- Dish type
- Vegetable soup
- Root vegetable soup
- Sweet potato soup
Curried sweet potato soup is a lovey soup to have any time of the year.
7 people made this
- 3 sweet potatoes, peeled and chopped
- 500ml beef stock
- 250ml unsweetened coconut milk
- 1 small shallot, minced
- 2 tablespoons real maple syrup
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 1 teaspoon chilli powder
- 1 teaspoon smoked paprika
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Combine sweet potatoes and beef stock in a pot; cook over medium-high heat until tender, 5 to 10 minutes. Mash sweet potatoes into the stock using a potato masher.
- Mix coconut milk, shallot, maple syrup, curry powder, sea salt, chilli powder and paprika into sweet potato mixture; cook and stir until heated through, 5 to 10 minutes. Reduce heat to low; blend soup using an immersion blender or food processor until smooth.
Reviews & ratingsAverage global rating:(12)
Reviews in English (9)
by Marie Knapp Lane
Delicious! Didn't have curry so just used other spices in recipe. It couldn't have suited me better! Will make again as its quick and easy.-12 Jan 2016
Our Favorite Curried Sweet Potato Soup Recipe!
The weather is getting colder, and that means it's time for comforting foods. Our fave? Soup. And we’re obsessed with this delicious recipe from Melissa at Beautiful Life and Home. It is too dang good not to share!
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This curried sweet potato soup recipe is super easy and slightly different from your typical sweet potato soup recipe. The curry gives it a nice little kick, and there's a secret ingredient in it that sneaks even more veggies into your dinner!
CURRIED SWEET POTATO SOUP
There are few things that I hold more sacred than daily lunch with my husband. We have the good fortune of being able to dine al fresco, at least for our midday meal, most of the year. We often stretch our legs out into the sun, tangled together on my grandmother’s old woven strap ottoman that matches our outdoor table and chairs. Sometimes we chat, but mostly we sit in comfortable silence, simply soaking in the warmth of the afternoon or reading a few chapters in our books. It is this time, this pause, these moments together in peace, that give me the strength to get on with the rest of my day, which includes the same mundane tasks that all mothers must accomplish–laundry, cleaning, cooking, shopping and shuttling around our offspring.
Usually our lunch consists of leftovers, but occasionally I’ll make something special, like this soup. I’ve been trying hard to use up all the wonderful, organic fruits and veggies that come in our CSA box each week. I’ve found that if the contents of my produce bin in the fridge are posted somewhere useful, like the huge blackboard that hangs in my kitchen, they get used up. I’m constantly reminded about what we have because I face the list from my seat at the table…the same place where I sit to plan our meals. And so it was with these sweet potatoes that beckoned to be used for a few weeks, before I settled on soup.
Truth be told, I’m not a huge fan of sweet potatoes, or sweet veg of any kind (including butternut–gasp!). But as long as there are other flavors besides just sweet, I’m quite happy to eat them. I find that sweet plus heat is rather brilliant, especially when combined with the richness of coconut milk and a squeeze of sour lime. It’s these complimentary flavors that make Southeast Asian cooking so interesting, satisfying and addictive. This silky smooth soup, while not entirely authentic I’m sure, is a riff on that concept. Double check to make sure that the curry paste you are using is gluten free.
Curried Sweet Potato Soup
The taste combination of the curry and the sweet potatoes, along with the coconut milk, makes this complex and mildly spicy soup a great starter for lunch or for a soup-salad combo.
Notes How Do I Drain Yogurt?
To produce a thick and creamy yogurt, the watery whey from the milk may be drained away. The longer the yogurt drains, the thicker the yogurt will be.
To Drain Yogurt: Set a strainer or colander (preferably stainless-steel) over a bowl large enough to hold 2 cups (500 mL) liquid. Line the strainer with a double layer of clean cheesecloth. Pour 2 cups (500 mL) fresh unflavored yogurt into the lined strainer and cover the strainer with plastic wrap or fold up the edges of the cheesecloth to enclose the yogurt. Set the bowl and strainer in the refrigerator, and let the watery whey drain away from the yogurt solids. Much of the liquid will drain away in the first 10 minutes.
To indicate how long to let the yogurt drain, I use the following terms in the recipes in this book:
Drained Yogurt: Follow the directions above, and allow yogurt to drain for 10 minutes.
The yogurt will be thick and creamy, with a soft texture. Drained homemade fresh yogurt will resemble the Bulgarian or Balkan-style yogurt made using special strains of bacteria. 2 cups (500 mL) yogurt yield about 1½ cups (375 mL) drained yogurt.
Note: If you want 2 cups (500 mL) drained yogurt to use in a recipe or to make honey yogurt, use a 750 g container of plain yogurt and set it over a cheesecloth-lined strainer. You will get roughly 2 cups (500 mL) drained yogurt.
Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping — snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
Spiced sweet potato and lentil soup
Heat the oil in a large pan. Add the onion and cook for 5 minutes. Add the garlic, carrots, celery, spices and chilli. Cook for a further 5 minutes.
Add the sweet potatoes and lentils and 1 litre of the stock. Bring to the boil, cover with a lid, then reduce the heat and simmer for 30 minutes until the vegetables are tender.
Allow to cool slightly before blending until smooth. Add the remaining stock and reheat gently. Ladle into bowls and scatter over the coriander. Serve with the wholemeal bread.
Sweet Potato Coconut Curry Soup
I don’t know why but curry has always scared me. Where do I buy it? How do I use it? What does it taste like? Is it going to spice my face off?
Sadly, these questions were all too accurate. That is, until I tried a few curry dishes and started doing some down and dirty curry research. I quickly discovered there’s nothing to be scared of with this colorful spice. And I now plan to use it abundantly.
Curry is typically a blend of spices that comes in a variety of colors and flavors and even consistencies. You can buy curry paste, curry powder, red, yellow and green curry, just to name a few. And each seems to be best suited for a certain type of dish. Yellow tends to be the mildest of the curries and green the spiciest. Yellow curries get their bright yellow hue from turmeric, green from cilantro and coriander rot, and red from red chilis.
With all of these considerations, curries can be made more spicy or mild, depending on the curry base and how much heat is added in the form of chilies and peppers.
Now that we have a basic understanding of what curry is, how do we use it?
Curries are most heavily employed in Thai and Indian cooking, and this soup is a fusion of the two, relying on yellow curry powder (Indian influence) and coconut milk (Thai influence. I prefer spicy dishes, so I added some cayenne pepper to this soup.
This soup is luxuriously creamy.
Comes together in about 35-40 minutes, and requires just 1 pot ( + 1 bowl and baking sheet is making chickpeas).
Is naturally sweet from the sweet potatoes and coconut milk.
Spicy from the garlic and cayenne pepper.
And surprisingly filling, thanks to the addition of crunchy, spicy baked chickpeas.
The flavor also comes in waves, first savory, then sweet, then “whoa, this is spicy.” If you prefer it less spicy, simply add less cayenne, or omit it entirely. I just felt that it needed some heat to balance out the sweet potato and coconut milk.
Spicy Sweet Potato and Leek Soup
Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. Simple, spicy, easy, meat free. Key words people.
And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up. These kind of recipes are great to get some vegetarian goodness into your body, so have a look at this Spinach and Leek Soup if you need some dark leafy veg in your life.
Not only is this sweet potato soup budget friendly &ndash because we are all thinking twice about that grocery bill &ndash yeah, life is though. This soup can also be frozen by the pounds to enjoy as a comforting work lunch. No fuss!
Go on, save this recipe to warm up with later in the week, cause it is freezing out there. A delicious blend of sauteed garlic and leeks, chili, turmeric and cayenne pepper with creamy sweet potato served with avocado and sprouts. Goodness in a bowl.
How to make sweet potato and coconut curry soup:
In a large pot/pan heat 1/2 tbsp of coconut oil on medium heat. Once melted add the finely chopped red onion and fry for a few minutes before adding crushed garlic.
Once the onion is soft and translucent add the spices. Give it a good stir and fry for about 20 seconds until fragrant.
Now it&rsquos time to add the sweet potato, coconut milk and stock. This is left to simmer for bout 20 minutes until the sweet potato is soft through, use a knife to check.
I used three medium-large sweet potatoes, which was about 1kg/2.3lb. Peel them and then cut into 1.5 inch chunks. I cut the sweet potatoes into discs and then into cube sized pieces.
It doesn&rsquot really matter what size you cut them into just bear in mind it will affect the cooking time. You also want to make sure you are picking the orange skinned variety not the white.
Whilst the soup is cooking it&rsquos time to make the toasted coconut flakes. These add some texture to the soup and they taste so delicious!
In a dry frying pan on low-medium place the coconut flakes in a even layer and toast for a few minutes on each side until lightly golden! Keep an eye on them as you don&rsquot want them to burn.
Once the sweet potato is soft through we can blend it. I use a hand held blender for this so I don&rsquot have to transfer it to a blender. But if you don&rsquot have one use the latter!
Add the juice of one lime and add salt and pepper to taste. I find I don&rsquot need to add much salt as the vegetable stock already has salt in.
Serve and top with the coconut flakes, chopped fresh coriander, drizzle of vegan cream and some extra chilli powder (if you like it hot!). It would also be delicious with some toasted sourdough (or gf bread) for more of a meal!
