This Coconut Curry Sweet Potato Soup is warm and creamy, with a lovely mix of sweet potatoes and coconut milk. The curry adds a nice kick that makes it super exciting!
Whenever I make this soup, the whole house smells amazing. It’s perfect for cozy nights in or when you need a little comfort food. I always top it with some crunchy seeds for fun!
Key Ingredients & Substitutions
Coconut Oil: This adds a wonderful flavor to the soup. If you don’t have it, olive oil works too. It won’t be quite the same, but it’ll still taste great!
Sweet Potatoes: They give the soup its creamy texture and sweetness. If sweet potatoes aren’t available, you can use carrots or even butternut squash instead.
Curry Paste: I like using red curry paste for a bit more heat, but yellow is milder and transforms the soup beautifully. If you need a milder flavor, reduce the amount or use a curry powder instead.
Coconut Milk: Full-fat coconut milk makes the soup rich and luscious. If you’re looking for a lighter option, try light coconut milk or unsweetened almond milk, but it will change the flavor slightly.
How Do I Get My Soup to the Right Texture?
Puréeing the soup is key to achieving that creamy texture. Here’s how to do it right:
- Use an immersion blender directly in the pot for convenience. Otherwise, let the soup cool slightly and work in small batches in a regular blender.
- Blend until smooth, but feel free to leave some small chunks for texture if you prefer.
- Once blended, stir in the coconut milk gently to keep it creamy. Avoid boiling after adding coconut milk to maintain its flavor.
Coconut Curry Sweet Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Soup:
- 1-2 tablespoons red or yellow curry paste (adjust to taste)
- 4 medium sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk (full fat for creaminess)
- Salt and black pepper, to taste
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Toasted coconut flakes (for garnish, optional)
- Plain yogurt or coconut yogurt (for drizzle, optional)
- Red chili flakes (optional, for extra heat)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prep and around 30 minutes to cook, for a total of about 40 minutes. It’s a quick and comforting meal, perfect for busy weeknights or cozy weekends.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the coconut oil in a large pot over medium heat. Once it’s hot, add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This step builds a delicious base for your soup!
2. Add Flavor with Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Cook for another 1-2 minutes until the kitchen smells fragrant—this is where the magic begins!
3. Stir in the Curry Paste:
Now it’s time to add 1-2 tablespoons of curry paste. Stir it in and let it cook for about 2 minutes. This will let all those vibrant flavors bloom, so don’t rush this step!
4. Cook the Sweet Potatoes:
Add the diced sweet potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about 15-20 minutes until the sweet potatoes are tender and just perfect.
5. Puree the Soup:
Using an immersion blender, carefully blend the soup until it’s nice and smooth. If you don’t have an immersion blender, you can work in batches with a regular blender—just let it cool a bit first and be careful with the hot liquid!
6. Mix in the Coconut Milk:
Once blended, return the soup to the pot if necessary. Stir in the coconut milk and warm it gently. Avoid boiling to keep that creamy coconut flavor intact!
7. Season to Perfection:
Finally, season your soup with salt, pepper, and a squeeze of lime juice to brighten up all the flavors. Taste and adjust as needed.
8. Serve and Garnish:
Serve the soup hot, garnishing it with fresh cilantro, a drizzle of yogurt (if using), toasted coconut flakes, and a sprinkle of red chili flakes for extra heat if you like. It’s all about those finishing touches!
9. Enjoy!
Pair this delicious soup with toasted bread or lime wedges on the side. It’s sure to warm your heart and fill your belly!
Can I Use Different Types of Potatoes?
Absolutely! While sweet potatoes give a lovely sweetness and creamy texture, you can substitute them with regular potatoes, carrots, or butternut squash if you prefer a different flavor profile.
Is This Soup Suitable for Meal Prep?
Yes, it’s perfect for meal prep! Make a big batch and store it in airtight containers in the fridge for up to 4 days. You can also freeze it for up to 3 months—just let it cool completely before transferring it to freezer-safe containers.
What If I Don’t Have Coconut Milk?
No worries! If you don’t have coconut milk, you can use a lighter milk such as almond milk or oat milk. Keep in mind that it will alter the flavor and creaminess slightly, so add a bit more seasoning to taste if needed.
How Can I Adjust the Spice Level?
You can easily adjust the spice level by varying the amount of curry paste you use. Start with a smaller amount and add more to taste. For extra heat, sprinkle in some red chili flakes or serve with hot sauce on the side!
