This Coconut Curry Sweet Potato Soup is creamy and warming, with a lovely hint of spice. Sweet potatoes and coconut milk blend beautifully for a comforting bowl of goodness!
I love how simple it is to make! Just toss everything in the pot, let it simmer, and voilà! Perfect for chilly days or when you need a hug in a bowl. 🥥🍠
Key Ingredients & Substitutions
Olive Oil or Coconut Oil: Both oils work well, but I prefer coconut oil for a richer coconut flavor. If you need a different oil, avocado oil is also a great alternative!
Onion: A medium onion adds depth to this soup. You can swap it for shallots or leeks if you prefer a milder taste.
Curry Powder: The heart of the flavor! Feel free to adjust the amount based on your spice level. Thai curry paste is a great substitute for a different flavor profile!
Sweet Potatoes: These provide natural sweetness and creaminess. You can use regular potatoes, but the soup won’t be as sweet. Butternut squash is another excellent choice!
Coconut Milk: Full-fat coconut milk creates a creamy texture. Light coconut milk can work too, but the soup may be less rich. You can use heavy cream or another non-dairy milk as an alternative.
How Do You Achieve the Perfect Soup Texture?
A smooth soup is key for this recipe! If using an immersion blender, blend right in the pot until silky. If using a regular blender, let the soup cool slightly before blending in batches—this prevents splatters!
- Start by blending only half of the soup for a creamy base, then stir it back into the rest for a lovely texture.
- Be careful not to overblend, as that can make it overly frothy. Just blend until smooth!
Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Spices:
- 1 to 2 tablespoons curry powder (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
Main Ingredients:
- 3 medium sweet potatoes, peeled and cubed
- 4 cups vegetable broth (or chicken broth)
- 1 can (13.5 oz) coconut milk (full fat preferred)
Seasoning and Garnishes:
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Toasted coconut flakes, for garnish (optional)
- Additional coconut milk or cream, for drizzling
How Much Time Will You Need?
This delicious Coconut Curry Sweet Potato Soup takes about 10 minutes of prep time and around 30 minutes to cook, making a total of about 40 minutes from start to finish. It’s great for a weeknight dinner or when you want something comforting!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil or coconut oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. This helps build a flavorful base for your soup!
2. Add Garlic and Ginger:
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until their wonderful aromas fill your kitchen. Trust me, this step is key to a tasty soup!
3. Spice it Up:
Next, add the curry powder, ground cumin, and optional cayenne pepper. Stir everything well and toast the spices for about 1 minute to bring out their flavors.
4. Incorporate Sweet Potatoes:
Now, toss in the cubed sweet potatoes along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the sweet potatoes are very tender. Just poke them with a fork to check!
5. Blend the Soup:
Once the sweet potatoes are soft, remove the pot from the heat. Use an immersion blender to puree the soup until it’s nice and smooth. If you prefer using a regular blender, let the soup cool slightly and blend in batches for a silky texture.
6. Add Coconut Milk:
Return the blended soup to low heat and stir in the coconut milk. Let it simmer gently for another 5 minutes to warm through. Season with salt, pepper, and a squeeze of lime juice to elevate the flavors.
7. Serve and Garnish:
To serve, ladle the soup into bowls and drizzle with additional coconut milk or cream for extra richness. Top with fresh cilantro and toasted coconut flakes, if you like. For that extra zest, serve lime wedges on the side.
Enjoy the warmth and flavors of your Homemade Coconut Curry Sweet Potato Soup! It’s sure to bring a smile to your face!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes add sweetness and creaminess, you can substitute them with regular potatoes or butternut squash for a different flavor profile. Just note that the soup’s taste will change slightly.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup a day in advance! The flavors deepen as it sits. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if it thickens up too much.
How Do I Adjust the Spice Level?
If you prefer a milder soup, start with just 1 tablespoon of curry powder and no cayenne pepper. You can always add more while cooking to achieve your desired spice level. Conversely, if you love heat, feel free to increase the cayenne a bit!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain the best texture, reheat gently on the stove, stirring occasionally. Avoid boiling the soup, as it can change the creamy consistency.
