Go Back
To make Coconut Curry Sweet Potato Soup, gather these key items: - 2 medium sweet potatoes, peeled and diced - 1 can (14 oz) coconut milk - 1 tablespoon coconut oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons yellow curry powder - 4 cups vegetable broth - 1 tablespoon lime juice - Salt and pepper to taste - Fresh cilantro for garnish Each ingredient plays a vital role in creating flavor and texture. The sweet potatoes add creaminess and natural sweetness. Coconut milk brings a rich, velvety feel. The onion, garlic, and ginger create a fragrant base. Yellow curry powder gives a warm, spicy kick. You will need a few tools to prepare this soup: - A large pot - An immersion blender or regular blender - A cutting board - A sharp knife The large pot is perfect for cooking and simmering. An immersion blender makes it easy to puree the soup. A cutting board and knife help you prep your ingredients. This soup is not only tasty but also healthy. Here’s a quick look at its nutritional benefits: - Calories: 250 per serving - Protein: 4g - Carbohydrates: 40g - Fat: 10g - Fiber: 6g Sweet potatoes are rich in vitamins and fiber. Coconut milk provides healthy fats. This soup is great for a filling meal or a starter. Enjoy the balance of flavors and nutrients! To make this soup, start with a large pot. Heat the coconut oil over medium heat. Add the diced onion and sauté for 4-5 minutes. You want the onion to turn soft and clear. Next, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until you smell the aroma. Now, sprinkle in the yellow curry powder. Mix it well with the onion, garlic, and ginger. Add the diced sweet potatoes and vegetable broth. Bring everything to a boil. Once it boils, lower the heat and let it simmer. Cook for 15-20 minutes until the sweet potatoes are soft. After that, remove the pot from heat. Use an immersion blender to puree the soup until it is smooth. If you do not have one, carefully blend in batches using a regular blender. Return the soup to low heat. Stir in the coconut milk and lime juice. Season with salt and pepper to taste. Warm it through for another 5 minutes. Now your soup is ready to serve. When blending, always let the soup cool a little first. Hot soup can splatter and make a mess. If using a regular blender, fill it halfway. This lets steam escape while blending. Cover the lid with a kitchen towel to catch any splashes. Blend until you have a creamy texture. If you want it super smooth, blend it longer. Serve the soup hot in bowls. For garnish, sprinkle fresh cilantro on top. This adds a splash of color and flavor. You can also serve it with lime wedges on the side. A slice of crusty bread pairs well too. Enjoy this warm, comforting soup! To really boost the flavor, consider adding fresh herbs. Cilantro adds a fresh taste. You can also use basil or mint for a twist. If you like heat, add red pepper flakes or diced chili peppers. A splash of soy sauce or tamari can deepen the taste. Finally, a squeeze of lime juice brightens the soup. For a thicker soup, use less broth. You can also add more coconut milk. If you want extra creaminess, try blending in some cashews. Soak cashews in water before blending for a smooth texture. Another option is to stir in a dollop of plain yogurt or sour cream just before serving. One mistake is not cooking the onions long enough. Make sure they are soft before adding other ingredients. Another mistake is overcooking the sweet potatoes. They should be tender but not mushy. Lastly, be careful with salt. Always taste before adding more. Adjusting flavors at the end is easier than fixing an over-seasoned soup. {{image_2}} This soup is already vegan and gluten-free. The coconut milk gives it creaminess without dairy. Ensure your broth is gluten-free. Most vegetable broths are safe, but check the label. You can boost the soup with proteins. Chickpeas or lentils work well and add fiber. If you want meat, cooked chicken or shrimp can be tasty options. You can also add veggies like spinach or kale for more nutrition. Just toss them in during the last few minutes of cooking. If you like it spicy, add red pepper flakes or fresh chili. Start with a small amount, then taste it. You can always add more spice if you want it hotter. For a milder soup, skip the extra spices and enjoy the sweet flavor of the sweet potatoes. After cooking your soup, let it cool. This step keeps it safe. Pour the soup into a shallow container. This helps it cool quickly. Cover it with a lid or plastic wrap. Store it in the fridge if you plan to eat it within three days. To reheat, pour the soup into a pot. Warm it over low heat. Stir often to keep it from sticking. You can also use a microwave. Heat in a microwave-safe bowl for 1-2 minutes. Check that it is hot all the way through. If you want to save it for later, freezing is perfect. Cool the soup completely before freezing. Pour it into airtight containers or freezer bags. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. To add heat, you can use red pepper flakes or fresh chili peppers. You can also add more yellow curry powder for an extra kick. For a unique twist, try stirring in a dash of sriracha or chili paste just before serving. Start with a small amount and taste as you go. This way, you can control the spice level to your liking. Yes, you can use other potatoes like Yukon Gold or russet. However, sweet potatoes add a natural sweetness that balances the curry flavor. If you choose different potatoes, keep in mind their cooking time may vary. Make sure to adjust the boil time until they are tender and creamy. Coconut Curry Sweet Potato Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to eat it later, make sure it cools down before putting it in the fridge. This helps the soup stay tasty and keeps it safe to eat. This soup pairs well with crusty bread or naan for dipping. You can also serve it with a side salad for a light meal. If you feel adventurous, try adding cooked shrimp or chicken on top for extra protein. Fresh cilantro adds a nice touch and enhances the flavors! This blog post covered key elements for making Coconut Curry Sweet Potato Soup. We explored essential ingredients and the special equipment needed. I shared clear instructions for cooking and blending, along with serving tips. You learned about flavor enhancements and common mistakes to avoid. We also discussed variations for dietary needs and proper storage techniques. In conclusion, this soup is versatile and easy to make. With the right ingredients and methods, you can create a dish that is both tasty and satisfying. Enjoy experimenting and make it your own!

Coconut Curry Sweet Potato Soup

Warm up your day with this delicious Coconut Curry Sweet Potato Soup! Packed with sweet potatoes, creamy coconut milk, and flavorful spices, this comforting recipe is perfect for any season. Follow our easy step-by-step instructions to create a hearty and nourishing bowl that's sure to impress. Ready to savor this delightful dish? Click through to explore the full recipe and elevate your soup game today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (14 oz) coconut milk

1 tablespoon coconut oil

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons yellow curry powder

4 cups vegetable broth

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a large pot, heat the coconut oil over medium heat.

    Add the diced onion and sauté for about 4-5 minutes until translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Sprinkle in the yellow curry powder, stirring to combine with the onion mixture.

          Add the diced sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.

            Once the sweet potatoes are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches using a regular blender.

              Return the soup to low heat, and stir in the coconut milk and lime juice. Season with salt and pepper to taste. Warm through for another 5 minutes.

                Serve hot, garnished with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4