Curried Sweet Potato Soup
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.
Servings 6 servings
Calories 265kcal
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!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 8 oz soup | Calories: 265kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 543mg | Potassium: 583mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16351IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg