This Curried Sweet Potato Soup is a cozy bowl of comfort, blending velvety textures with a symphony of warm, aromatic spices. The natural sweetness of roasted sweet potatoes pairs beautifully with the earthy depth of curry, creating a dish that’s both nourishing and indulgent. In just under an hour, you’ll have a vibrant, golden-hued soup that’s as pleasing to the eye as it is to the palate.
Each spoonful delivers a creamy, smooth consistency, punctuated by subtle hints of ginger and garlic for a gentle kick. Perfect for chilly evenings or a quick lunch, this soup is a celebration of bold flavors and wholesome ingredients. It’s a recipe that’s simple enough for weeknights yet impressive enough to share with loved ones.
Ingredients for Curried Sweet Potato Soup
- 2 tablespoons coconut oil (or substitute with olive oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon madras curry powder (adjust to taste)
- 2 medium sweet potatoes, chopped into cubes
- ½ cup peas (fresh or frozen)
- 1 can lite coconut milk (about 2 cups)
- 2-4 cups veggie broth (use less for thicker soup, more for thinner)
- 2 tablespoons brown sugar (or substitute with maple syrup)
- Squeeze of one juicy lime
- A few handfuls of spinach (fresh or frozen)
- Salt, to taste
- Handful of chopped cilantro, for garnish
- A few pinches of red pepper flakes (optional, for spice)
Step-by-Step Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent (about 5 minutes).
- Stir in the curry powder and minced garlic. Cook for 30 seconds, being careful not to let them burn.
- Add a squeeze of lime, coconut milk, veggie broth, chopped sweet potatoes, brown sugar, and a bit more salt. Stir to combine.
- Reduce the heat to low, cover the pot, and let it simmer until the sweet potatoes are soft (20-30 minutes).
- Stir in the peas and spinach. Cook for just 1-2 minutes until the spinach wilts.
- Taste and adjust the seasonings. Add a few pinches of red pepper flakes if you want a spicy kick.
- Serve hot, garnished with chopped cilantro, and enjoy with naan bread on the side.
Perfect Pairings: Serving Suggestions
This Curried Sweet Potato Soup is a meal on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it with warm, fluffy naan bread for dipping, or pair it with a simple side of basmati rice for a heartier meal. For a fresh contrast, add a crisp green salad with a tangy vinaigrette. Don’t forget a dollop of plain yogurt or a sprinkle of toasted coconut flakes for extra creaminess and texture!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste or pantry. Swap the sweet potatoes for butternut squash or carrots for a different twist. If you’re not a fan of spinach, try kale or Swiss chard instead. For a protein boost, add cooked chickpeas or shredded chicken. If you prefer a richer flavor, use full-fat coconut milk instead of lite. The possibilities are endless—experiment and make it uniquely yours!
Store and Savor: Storage & Reheating Tips
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and when reheating, add a splash of broth or water to loosen it up if needed. It also freezes well for up to 3 months—just thaw overnight in the fridge and warm it gently on the stove. Perfect for meal prep or a quick, comforting dinner!
Time-Saving Tricks for Busy Cooks
Short on time? Chop your sweet potatoes and onion ahead of time and store them in the fridge until you’re ready to cook. You can also use pre-minced garlic or frozen chopped spinach to cut down on prep. If you’re really in a rush, skip the fresh lime and use a teaspoon of bottled lime juice instead. These small shortcuts can make this recipe even more accessible on hectic days.
Curried Sweet Potato Soup
Ingredients
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoons madras curry powder
- 2 medium sweet potatoes, chopped into cubes
- ½ cup peas (can be frozen)
- 1 can lite coconut milk (2 cups)
- 2-4 cups veggie broth (less for a thicker consistency, more for thinner)
- 2 tablespoons brown sugar
- squeeze of one juicy lime
- a few handfuls of spinach
- salt
- handful of chopped cilantro, for garnish
- a few pinches of red pepper flakes
Instructions
- In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes).
- Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
- Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt.
- Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
- Stir in the peas and spinach and cook for just another minute or two.
- Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
- Top with cilantro and serve with naan bread on the side.