If you like spicy then you are in luck! Sweet Potato Coconut Curry Soup is a blend of aromatic ginger, spicy curry powder, and sweet coconut milk. It’s naturally vegan, gluten-free, and oh-so-delicious!
Spice lovers will adore this Sweet Potato Coconut Curry Soup! With a creamy texture and flavorful punch, this dish is anything but boring! It’s a fantastic recipe for using up sweet potatoes since we will be cooking them down and blending them until smooth. All you need to do is peel, chop, and throw ’em in the pot!
The great thing about this soup is that it can be tailored to fit your spice preference. Like a more subtle flavor? Dial the curry powder back a bit. Love all things hot and spicy? Kick it up a notch! Want a neutral soup that will satisfy picky eaters? Leave out the spices entirely for a bowl of plain sweet potato and coconut milk soup! Adjustments are super easy to make and spice modifications are very forgiving.
Key Ingredients:
- Sweet Potatoes: 2 large sweet potatoes peeled and chopped. They can be roasted before adding to the soup or raw.
- Carrots, Onion: Both chopped.
- Water or Vegetable Stock: Vegetable stock will add more flavor, but water will work too!
- Canned Coconut Milk: Full fat is best since this will make the soup extra creamy. You can also use coconut cream which is thicker than coconut milk. If you choose a canned coconut cream that is very thick and does not contain any liquid, add a few tablespoons of water and pulse in the blender a few times.
- Coconut Curry: I found a Red Thai Coconut Curry mix in the ethnic section of the grocery store. You can also use the powdered curry, just use 1-2 tablespoons though unless you like your soup SPICY!
How to make Sweet Potato Coconut Curry Soup:
This soup is completely one pot. Within 30 minutes you can have a steamy bowl of curry soup on the kitchen table!
Step 1: Prepare the Soup
- Sauté the onions and carrots in some olive oil. Stir continuously.
- Add in the ginger, coconut curry (or curry powder), and a dash of salt. Stir and sauté for an extra minute.
- Add in the peeled and cubed sweet potatoes and water (or vegetable stock). Bring to a light simmer for 20-30 minutes or until the sweet potatoes are fork-tender. *If roasting the sweet potatoes before adding them to the soup, just bring to a light simmer for 5 minutes or until soft and continue to the next step.
Step 2: Blend
Now it’s time to whip out one of my favorite kitchen gadgets… an immersion blender! You can also use a regular stand-alone blender if you do not own an immersion/hand blender.
- Blend the soup until creamy or at your desired texture. If using a blender, make sure to allow the soup to cool before transferring.
- Pour in the coconut milk and stir until fully combined.
- Transfer to a bowl and top with some extra coconut milk, sour cream, or even a handful of kale if you’re feelin’ extra healthy. 😉
More Soup Recipes:
Sweet Potato Coconut Curry Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 White Onion (Chopped)
- 2 Carrots (Chopped)
- 1 tsp Ginger
- 2 Tbsp Curry Powder
- 3 Medium Sweet Potatoes (Peeled and chopped. See notes.)
- 5 Cups Water (or vegetable stock)
- 1 (13.5-Ounce) Can Coconut Milk (Full Fat)
Instructions
- In a large pot over medium heat, sauté the onion in the olive oil for 2-3 minutes. Add the carrots, ginger, and curry powder. Stir continuously for an extra minute.
- Add the sweet potatoes and water to the pot (you may need to add more water to fully cover the sweet potatoes). If using raw sweet potatoes, simmer for 20 minutes or until they are fork-tender. If using roasted sweet potatoes, bring the pot to a simmer and continue to the next step.
- Turn the heat off and use an immersion blender to puree the soup. Alternatively, you can allow the soup to cool and transfer to a stand-alone blender. Blend until smooth or at desired consistency.
- Pour in the coconut milk and stir until well combined. Serve with an extra drizzle of coconut milk or a handful of kale.
Notes
- The sweet potatoes can be added to the soup raw, but you can also roast them in the oven at 375 degrees F for 15 minutes if you prefer a roasted flavor.
- If you do not have an immersion blender, allow the soup to cool and transfer to a stand-alone blender.
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