This curried sweet potato soup is warm and cozy, with sweet potatoes bringing a lovely creaminess and curry adding a flavorful twist. Perfect for chilly days!
It’s so easy to make too! Just blend everything together for a smooth and satisfying bowl. I love pairing it with some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this soup! Their natural sweetness balances the spice from the curry. If you can’t find sweet potatoes, you can use butternut squash or even carrots—just adjust cooking times slightly.
Curry Powder: This ingredient gives the soup its signature flavor. If you want to test out different flavors, try garam masala or a Thai curry paste. Just a heads up, the taste will change a bit!
Coconut Milk: This adds creaminess to the soup. If you prefer a lower-fat option, you can substitute with unsweetened almond milk or regular milk, but it will be less creamy. Some people love using half the coconut milk and adding some low-fat yogurt for tang!
Fresh Cilantro: A lovely garnish that brightens up the soup. If cilantro isn’t your thing, mint or parsley works too. Or omit the herb altogether for a simpler topping.
How Do You Get the Best Flavor from Curry Powder?
To bring out the full flavor of your curry powder, toasting it is key! Here’s how to do it:
- After sautéing the onions, garlic, and ginger, add the curry powder to the pot.
- Cook it for just about 1 minute, stirring constantly. This toasting enhances the spices’ flavor, making the soup even more delicious!
- If you’re using cayenne or chili powder, add it at the same time to create a nice heat base.
By following these tips and techniques, you’ll create a curried sweet potato soup that’s flavorful and comforting. Enjoy cooking!
Curried Sweet Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 4 cups sweet potatoes, peeled and diced (about 2 large sweet potatoes)
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: a pinch of cayenne pepper or chili powder for heat
How Much Time Will You Need?
This delicious curried sweet potato soup takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 40 minutes to whip up this comforting dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent—this should take around 5 minutes. It’s time to add that delicious flavor!
2. Flavor it Up:
Add the minced garlic and fresh ginger to the pot. Cook for another 1-2 minutes until everything is fragrant. Just inhaling this aroma is going to get you excited!
3. Toast the Spices:
Stir in the curry powder (and cayenne or chili powder if you want some heat). Cook this mixture for about 1 minute to toast the spices, enhancing their flavors even more. Your kitchen will smell fantastic!
4. Cook the Sweet Potatoes:
Add the peeled and diced sweet potatoes and vegetable broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer until the sweet potatoes are soft—this should take about 20 minutes. The sweet potatoes will add a lovely sweetness to your soup!
5. Blend it Smooth:
Once the sweet potatoes are soft, take an immersion blender and carefully puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious, as the soup will be hot!
6. Add Coconut Milk:
Stir in the coconut milk and season the soup with salt and black pepper to taste. Heat it through gently but avoid boiling it at this point. This adds a lovely creaminess!
7. Serve and Enjoy:
Serve the soup hot, garnished with a swirl of coconut milk and a sprinkle of chopped fresh cilantro. If you like, enjoy it with some crusty bread on the side for dipping. It’s cozy and comforting—perfect for any day!
Can I Use Different Types of Squash Instead of Sweet Potatoes?
Absolutely! Butternut squash or pumpkin are great substitutes and will give a similar creamy texture and sweetness. Just adjust the cooking time slightly if you’re using a different variety.
Can I Make This Soup Vegan?
Yes, this soup is already vegan as long as you use vegetable broth and omit any dairy toppings. The coconut milk keeps it creamy without using any animal products!
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
How Can I Adjust the Spice Level?
If you prefer a milder soup, start with less curry powder and skip the cayenne pepper. You can always add more spice later as it simmers, or serve some hot sauce on the side for those who like it spicier!
