Description
This Sweet Potato & Coconut Curry Soup is the perfect balance of sweet, savory, and gently spiced flavors. With creamy coconut milk, hearty sweet potatoes, and warming curry spices, it makes a comforting dish ideal for cool evenings or when you want a nourishing yet satisfying meal. Easy to prepare and naturally vegan, it’s a wholesome soup you’ll want to enjoy again and again.
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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2 large sweet potatoes, peeled and cubed
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2 carrots, sliced
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1 red bell pepper, chopped
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2 tablespoons curry powder (adjust to taste)
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1 teaspoon ground cumin
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½ teaspoon ground turmeric
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½ teaspoon paprika
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1 (14-ounce) can coconut milk
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4 cups vegetable broth
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Salt and black pepper, to taste
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Optional toppings: toasted coconut flakes, pumpkin seeds, or a swirl of coconut cream
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
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Stir in cubed sweet potatoes, sliced carrots, and chopped red bell pepper. Sprinkle in curry powder, cumin, turmeric, and paprika, coating the vegetables thoroughly with the spices. Cook for 2–3 minutes to allow the spices to bloom.
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Pour in coconut milk and vegetable broth. Stir to combine, bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 20–25 minutes, or until sweet potatoes and carrots are tender.
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Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend only half the soup. If desired, transfer batches to a high-speed blender for an ultra-silky finish.
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Stir in lime juice, season with salt and pepper, then ladle the soup into bowls. Garnish with cilantro and optional toppings like coconut flakes, pumpkin seeds, or a swirl of coconut cream. Serve warm with crusty bread or naan.
Notes
This soup freezes well, making it a great option for meal prep. For a spicier kick, add cayenne pepper or chili flakes along with the curry powder. If you prefer a lighter version, use half coconut milk and half vegetable broth. Customize the recipe with add-ins like chickpeas, spinach, or roasted squash for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes