This Sweet Potato Curry Soup is a warm and cozy dish that’s packed with flavor. With creamy sweet potatoes and a hint of spices, it’s perfect for chilly days!
Trust me, this soup is so good, you’ll want to share it with everyone. But be warned—I usually keep a big bowl just for myself! 😋
I love how quick it is to make; just toss everything in, let it simmer, and enjoy a delicious meal in no time. Perfect for busy weeknights!
Key Ingredients & Substitutions
Sweet Potatoes: They give this soup its creamy texture and natural sweetness. If you don’t have sweet potatoes, you can use regular potatoes, but the flavors will differ. I really love the sweetness that sweet potatoes bring!
Curry Powder: This is the star spice that defines the soup’s flavor. You can adjust the amount based on your spice preference. If you don’t have curry powder, try using turmeric and cumin for a different but tasty profile.
Onion, Garlic, and Ginger: These aromatics form a flavorful base. Yellow onion works best, but white onions can do too. For garlic and ginger, fresh is best, but stored jarred versions can be used in a pinch.
Coconut Milk: It adds creaminess and richness. If you want a lighter version, use light coconut milk or even unsweetened almond milk. Just keep in mind that the flavor will change a bit!
Chickpeas: They add protein to the soup. You can swap them for lentils or skip them altogether if you’re avoiding legumes. I’ve found that adding a protein gives the soup a nice heartiness!
How Do I Get the Soup Smooth and Creamy?
Blending the soup to a creamy texture is key! Here’s how to do it right:
- Once the sweet potatoes are soft, turn off the heat before blending. This keeps the texture nice.
- Use an immersion blender for convenience, blending straight in the pot. If using a stand blender, let the soup cool a bit before transferring it in batches to avoid splashes.
- Blend until you reach your desired creaminess. I like mine very smooth!
Remember, if you enjoy a chunkier texture, you can blend only half the soup and stir the rest back in after!
Sweet Potato Curry Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 to 2 tablespoons curry powder (adjust to taste)
- 4 cups sweet potatoes, peeled and diced (about 2 medium sweet potatoes)
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 2 cups fresh spinach leaves
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
- Optional: a drizzle of coconut milk or cream for serving
How Much Time Will You Need?
This nourishing Sweet Potato Curry Soup takes about 10 minutes to prepare and roughly 30 minutes to cook, totaling about 40 minutes from start to finish. A quick and healthy meal option for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
2. Add Garlic and Ginger:
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, allowing the wonderful aroma to fill your kitchen!
3. Incorporate the Curry Powder:
Add the curry powder to the pot and stir for 1 minute. This will help release the flavors of the spice!
4. Combine Ingredients:
Add the diced sweet potatoes, coconut milk, and vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.
5. Blend the Soup:
Once the sweet potatoes are soft, carefully use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, let it cool for a few minutes, then transfer it to a regular blender in batches to purée before returning it to the pot.
6. Mix in Chickpeas and Spinach:
Stir in the cooked chickpeas and fresh spinach leaves. Cook for another 3-5 minutes, until the spinach wilts and chickpeas are warmed through.
7. Season:
Taste and season with salt and black pepper as needed to enhance the flavors.
8. Serve and Enjoy:
Serve hot, garnished with fresh cilantro leaves and a drizzle of coconut milk or cream if desired. Dive in and enjoy this comforting bowl of goodness!
Your sweet potato curry soup is now ready to be enjoyed! Share with friends and family or savor it on your own! 😊
Can I Use Other Vegetables in This Soup?
Absolutely! You can mix in other veggies like carrots, bell peppers, or even spinach at the end. Just keep in mind the cooking times—so you might want to add harder vegetables a bit earlier to ensure they’re tender!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The flavors actually improve as it sits! You can reheat on the stove or in the microwave. Just add a splash of water or broth to loosen it up if it thickens.
Can I Make This Recipe Vegan?
This recipe is naturally vegan! Just make sure to use vegetable broth and check that your curry powder doesn’t contain any non-vegan ingredients. You’re all set for a delicious plant-based meal!
What Can I Serve with Sweet Potato Curry Soup?
This soup pairs wonderfully with crusty bread, naan, or a side salad for a complete meal. If you want something heartier, serve it over rice or quinoa for a filling option!
