Sweet Potato Curry Soup

Category:Soups, Stews & Chili

Creamy sweet potato curry soup garnished with fresh cilantro and a swirl of coconut milk in a rustic bowl.

This sweet potato curry soup is warm, creamy, and full of flavor! It combines soft sweet potatoes with spices that dance on your taste buds, making it a cozy meal any day.

Honestly, I can’t get enough of its rich taste! It warms me up like a big hug. I love pairing it with crusty bread for a perfect match—who could resist that?

Key Ingredients & Substitutions

Sweet Potatoes: They are the star of this soup, giving it a creamy texture and natural sweetness. If you can’t find sweet potatoes, butternut squash is a great substitute.

Lentils: I use green or brown lentils for their hearty quality, but red lentils work too—just adjust the cooking time, as they cook faster and tend to break down more.

Coconut Milk: This adds a rich creaminess. If you’re looking for a lighter option, try using almond milk or cashew milk, though it won’t be as creamy.

Spices: Curry powder and turmeric are key for flavor and color. If you want to play around, try adding a pinch of cumin or coriander for extra depth!

How Do I Make Sure My Soup is Creamy Yet Chunky?

The technique here is blending part of the soup for creaminess while leaving some ingredients whole for texture. Here’s how you can do it:

  • Use an immersion blender for easy blending right in the pot. If you don’t have one, carefully transfer half to a blender in batches.
  • Start blending until you have a thick consistency, but keep an eye on some chunks of sweet potato and lentils.
  • After blending, mix it back into the pot with your unblended soup to create that perfect creamy-chunky balance.

This method keeps the soup rich but still gives you those tasty bites of sweet potato and lentils. Enjoy your cooking!

Sweet Potato Curry Soup

Ingredients You’ll Need:

  • 2 tablespoons olive oil or coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1 cup green or brown lentils, rinsed
  • 4 cups vegetable broth or water
  • 1 can (14 oz) coconut milk
  • 2 cups fresh spinach leaves
  • Salt and black pepper, to taste
  • Red chili flakes (optional, for garnish)
  • Fresh basil and/or cilantro leaves (for garnish)
  • Coconut cream or extra coconut milk (for garnish)

How Much Time Will You Need?

This delightful soup will take about 10 minutes to prepare and around 30-35 minutes to cook, so you can have it ready in under an hour. Perfect for a quick weeknight dinner or a weekend treat!

Step-by-Step Instructions:

1. Sauté the Aromatics:

In a large pot, heat the olive or coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. This step lays a flavorful foundation for your soup!

2. Add the Garlic and Ginger:

Stir in the minced garlic and ginger, allowing them to cook for another 1-2 minutes until they release their wonderful fragrant aromas. Your kitchen will smell amazing!

3. Toast the Spices:

Now it’s time to add the curry powder and ground turmeric. Stir the mixture constantly for about 1 minute to toast the spices. This enhances their flavors and makes the soup even more fragrant.

4. Combine Sweet Potatoes and Lentils:

Add the diced sweet potato and rinsed lentils to the pot, ensuring they’re well coated with the spices. This mix will be hearty and filling!

5. Add Liquid:

Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.

6. Simmer:

Let the soup simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender. This allows all the flavors to meld beautifully!

7. Blend for Creaminess:

Using an immersion blender, blend about half of the soup to create a creamy texture while leaving some chunks for consistency. If you don’t have an immersion blender, you can carefully transfer half to a blender, blend until smooth, and mix it back into the pot.

8. Add Coconut Milk and Spinach:

Stir in the coconut milk and fresh spinach leaves. Cook for an additional 5 minutes, until the spinach wilts and the soup is heated through. It’s looking delicious already!

9. Season to Taste:

Last but not least, season your soup with salt and black pepper according to your preferences. Adjust to your liking—it’s all about personal taste!

10. Serve and Enjoy:

Serve your soup hot, garnished with fresh basil or cilantro, a swirl of coconut cream, and a sprinkle of red chili flakes if you like a little heat. Pair it with warm crusty bread for an extra treat!

Enjoy this vibrant, comforting, and nourishing sweet potato curry soup that’s perfect for any chilly day! Each spoonful brings a little bit of warmth to your soul.

Can I Substitute Sweet Potatoes?

Absolutely! If sweet potatoes aren’t available, butternut squash or even regular potatoes can be good alternatives. They will give a slightly different flavor but still work beautifully in the soup.

How Do I Store Leftover Soup?

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

Can I Make This Soup Vegan?

Yes! This recipe is already vegan-friendly since it uses vegetable broth and coconut milk. Just double-check any garnishes you use to ensure they’re plant-based!

How Spicy Is This Soup?

The soup is mild on its own, but you can easily adjust the spice level. Add red chili flakes during cooking for more heat, or serve them on the side for those who want a little kick!

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