Creamy Curry Sweet Potato Soup
This silky soup is the perfect cozy bowl for chilly nights.
recipesbynani.comThere is something truly special about the way sweet potatoes turn into a velvety bowl of soup. This recipe is a favorite in my kitchen because it is naturally creamy without needing any heavy cream or dairy at all.
I love how the warm spices from the curry powder brighten up the sweetness of the potatoes. It is a hearty, nourishing meal that feels like a big hug in a bowl, and it happens to be entirely vegan and gluten free.
🧺 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 tablespoon mild curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can coconut milk, full fat
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook until soft, then stir in the garlic for about one minute.
- 3
Add the cubed sweet potatoes, curry powder, ginger, salt, and pepper. Stir well to coat the vegetables in the spices.
- 4
Pour in the vegetable broth and bring the mixture to a boil.
- 5
Turn the heat down to low, cover the pot, and simmer for about 20 minutes or until the potatoes are very tender.
- 6
Use an immersion blender to puree the soup until it is smooth and creamy. If you do not have one, you can carefully transfer it to a standard blender.
- 7
Stir in the coconut milk and heat through for another two minutes before serving.
💡 Tips
You can store this soup in the fridge for up to four days in an airtight container. It tastes even better the next day after the flavors have had time to meld. I like to top mine with toasted pumpkin seeds or a squeeze of fresh lime juice.
Made this recipe? Let us know how it went.
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