This warming curried sweet potato soup is a cozy hug in a bowl! It’s creamy, slightly spicy, and full of sweet potato goodness that will make you smile.
The best part? It’s super easy to whip up! Just blend all the ingredients together and let them simmer. Perfect for chilly days or when you need a quick, tasty meal!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the soup! Their natural sweetness and creaminess make for a velvety texture. If sweet potatoes aren’t available, you can use butternut squash or regular potatoes for a slightly different taste.
Curry Powder: This adds warmth and depth to the flavor. You can adjust the amount depending on your spice preference. If you don’t have curry powder, try using garam masala or even a mix of turmeric and cumin for a unique twist!
Coconut Milk: It gives the soup a rich and creamy texture. If you’re looking for a lighter version, you can substitute it with almond milk or cashew cream. However, it may lack some creaminess.
Vegetable Broth: Using homemade broth enhances the flavor. If you’re short on time, a store-bought low-sodium option works fine. You can also use chicken broth for a non-vegetarian option.
How to Ensure Your Soup is Smooth and Creamy?
Achieving a smooth texture in your soup is key! Make sure to cook the sweet potatoes until they are very tender. This makes blending easier and gives a creamier result.
- Use an immersion blender for convenience, but ensure the soup is cool enough to blend safely.
- If using a regular blender, blend in smaller batches to avoid overflow.
- Blend until completely smooth to avoid any chunky bits.
After blending, stir in the coconut milk and gently warm it up; this helps incorporate the flavors without curdling the milk. Enjoy your deliciously blended soup!
Delicious Curried Sweet Potato Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 to 2 tablespoons curry powder (adjust to taste)
- 4 cups sweet potatoes, peeled and diced (about 2 large sweet potatoes)
- 4 cups vegetable broth or water
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
Garnishes:
- Fresh cilantro or parsley, chopped
- Plain yogurt or sour cream
- Optional: toasted coconut flakes or crunchy fried onions
For Serving:
- Bread, for serving (such as toasted sourdough)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 30 minutes to cook. So, you’ll be enjoying your delicious curried sweet potato soup in about 45 minutes total!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion and sauté for about 5 minutes, or until the onion is softened and starting to become translucent. This builds a great flavor base!
2. Add Flavor Boosters:
Next, stir in the minced garlic, grated ginger, and curry powder. Stir this mixture constantly for 1-2 minutes until you can smell all the wonderful aromas—this really enhances the flavor of your soup!
3. Cook the Sweet Potatoes:
Add the diced sweet potatoes and pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes. You want the sweet potatoes to be very tender so they can be blended smoothly.
4. Blend It Smooth:
Once the sweet potatoes are soft, take the pot off the heat. If you have an immersion blender, now’s your time to shine! Blend the soup directly in the pot until smooth. If using a regular blender, carefully transfer the soup in batches for blending.
5. Final Touches:
Stir in the coconut milk to make the soup creamy and luscious. Gently warm the soup over low heat, tasting and adjusting with salt and pepper to suit your preference.
6. Time to Serve:
Ladle the soup into bowls and get fancy with your garnishes! Add a dollop of yogurt or sour cream, a sprinkle of chopped cilantro or parsley, and if you like, some toasted coconut flakes or crunchy fried onions on top.
7. Enjoy with Bread:
Serve your tasty soup with warm toasted bread on the side—perfect for dipping! Enjoy every cozy, flavorful spoonful!
Bon appétit!
Can I Use Other Types of Potatoes in This Recipe?
Yes! While sweet potatoes are the star ingredient, you can substitute them with butternut squash or regular potatoes if you prefer. Just note that the flavor and texture will slightly change, with butternut squash giving a similar sweetness.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, just warm it gently on the stove, adding a splash of water or coconut milk if it has thickened.
Can I Freeze the Soup?
Absolutely! This soup freezes well. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can use unsweetened almond milk or another dairy-free alternative. For a creamier texture, consider adding a few tablespoons of cashew cream or just a splash of heavy cream for non-vegans.