This Coconut Curry Sweet Potato Soup is a warm hug in a bowl! It’s creamy and flavorful with sweet potatoes, coconut milk, and a hint of curry that will tickle your taste buds.
Plus, it’s super easy to whip up and perfect for those chilly nights. I love serving it with a piece of crusty bread to soak up every last drop. Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup, bringing natural sweetness and a creamy texture. If you need a substitute, you can use butternut squash or regular potatoes, but the flavor will differ slightly.
Coconut Milk: I love using full-fat coconut milk for its rich, creamy texture. You can replace it with light coconut milk for fewer calories or use almond milk, but the soup may lose creaminess.
Curry Powder: This adds warmth and a lovely depth of flavor. Feel free to adjust the quantity to your taste or use fresh curry paste for a more vibrant flavor. A mix of spices like turmeric and coriander works well too!
Onion & Garlic: These aromatics are essential for building flavor. You can swap the onion for leeks or shallots, and garlic can be replaced with garlic powder if you’re in a pinch.
How Do I Make the Soup Creamy and Smooth?
Blending the soup until smooth is crucial for that creamy texture. Here are some easy steps:
- After cooking the sweet potatoes until soft, carefully use an immersion blender right in the pot.
- If you don’t have an immersion blender, ladle the soup in batches into a standard blender. Be careful to let it cool slightly to avoid hot splashes!
- Once blended, return the soup to the pot, stir in the coconut milk, and heat it gently without boiling.
Getting this step right will give your soup a lovely, velvety texture that makes it so enjoyable!
Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
- 3 large sweet potatoes, peeled and chopped
- 4 cups vegetable broth or water
- 1 (14 oz) can coconut milk (full fat recommended)
- Salt and pepper, to taste
- Juice of 1 lime
Optional Toppings:
- Fresh cilantro, chopped
- Toasted coconut flakes
- Freshly grated coconut or shredded coconut
- Red pepper flakes
How Much Time Will You Need?
This delicious soup will take you about 10 minutes to prep and approximately 30 minutes to cook. You’ll have a delightfully warm, comforting meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating the olive oil or coconut oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it is soft and translucent.
2. Add Spices:
Next, stir in the minced garlic, grated ginger, curry powder, ground cumin, and cayenne pepper if you like a bit of spice. Cook for another 1-2 minutes until all those lovely spices make your kitchen smell incredible!
3. Cook Sweet Potatoes:
Add the chopped sweet potatoes and pour in the vegetable broth. Bring everything to a boil, then reduce the heat to a simmer, cover, and cook until the sweet potatoes are tender, about 15-20 minutes.
4. Blend for Creaminess:
When the sweet potatoes are soft, remove the pot from heat. Using an immersion blender, blend the soup until it’s nice and smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender, blend it, and then return it to the pot.
5. Finish with Coconut Milk:
Stir in the coconut milk and heat the soup gently over low-medium heat, being careful not to let it boil. You just want it warmed through.
6. Season & Add Lime Juice:
Taste your soup and add salt and pepper as needed. Squeeze in the lime juice for a zesty kick!
7. Serve & Enjoy:
Serve your Coconut Curry Sweet Potato Soup hot! Don’t forget to garnish with fresh cilantro, toasted coconut flakes, and a sprinkle of red pepper flakes for an extra flavor boost!
Enjoy your warm, creamy, and flavorful Coconut Curry Sweet Potato Soup!
Can I Use Different Types of Potatoes?
Yes, you can substitute sweet potatoes with butternut squash or even regular potatoes. Just keep in mind that the flavor and texture will vary slightly.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the cayenne pepper or omit it altogether. You can also add a little honey or maple syrup to balance the heat if necessary.
Can I Make This Soup in Advance?
Absolutely! You can make the soup ahead of time and store it in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
