion
- 3 garlic cloves, minced
- 1inch knob fresh ginger, ground
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1/2 teaspoon cumin powder
- 1/2 teaspoon minced coriander
- 1 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 big sweet potato, cube (approximately 3 cups)
- 1 Can full fat coconut milk be used?
- 4 cups vegetable soup
- 1 14 oz can chickpeas/garbanzo beans, Rinse and drain
- 4 cups Chopped Swiss chard (or kale)
- Juice, 1/2 lime
- 1/2 cup freshly chopped coriander leaves
- Add the coconut oil to a large stockpot over medium-high heat and add the onions. Saute for 5 minutes or until translucent. Add garlic and ginger and cook 1 minute more.
- Add the curry paste, turmeric, cumin and coriander and stir frequently for 30 seconds or until well combined.
- Add salt, pepper and sweet potatoes and cook for 5 minutes, making sure the sweet potatoes are well coated with spices.
- Add coconut milk and vegetable broth and bring soup to a boil. Once boiling, reduce heat and cook uncovered for 15-20 minutes or until sweet potatoes are tender.
- Turn off the heat and let the soup cool slightly (10-15 minutes).
- eliminate half of soup and add to a blender and blend until smooth. Pour the mixed soup back into the pot. Alternatively, you can remove half the soup and use an immersion blender to add the rest of the soup in the pot, then add the coarse broth back in.
- Reduce the heat to medium-low, add the chickpeas and Swiss chard, and cook for 10 minutes to allow the flavors to meld.
- Top with lime juice and fresh cilantro, if desired.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
