Curried Sweet Potato Soup
Warm, comforting, and bursting with vibrant flavors, Curried Sweet Potato Soup is a velvety, nutrient-packed dish perfect for cozy dinners or meal prepping. This creamy soup blends the natural sweetness of roasted sweet potatoes with aromatic curry powder, fresh ginger, and a hint of cumin for a delightful depth of flavor. A splash of rich coconut milk adds smoothness, while a squeeze of fresh lime juice brightens the dish. Packed with wholesome ingredients like vegetable broth and garlic, it’s a vegan-friendly recipe that comes together in just 45 minutes. Serve this golden soup garnished with fresh cilantro for a pop of color and an herby finish. Ideal as a light meal or an appetizer, it pairs beautifully with crusty bread or warm naan for dipping. Make a pot of this curried sweet potato soup to enjoy a heartwarming bowl of healthful, globally-inspired goodness!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 large yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 2 tablespoons lime juice
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Finely chop the onion, mince the garlic, and grate the fresh ginger.
In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, grated ginger, curry powder, and ground cumin. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the diced sweet potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are fork-tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth. Return the soup to the pot if necessary.
Stir in the coconut milk, salt, and black pepper. Simmer the soup for 5 additional minutes to combine the flavors.
Remove the soup from heat and stir in the lime juice. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve warm with crusty bread or naan on the side, if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 61.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2330 mg | 50% | |
*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.
