Hearty sweet potatoes and flavorful spices combine in this curried sweet potato soup that has a velvety-smooth texture and pairs very well with a grilled cheese or crusty bread for dipping.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
It’s not too hard to see why soup is a main event in our house these days! A bowl of this luxurious sweet potato soup + half a sandwich or possibly half of an entire baguette is my idea of fall heaven.
Warm curry spices, fresh ginger + garlic, and coconut milk are our secret weapons in this soup and lordy, do they ever work their magic alongside tender sweet potatoes.
The best part about this soup is that it’s one of those recipes that reheats like a dream. You can make a big batch for the week and reheat individual servings as you need it.
And trust me, you’ll need it pretty frequently. Plan your bread dipper stash accordingly.
This Sweet Potato Soup Features…
- A creamy, velvety texture
- Tender pureed sweet potatoes
- Lots of garlic, ginger, and curry flavors
Making the Sweet Potato Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Garlic
- Ginger
- Spices
- Sweet potatoes
- Vegetable broth
- Coconut milk
- Lime, cilantro, and peanuts for serving
How to Prep Sweet Potatoes
Prepare the sweet potatoes for this soup by scrubbing clean under running water, peel the skin, and cut into uniform 1/2-inch cubes. Once the sweet potatoes are cut, I recommend using in soup immediately as they tend to turn brown as they sit at room temperature.
Tips for Perfect Sweet Potato Soup
- Saute aromatics – saute the onion, garlic, ginger, and spices until fragrant. This sets the flavor foundation to the soup.
- Simmer soup 10-15 minutes – the soup is ready once the sweet potatoes are tender when pierced with a fork.
- Puree soup – you can use either an immersion blender straight in the pot or transfer the soup in batches to a standing blender.
- Top soup with lime, cilantro, and peanuts – this adds a little flavor punch to individual servings.
Recipe Variations
Try these ideas for a different twist on this soup.
- Make it spicy – add cayenne pepper or a minced jalapeno, habanero, or serrano to taste.
- Use squash – try butternut squash in place of the sweet potatoes.
- Add more veggies – try adding a sweet pepper, parsnips, carrots, or turnips.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.
To freeze soup, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
More sweet potato soup favorites!
Curried Sweet Potato Soup
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 3 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon yellow curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1-1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
- 3 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh lime wedges, minced cilantro, and peanuts for topping
Instructions
- Heat a medium pot or Dutch oven over medium heat. Add oil and swirl to coat pan. Add onion and saute 2-3 minutes until translucent. Add garlic, ginger, and spices and cook 1-2 minutes until fragrant.
- Add sweet potatoes, vegetable broth, and coconut milk to pot and season with salt and pepper to taste. Bring soup to a simmer over medium-high heat then reduce heat to medium-low, cover, and allow soup to simmer 10-15 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork.
- Use an immersion blender or regular blender to blend soup until smooth. Season soup with additional salt and pepper to taste if needed and serve warm with fresh lime squeezed over top, minced cilantro, and peanuts. Enjoy!
Leave a Reply