Get the Recipe: Sweet Potato Coconut Curry Soup
This vegetable-rich sweet potato soup is a perfect Winter warmer. Onion, carrot, celery and sweet potato combine with coconut milk, pumpkin puree and warm curry spices, for a soup that will warm you from the inside out!
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup onion, diced
- 1 cup carrot, peeled and diced into 1/2-inch pieces
- 1/2 cup celery, diced into 1/2-inch pieces
- 1 1/2 lbs sweet potatoes, peeled and diced into 3/4-inch pieces (about 4 cups)
- 1 1/2 Tablespoons ginger garlic paste, or 3/4 tsp each of fresh ginger and garlic, grated
- 3 cups chicken or vegetable broth, plus more, if needed
- 1/3 cup canned pumpkin puree, can omit
- 13 oz (400 ml) canned coconut milk, regular or light
- 1 teaspoon brown sugar
- zest of 1/2 lime
- 1 teaspoon fine table salt
- 1 1/2 - 2 teaspoons cumin
- 1 - 1 1/2 teaspoon garam masala
- 1 - 1 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/8-1/4 teaspoon cayenne, or more, to taste for heat
- Pinch allspice, optional
- additional salt and black pepper, as needed
- juice of 1/2 lime, to finish
Instructions
- Add the oil to a soup pot and heat over medium heat on the stovetop. Add the onion and cook briefly, then add the celery and carrot. Cook, stirring, until the onion is softened, about 3-4 minutes. Add the ginger garlic paste and cook with the vegetables briefly.
- Add the broth to the pot and stir to combine. Add the sweet potatoes and stir them in. Bring the broth to a boil, then lower the heat to low, cover the pot and allow the vegetables to cook until the sweet potatoes are tender, about 15-20 minutes. *Be sure to taste test to be sure the sweet potatoes are tender.
- Remove the lid from the pot. Use an immersion blender (or blender) to puree the vegetables until smooth (or mostly smooth). Add the pumpkin puree and coconut milk to the pot and stir them in. Add the brown sugar, lime zest, salt and spices and stir in. (I've provided a range of measurements for spices. Start with the lower amount and add more, to taste.) Allow the soup to simmer for about 10-15 minutes, to blend the flavours and reduce the soup slightly.
- Tip! If your soup is too thick, add a bit more broth, as needed. If your soup is a bit thin for your liking, mix together 2 Tablespoons of cornstarch with 2 Tablespoons of cold water and drizzle into the simmering soup a bit at a time, stirring, until the soup thickens to your desired level.
- Taste the soup at this point and add additional salt, as needed and a bit of pepper. You can also add additional spices, if desired. Finish the soup with the juice of 1/2 lime, to brighten the flavour.
- Store leftover soup in the refrigerator for up to 4 days. This soup will also freeze well for up to 3 months.
Notes
Nutritional information is based on using full-fat coconut milk. You can reduce the added fat by substituting light coconut milk.
Tips!
If your soup ends up a little thinner than you'd like, you can thicken it a bit with the cornstarch slurry detailed in the Recipe Card. If the soup ends up too thick, add a splash more broth to thin.
If you happen to have tamarind paste on hand, you can add a dab in place of the brown sugar and lime zest.
Soups tend to need generous salting to bring out all the great flavours. If your soup tastes sweet, it likely needs a bit more salt. It should be neither salty nor sweet, but perfectly balanced.
The spices in this soup do tend to amplify as the soup sits, and honestly, I prefer this soup after it has sat for a bit, so don't hesitate to make this soup ahead.
This soup holds up really well in the fridge, making it perfect for storing, travelling, and reheating throughout the week.
This soup should freeze well for up to 3 months.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 295kcal, Carbohydrates: 32g, Protein: 5g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 920mg, Potassium: 716mg, Fiber: 6g, Sugar: 10g, Vitamin A: 21835IU, Vitamin C: 8mg, Calcium: 71mg, Iron: 2mg
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