Go Back
–+ servings
Curried Sweet Potato Soup
Amy

Curried Sweet Potato Soup

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Ingredients Method

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

Method
 

  1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes).
  2. Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
  3. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt.
  4. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
  5. Stir in the peas and spinach and cook for just another minute or two.
  6. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
  7. Top with cilantro and serve with naan bread on the side.
Tried this recipe?Let us know how it was!