Curried Yam and Mango Soup

Nutriscore Rating: 80/100

Elevate your soup game with this irresistible Curried Yam and Mango Soup, a velvety fusion of warm spices and tropical sweetness. Featuring tender yams, ripe mangoes, and creamy coconut milk, this recipe delivers a perfect balance of savory and sweet flavors. Aromatic curry powder, cumin, and ginger infuse the dish with comforting warmth, while a dash of lime juice adds a tangy brightness. Blended to silky perfection, this vibrant golden soup is both satisfying and dairy-free, making it a fantastic option for vegans and vegetarians. Garnish with fresh cilantro and optional red chili flakes for a pop of color and a touch of heat. Ready in just 45 minutes, this soup is ideal for cozy weeknight dinners or as a stunning appetizer for your next gathering.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 3 cups yams (peeled and chopped into cubes)
• 2 medium ripe mangoes (peeled and roughly chopped)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons cilantro (chopped, for garnish)
• 0.5 teaspoon red chili flakes (optional, for garnish)

📝 Instructions

11 steps

1. Heat a large pot over medium heat and add the olive oil.

2. Sauté the chopped onion for about 5 minutes until translucent.

3. Add the minced garlic and grated ginger. Sauté for another minute until fragrant.

4. Stir in the curry powder, cumin, and paprika, and cook for 1-2 minutes to toast the spices.

5. Add the cubed yams to the pot and stir to coat them in the spice mixture.

6. Pour in the vegetable broth and bring the mixture to a boil.

7. Reduce the heat to a simmer and cook for 15-20 minutes, or until the yams are tender.

8. Add the chopped mangoes and coconut milk to the pot. Cook for another 5 minutes to heat through.

9. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

10. Season the soup with salt, black pepper, and lime juice. Adjust seasoning to taste.

11. Serve hot, garnished with fresh cilantro and red chili flakes for an extra kick if desired.

Nutrition Facts

1 serving (554.3g)

Calories		376
% Daily Value*
Total Fat		8.9 g	11%
	Saturated Fat	1.7 g	8%
	Polyunsaturated Fat	0.6 g
Cholesterol		0 mg	0%
Sodium		790 mg	34%
Total Carbohydrate		70.4 g	26%
	Dietary Fiber	9.4 g	34%
	Total Sugars	21.6 g
Protein		6.1 g	12%
Vitamin D		0.0 mcg	0%
Calcium		73 mg	6%
Iron		2.8 mg	15%
Potassium		1192 mg	25%

*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.

Source of Calories

Fat: 328 cal (21.2%%)

Protein: 99 cal (6.4%%)

Carbs: 1125 cal (72.5%%)