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Curried Sweet Potato Soup

A warm and creamy soup made with sweet potatoes, aromatic curry spices, and coconut milk, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Begin by peeling and cubing the sweet potatoes.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion and minced garlic, sautéing for about 3-5 minutes until soft and aromatic.
  4. Stir in the curry powder and let it toast for a minute.
  5. Add the cubed sweet potatoes and pour in the vegetable broth.
  6. Bring it to a gentle boil and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  7. Using an immersion blender, puree the soup until smooth and creamy.
  8. Stir in a can of coconut milk and season with salt and pepper to taste.
  9. Heat for another minute or two.
  10. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

Perfect for meal prep; store in an airtight container for up to 5 days or freeze for up to 3 months.