Curried Sweet Potato Soup

5 from 2 votes

This Curried Sweet Potato Soup can only be described as a soul-hugging bowl of goodness. It's also super easy to make too! Serves 4 large portions for a main or 6 for small starter.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Starter

Cuisine: Indian, Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Pot & Wooden Spoon
Sharp Knife & Chopping Board
Hand Blender
Potato Peeler
Ladle
Jug (for stock)

Ingredients

Soup

2lb / 1kg whole Sweet Potatoes, peeled then diced into bite sized chunks
4 cups / 1 litre Chicken Stock, or more as needed (can sub Veggie Stock)
1x 14oz / 400ml can of Coconut Milk
1 large Onion, finely diced
3 cloves of Garlic, finely diced
2 tsp finely diced Ginger
1 tbsp Hot Curry Powder
1 tsp EACH: Paprika, Cumin, Ground Coriander, Turmeric
1 tbsp Coconut Oil, can sub olive oil
Salt & Pepper, to taste

To Serve

Flatbreads
drizzle of Cream (can also hold back a couple tbsp of coconut milk and use that instead)
Crispy Fried Onions
Coriander/Cilantro (only add this is you know you love it)

Instructions

In a large pot over medium heat melt in 1 tbsp coconut oil then add in a large diced onion. Fry until soft and golden then and in garlic and ginger. Fry for another couple of mins then add in 1 tbsp curry powder and 1 tsp paprika, cumin, ground coriander and turmeric. Toast the spices for a minute or so.
Add in diced sweet potato then pour in stock and coconut milk. Add a pinch of salt and pepper (can adjust this later), give everything a mix then simmer for 20-30mins, or until the sweet potato is cooked right through (timings will depend on size of potato chunks).
Turn off heat and use a hand blender to blitz until smooth (don't over blend or the consistency can become gluey). Add more stock to thin out if needed, or continue to simmer and thicken if you go a little overboard with the liquid. Adjust seasoning if needed.
Serve individual portions with a drizzle of cream/coconut milk, crispy fried onions and coriander/cilantro (optional). Dunk in flatbreads and enjoy!

Video

Notes

a) How Spicy is this soup? - It's fairly mild as written, but it is completely in your control. If you're weary of spice at all you can use mild curry powder. If you want it spicier I recommend adding in some cayenne pepper a pinch at a time after it's cooked until your desired heat.

b) How long does this last in the fridge? - I find this stays good for 3-5days tightly sealed in the fridge. Just reheat over low heat on the stove or short blasts in the microwave.

c) Can I freeze this soup? - Yep! Just thaw in the fridge and reheat as above.

d) Alternative Garnish - I've tried this soup with toasted flakes coconut, which works nicely, as does crushed peanuts. Add chilli flakes for extra heat!

e) Calories - based on sharing between 4 with no sides or garnish:

Nutrition