For more sweet potato recipes you may enjoy these!
As always if you make this sweet potato and coconut curry soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!
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Pin for later!
If you find yourself with an abundance of oddly-shaped sweet potatoes from your Community Supported Agriculture (CSA) farm share, the farmer's market, an ugly produce subscription service or your own garden--try this recipe! It's a terrific way to use cooked sweet potatoes in a simple and satisfying soup.
I believe in giving credit where credit is due, and the inspiration for this soup came from Karen of Soup Addict's Thai Pumpkin Soup recipe. For a super (ahem, souper) simple 'open a couple of cans/jars and get amazing flavor fast with very little effort' recipe, check it out.
I'm adding this recipe to my Instant Pot on Campus series simply because it's an easy prep/delicious result type of meal. It's also deliciously vegan, a departure from boring dorm cafeteria flavors, and a great idea to bring to a pot luck.
What to buy at the store
This recipe uses some new-to-me ingredients: Thai red curry paste and lemongrass paste. After dealing with a large amount of fresh lemongrass in the farm share one year (I think I made lemongrass-ade?) I am delighted with the ease of use and long refrigerator shelf life of a tube of lemongrass paste. You can find the lemongrass paste along the wall in a grocery produce section, next to the other chilled tubes of prepared ingredients like ginger, garlic, and basil. You can find jars of Thai red curry paste in the international foods aisles of most grocery stores.
- 2 or 3 small sweet potatoes or 1 large sweet potato
- 1 medium onion (or a container of chopped onion)
- 1 4 oz jar of Thai red curry paste (you'll use half of it)
- 1 tube lemongrass paste (keeps for a while)
- 1 tube ginger paste (also keeps for a while, use it in my Instant Pot Mu Shu Pork recipe!)
- 1 can (13-15 oz) coconut milk (unsweetened, not lite)
- 1 bottle lime juice
What you need at home
- garlic (a couple cloves, or dried minced, or dried powder)
- jar of vegetable broth base (I always keep a jar of base--chicken and vegetable--on hand)
- salt & pepper, olive oil
- flat-bottomed stirring spoon (mine is $2 at IKEA)
- a blender or immersion blender (optional--see if you can borrow if you don't own one)
- kitchen towel to protect your hand when you quickly release the steam
- can opener (I forgot this for one of my classes. Whoops!)
- Instant Pot with rack (yes, you could totally do this on the stove/oven)
For this recipe we're first going to steam sweet potatoes in the Instant Pot then mash the flesh and use it in soup. If you want to cook once eat twice, steam up a bunch of sweet potatoes and eat one for dinner one night and save the others for soup later in the week. You could even make meatloaf at the same time (like my Instant Pot Bacon, Blue Cheese & Mushroom Meatloaf recipe) and save the extra sweet potatoes for this soup . . . although if you were serving vegans I don't think you should as the meat juices may soak into the sweet potatoes.
I've made this soup both under pressure and on the stovetop, and I admit I prefer the stovetop version primarily because it has a bit more intense flavor due to the evaporation from the open pot. My instructions call for finishing the soup in the Instant Pot on Sauté mode so you still have only 1 pot to clean. (That's one of my Top Five Reasons I Love My Instant Pot!)
For more sweet potato recipes, please see my Sweet Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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Instant Pot Curried Sweet Potato Soup
By Kirsten Madaus
Smooth and creamy, with warming Thai spices, this vegan sweet potato soup cooks up quickly in the Instant Pot for an easy first course or light meal.
Prep time: 00:15
Cook time: 00:15
Total time: 00:35
Yield: 4-8 servings, depending on if it's a first course or a main meal
about 1 to 1½ pounds of sweet potatoes
1 cup water
1 Tablespoon olive oil
1 cup diced onion
½ jar (2 ounces) Thai red curry paste
1 Tablespoon ginger paste
1 Tablespoon lemongrass paste
2 cloves minced garlic, or 1 teaspoon dried minced garlic or garlic powder
2 cups vegetable broth (or 2 teaspoons/forkfuls of vegetable stock base + 2 cups water)
1 can (13.5-15 ounces) unsweetened coconut milk (not lite)
1 Tablespoon lime juice, or more to taste
½ teaspoon salt, or more to taste
⅛ teaspoon pepper, or more to taste
Preheat the oven to 200C/180C Fan/Gas 6.
Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
Add the roasted parsnips and continue to simmer.
Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
The soup can be frozen or kept in the fridge for a few days. The root vegetable crisps should be stored separately and reheated in the oven just before serving. If you are really short of time you can buy mixed root vegetable crisps from most large supermarkets.
To ensure the soup is gluten-free, check that the stock you use doesn't contain gluten.