Description
A vibrant blend of sweet potato, fragrant curry spices, and creamy coconut milk. A soul-warming experience, easy to make for any meal.
Ingredients
Scale
- 2 pounds whole sweet potatoes, peeled and diced into bite-sized chunks
- 4 cups chicken stock (or vegetable stock)
- 1 (14-ounce) can full-fat coconut milk
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 tablespoon coconut oil (or olive oil)
- 1 tablespoon hot curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- Salt, to taste
- Freshly ground black pepper, to taste
- Flatbreads, for serving
- Heavy cream or coconut milk, for drizzling
- Crispy fried onions, for garnish
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- In a large pot, melt 1 tablespoon of coconut oil over medium heat. Add the finely diced onion and cook until softened and golden, about 5-7 minutes. Incorporate the minced garlic and ginger, cooking for another 2 minutes until fragrant. Stir in the hot curry powder, paprika, cumin, ground coriander, and turmeric, toasting the spices for about 1 minute until aromatic.
- Add the diced sweet potatoes to the pot. Pour in the chicken stock and coconut milk. Season with a pinch of salt and pepper; you can adjust this later. Stir to combine all ingredients, then bring the mixture to a gentle simmer. Reduce heat and continue to simmer for 20-30 minutes, or until the sweet potatoes are completely tender when pierced with a fork. Cooking time may vary depending on the size of the potato chunks.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it achieves a smooth consistency. Avoid over-blending, as this can make the soup gluey. If the soup is too thick, gradually add more stock until your desired consistency is reached. If it’s too thin, simmer for a few more minutes to reduce. Taste and adjust the seasoning as needed with additional salt and pepper.
- Ladle the hot curried sweet potato soup into individual serving bowls. Drizzle each portion with a small amount of heavy cream or coconut milk. Garnish generously with crispy fried onions and, if desired, a sprinkle of fresh chopped cilantro. Serve immediately with warm flatbreads for dipping.
Notes
- Feel free to adjust the spice levels to your preference.
- This dish is suitable for meal prep and can be stored in the refrigerator for up to 3 days.
- If you prefer a chunkier soup, blend only half of the mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Curried Sweet Potato, Sweet Potato Soup, Vegetarian Soup, Coconut Milk Soup