This coconut curry sweet potato soup is a warm and cozy treat. It’s creamy from the coconut milk and has a lovely kick from the curry spices!
The sweet potatoes give it a nice sweetness that balances perfectly with the spices. I always end up wanting a second bowl because it’s just that good! 😋
Making this soup is so easy. Just blend, simmer, and enjoy! I like to top mine with fresh cilantro for a little extra flavor—yum!
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are the star of this soup. Their natural sweetness adds flavor and creaminess. If you’re in a pinch, you can substitute them with butternut squash or even carrots, but the taste will change a bit.
Curry Powder: Curry powder gives this soup its rich flavor. Feel free to use your favorite brand or make your own mix. If you’re sensitive to spice, start with just 1 tablespoon and adjust to your taste.
Coconut Milk: This adds creaminess and a delicious flavor. If you’re looking for a lighter option, you can use light coconut milk or even unsweetened almond milk, though it won’t be as rich.
Fresh Ginger: Freshly grated ginger gives a wonderful warmth and aroma. If you don’t have fresh, you could use powdered ginger (about ½ tsp) as a substitute, but fresh is preferred for flavor.
Cilantro: A garnish of cilantro adds freshness. If you’re not a fan, green onions or parsley make great alternatives for a pop of color and flavor.
How Do I Make This Soup Extra Creamy?
Blending the soup is the key to its creamy texture. You can use an immersion blender directly in the pot or transfer the soup in portions to a regular blender. Always be careful if hot!
- Start blending when the sweet potatoes are very tender—it helps achieve a smooth consistency.
- If using a blender, allow the soup to cool slightly before blending to avoid splatters.
- Once blended, stir in the coconut milk on low heat, which makes the soup even creamier without boiling.
Feel free to taste and adjust the seasoning at the end. More lime juice can brighten it up, and extra salt can enhance the flavors beautifully. Enjoy crafting this delicious soup!
How to Make Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp curry powder (adjust to taste)
- 3 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth or water
- 1 can (13.5 oz) coconut milk
- Salt and pepper, to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Toasted coconut flakes (optional)
- Additional coconut milk or yogurt for drizzling (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. It’s a quick and satisfying meal perfect for any time of the year!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, warm the olive or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion looks translucent. This is going to give your soup a lovely base flavor!
2. Add the Spices:
Next, toss in the minced garlic, grated ginger, and curry powder. Stir everything around and let it cook for another 1-2 minutes until fragrant. Your kitchen will smell amazing!
3. Cook the Sweet Potatoes:
Now, add the diced sweet potatoes to the pot along with the vegetable broth. Bring it all to a boil, then reduce the heat to low and let it simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.
4. Blend Until Smooth:
Using an immersion blender, carefully blend the soup right in the pot until it’s nice and smooth. If you don’t have an immersion blender, you can transfer the soup into a regular blender in batches and puree it until creamy. Always be cautious with hot liquids!
5. Add the Creaminess:
Once the soup is blended, stir in the coconut milk and gently heat it through without bringing it to a boil. Taste and season with salt, pepper, and lime juice to balance the flavors. Yum!
6. Serve and Garnish:
Dish the soup into bowls and drizzle a little extra coconut milk or yogurt on top if you’d like. Finish with a sprinkle of chopped cilantro and toasted coconut flakes for a lovely touch!
7. Enjoy!
Serve the soup warm, and consider offering lime wedges on the side for an extra zesty pop. Get ready to love this comforting, flavorful soup!
This vibrant, creamy soup will warm your heart and fill your belly with its delightful blend of sweet, spicy, and tangy flavors!
Can I Use Other Types of Squash Instead of Sweet Potatoes?
Absolutely! Butternut squash or even carrots can be substituted for sweet potatoes. Just keep in mind that the flavor will slightly change—the sweetness will be different, but it will still be tasty!
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with 1 tablespoon of curry powder and taste before adding more. You can also reduce or omit any spicier elements like fresh ginger if you’re concerned about heat.
Can I Make This Soup Vegan or Dairy-Free?
This soup is already vegan and dairy-free thanks to the coconut milk! Just double-check the vegetable broth to ensure it has no animal products, and you’re good to go!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just reheat on the stove or microwave, and add a splash of coconut milk to bring back the creaminess!
