Description
A comforting and flavorful Curried Sweet Potato Soup made with tender sweet potatoes, aromatic spices, creamy coconut milk, and a medley of herbs. This easy-to-make soup is perfect for a wholesome lunch or a cozy dinner and can be customized for spice levels and garnishes.
Ingredients
Scale
Soup
- 2 lb / 1 kg whole sweet potatoes, peeled and diced into bite-sized chunks
- 4 cups / 1 litre chicken stock (can substitute vegetable stock)
- 1 x 14 oz / 400 ml can coconut milk
- 1 large onion, finely diced
- 3 cloves garlic, finely diced
- 2 tsp finely diced ginger
- 1 tbsp hot curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp coconut oil (can substitute olive oil)
- Salt & pepper, to taste
To Serve
- Flatbreads
- Drizzle of cream (or a couple tablespoons of coconut milk as substitute)
- Crispy fried onions
- Coriander/cilantro (optional, add only if you love it)
Instructions
- Prepare the base: In a large pot over medium heat, melt 1 tbsp of coconut oil. Add the finely diced onion and fry until soft and golden. Then add the garlic and ginger, frying for another couple of minutes to release their aromas.
- Add spices: Stir in 1 tbsp curry powder, 1 tsp paprika, 1 tsp cumin, 1 tsp ground coriander, and 1 tsp turmeric. Toast the spices for about a minute to enhance their flavors.
- Cook sweet potatoes: Add the diced sweet potatoes to the pot, then pour in the chicken or vegetable stock along with the coconut milk. Season with a pinch of salt and pepper. Give everything a good mix and simmer gently for 20–30 minutes until the sweet potatoes are soft and cooked through. The timing depends on the size of the chunks.
- Blend the soup: Turn off the heat and use a hand blender to puree the soup until smooth. Avoid over-blending to prevent a gluey texture. If the soup is too thick, add more stock to thin it out or simmer a bit more if it’s too thin.
- Adjust seasoning and serve: Taste and adjust salt, pepper, and spice levels as desired. Serve portions with a drizzle of cream or coconut milk, sprinkle crispy fried onions on top, and garnish with fresh coriander or cilantro if using. Accompany with flatbreads for dipping and enjoy!
Notes
- Spice level can be adjusted by choosing mild curry powder or adding cayenne pepper after cooking for more heat.
- The soup keeps well for 3–5 days in a tightly sealed container in the fridge. Reheat gently on the stovetop or in short bursts in the microwave.
- This soup freezes well. Thaw in the fridge before reheating.
- Alternative garnishes include toasted coconut flakes or crushed peanuts. Add chili flakes for extra spice.
- Calories estimate is based on four servings without sides or garnishes.
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
