Curried Sweet Potato Kumara Coriander Soup
Warm up with the rich, comforting flavors of Curried Sweet Potato Kumara Coriander Soup, a perfect fusion of creamy sweetness and aromatic spices. Featuring tender kumara (sweet potatoes) blended with the bold warmth of curry powder, cumin, and ground coriander, this velvety soup is brightened with freshly grated ginger and coconut milk for a luscious, balanced finish. Infused with vibrant fresh coriander (cilantro) and effortlessly cooked in just 50 minutes, this recipe is both easy to make and irresistibly satisfying. Ideal for cozy weeknight dinners, this gluten-free, dairy-free soup is a deliciously wholesome meal that can be served as a standalone dish or paired with crusty bread for extra indulgence.
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Recipe Information
Ingredients
- 4 medium sweet potatoes (kumara)
- 1 large onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 cups vegetable stock
- 1 cup unsweetened coconut milk
- 0.5 cup fresh coriander (cilantro)
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Set aside.
Chop the onion finely. Mince the garlic and grate the fresh ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot. Cook while stirring for 1-2 minutes, until fragrant.
Stir in the curry powder, ground cumin, and ground coriander. Toast the spices for 1 minute to release their aroma.
Add the diced sweet potatoes to the pot and stir to coat them in the spice mixture.
Pour the vegetable stock into the pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are very tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the coconut milk and season with salt and black pepper. Simmer for an additional 5 minutes to meld the flavors.
Finely chop the fresh coriander (cilantro) and stir most of it into the soup. Save a small amount for garnish.
Serve the soup hot, garnished with a sprinkle of fresh coriander and a drizzle of coconut milk if desired.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10200 mg | 443% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 54.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5405 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
