Wonderful Curried Sweet Potato Soup
Immerse yourself in the warm, velvety flavors of Wonderful Curried Sweet Potato Soup—a vibrant blend of hearty sweet potatoes, aromatic spices, and creamy coconut milk. This vegan and gluten-free recipe is infused with the bold essence of curry powder, the earthiness of cumin, and a hint of cinnamon for a touch of sweetness, all balanced by a splash of fresh lime juice. Pureed to silky perfection, this soup offers an irresistible depth of flavor and comforting texture. Ready in just 50 minutes, it's the perfect wholesome meal for cozy weeknight dinners or elegant starters. Garnish with freshly chopped cilantro and crunchy pumpkin seeds for a burst of color and texture, and savor a bowl of nourishing, aromatic goodness that will have everyone coming back for seconds. Perfect for a healthy, flavorful meal during the cooler months!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 inch (peeled and minced) fresh ginger
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup (unsweetened) coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon (freshly squeezed) lime juice
- 2 tablespoons (chopped, for garnish) cilantro
- 2 tablespoons (optional, for garnish) pumpkin seeds
Instructions
1. Peel the sweet potatoes and cut them into 1-inch cubes.
2. Heat the olive oil in a large pot over medium heat.
3. Dice the onion and sauté it in the oil until it becomes translucent, about 5 minutes.
4. Mince the garlic and ginger, then add them to the pot and cook for another 1-2 minutes until fragrant.
5. Stir in the curry powder, cumin, and cinnamon, and cook for 30 seconds to toast the spices.
6. Add the sweet potato cubes to the pot, stirring to coat them in the spice mixture.
7. Pour in the vegetable broth and bring the mixture to a boil.
8. Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are very tender.
9. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer the mixture to a blender and puree in batches.)
10. Stir in the coconut milk, salt, black pepper, and lime juice. Adjust seasoning to taste.
11. Return the soup to low heat and cook for an additional 2-3 minutes to ensure it is warmed through.
12. Serve hot, garnished with chopped cilantro and pumpkin seeds if desired.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8002 mg | 348% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 60.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2451 mg | 52% | |
*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.
