This Sweet Potato Curry Soup is warm, cozy, and oh-so-delicious! Made with creamy sweet potatoes and a hint of spice, it’s perfect for any day.
The best part? It’s super easy to whip up. I love to pair it with some crusty bread, and honestly, I think I could eat it daily! You’ll love it too! 🥣
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! If you don’t have sweet potatoes, regular potatoes work well too, but they’ll alter the flavor slightly. You can also try butternut squash for a similar texture.
Curry Powder: This gives the soup its signature flavor. If you want something different, try garam masala or even a curry paste for a richer taste. Remember, spice levels can vary, so start with less if you’re unsure!
Coconut Milk: This adds creaminess. If you’re looking to cut calories or avoid coconut, cashew cream or almond milk could be good alternatives. Just note that they won’t be as rich, but still delicious!
Vegetable Broth: You can use chicken broth if you’re not vegetarian, or even water in a pinch. Using broths will deepen the flavor, so opt for low-sodium versions to control salt levels better.
How Do You Make Sure the Soup is Smooth and Creamy?
Getting that perfect creamy texture is all about blending. An immersion blender works wonderfully for pureeing right in the pot. If you use a traditional blender, allow the soup to cool slightly to avoid splatter.
- Blend in batches if using a standard blender, filling it no more than halfway.
- Hold the lid down with a kitchen towel to prevent splatter.
- Once pureed, stir back into the pot with the coconut milk and bring it to a gentle simmer.
Enjoy the creamy texture that makes this soup feel rich and comforting!
Sweet Potato Curry Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Spices:
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric (optional, for extra color)
- 1/4 teaspoon cayenne pepper or chili flakes (adjust to taste)
Main Ingredients:
- 3 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 1 can (14 oz) coconut milk
To Finish:
- Salt and black pepper, to taste
- 1 cup fresh spinach or kale, chopped
- Fresh cilantro leaves, for garnish
- Croutons, for topping (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and around 30 minutes to cook. You’ll spend 20 minutes simmering the sweet potatoes until they’re tender, and then just a few minutes blending and finishing up. So in about 40 minutes, you can enjoy the warm, comforting bowl of soup!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive or coconut oil in a large pot on medium heat. Add the chopped onion and let it cook for about 4-5 minutes until it becomes soft and translucent. This is where the flavors begin to build!
2. Add Aromatics:
Next, stir in the minced garlic and ginger, cooking for 1-2 more minutes until everything is fragrant. The smell here will make you excited for what’s to come!
3. Spice It Up:
Now it’s time to add the curry powder, optional turmeric, and cayenne pepper. Stir well to coat the onion mixture with all these lovely spices. Cook for about 1 minute, letting the spices awaken and fill your kitchen with delightful aromas.
4. Cook the Sweet Potatoes:
Add the diced sweet potatoes and pour in the vegetable (or chicken) broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are very tender.
5. Blend the Soup:
Here comes the fun part! Use an immersion blender to puree the soup right in the pot until it’s nice and smooth. If you have a regular blender, carefully transfer the soup in batches and blend until creamy. Always be cautious with hot liquids!
6. Add Coconut Milk and Greens:
Stir in the coconut milk and add the chopped spinach or kale. Cook for another 5 minutes until the greens are wilted and everything is nicely heated. Your soup is really coming together now!
7. Season and Serve:
Finally, season the soup with salt and black pepper to taste. Serve it hot, garnished with fresh cilantro and croutons if you like a little added crunch!
Now, sit back, enjoy, and savor your velvety Sweet Potato Curry Soup with that comforting hint of spice! Your taste buds are going to thank you!
Can I Use Different Types of Potatoes?
Yes! If you don’t have sweet potatoes on hand, you can substitute with regular potatoes or even butternut squash for a similar texture. Just keep in mind that the flavor will differ slightly.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce or omit the cayenne pepper and start with 1 tablespoon of curry powder. You can always taste and add more spices later if desired!
Can I Make This Soup Vegan?
This recipe is already vegan, but ensure you’re using vegetable broth instead of chicken broth. The coconut milk provides a rich creaminess without any animal products!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat on the stove over low heat, stirring occasionally.