This sweet potato curry soup is creamy, cozy, and packed with flavor! With sweet potatoes, warm spices, and coconut milk, it’s like a warm hug in a bowl.
I love to enjoy it with some crusty bread on the side. It’s perfect for chilly days when you just want to snuggle up and treat yourself—who wouldn’t want that? 😊
Key Ingredients & Substitutions
Sweet Potatoes: A star of the soup, they offer natural sweetness and creaminess. If you’re in a pinch, you can swap them for butternut squash or carrots for a slightly different flavor.
Curry Powder: This brings warmth and depth. If you want a different twist, consider using garam masala or a mix of cumin, coriander, and turmeric instead. Adjust the amount based on your spice preference!
Coconut Milk: It contributes creaminess and a slight tropical flavor. If you’re avoiding coconut, you can use almond milk or heavy cream, but the taste will change a bit.
Spinach: Fresh spinach adds a nice pop of color and nutrients. If you don’t have it, kale or Swiss chard work well too. Just make sure they’re added towards the end to keep them tender!
How Do I Achieve the Right Texture for the Soup?
The right texture makes all the difference! Here’s how to get it:
- After cooking the sweet potatoes until tender, blend them with the immersion blender for a smooth consistency. But don’t over-blend; keeping some chunks adds great texture!
- If using a regular blender, let the soup cool slightly, then blend in batches to avoid hot splatters. Always be careful when blending hot liquids.
This technique creates a creamy soup while still letting you enjoy the sweet potato pieces. Trust me; the little chunks make it even more delicious!
Sweet Potato Curry Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 3 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and black pepper, to taste
- 1 cup fresh spinach leaves
- Optional garnishes: croutons, fresh cilantro leaves, red pepper flakes
How Much Time Will You Need?
This sweet potato curry soup takes about 10 minutes to prep and 30 minutes to cook, so you’ll have it ready in just 40 minutes! It’s an easy dish that will warm up your day and fill your kitchen with amazing aromas.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. This forms the base of your delicious soup!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring frequently, until the mixture is fragrant. Your kitchen should smell fantastic right about now!
3. Spice It Up:
Add the curry powder, ground cumin, and turmeric powder to the pot. Stir constantly for about 1 minute to toast the spices and enhance their flavors. Let those warm aromas fill your space!
4. Cook the Sweet Potatoes:
Now it’s time to add the diced sweet potatoes and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 15-20 minutes, or until the sweet potatoes are tender. This is where the magic happens!
5. Blend the Soup:
Once the sweet potatoes are tender, carefully blend the soup using an immersion blender until it’s mostly smooth but still has some texture. If you don’t have an immersion blender, you can blend it in batches in a regular blender—just let it cool slightly before blending to avoid spills.
6. Stir in Coconut Milk:
After blending, stir in the coconut milk and season with salt and pepper to taste. Heat it through without boiling, allowing the flavors to combine perfectly!
7. Add Fresh Spinach:
Just before serving, toss in the fresh spinach leaves and stir until they are wilted and vibrant. This adds a pop of color and extra nutrients!
8. Garnish and Serve:
Serve the soup hot and garnish with optional croutons, fresh cilantro, and a sprinkle of red pepper flakes for a little kick. Enjoy every cozy bite!
This rich and warming soup balances the sweetness of sweet potatoes with bold spices and creamy coconut milk. The fresh greens and crunchy croutons make it a delightful and satisfying meal. Enjoy!
Can I Use Other Vegetables in This Soup?
Absolutely! You can add vegetables like carrots, bell peppers, or even zucchini for more color and nutrition. Just make sure to adjust the cooking time based on how long it takes for your chosen vegetables to become tender.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of vegetable broth or coconut milk if it thickens too much. You can also freeze the soup for up to 3 months; just remember to leave some space in the container as it expands when frozen!
Can I Make This Soup Spicier?
Definitely! You can increase the amount of curry powder or add some chili powder or cayenne pepper for extra heat. Just add a little at a time and taste as you go to get the spiciness level you prefer!
Is There a Vegan Option for This Soup?
This recipe is already vegan-friendly! Just ensure that your vegetable broth is also plant-based. Enjoy this delicious soup without any animal products!
