Sweet Potato Soup Recipe
Creamy and comforting, this Sweet Potato Soup Recipe is packed with nutritious ingredients, spiced with curry-inspired flavors, and thickened with coconut milk. Naturally vegan, dairy, and gluten-free!
Servings: 4 servings
Cost: $6.31
Ingredients
- 1/4 cup coconut oil measured when solid
- 1 cup finely diced yellow onion 1 large onion
- 1 cup finely diced carrots 2 to 3 large carrots
- 1 red pepper diced
- 1 tablespoon finely minced garlic 3 to 4 cloves
- 1/2 tablespoon finely minced ginger 1-inch piece of ginger
- 1 tablespoon granulated sugar
- 2 tablespoons red curry paste I use Thai Kitchen
- 1 tablespoon yellow curry powder I use Simple Truth Organic
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes optional (omit if sensitive to spice)
- Salt and pepper
- 5 cups chopped sweet potatoes 1/2-inch pieces, 2 to 3 large potatoes
- 2 (13.5-ounce) cans coconut milk regular, full-fat
- 2 cups vegetable stock I recommend Swanson’s
- Roasted and lightly salted pepita seeds optional, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add finely diced onion, carrots, pepper, minced garlic, and ginger. Season with 1/8 teaspoon each salt and pepper. Sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 7–8 minutes.
- Add in sugar; stir 3–4 more minutes to slightly caramelize veggies. Add red curry paste and seasonings: yellow curry powder, turmeric, ground cumin, ground coriander, red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon each). Sauté for 2–3 minutes, or until very fragrant, stirring constantly.
- Add diced sweet potatoes and season again with salt and pepper (I add 1/4 teaspoon each). Continue to cook over medium heat, stirring frequently, 8–10 minutes.
- Pour in vegetable stock and coconut milk; season again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper; season to personal preference).
- Bring to a boil over high heat and scrape up any bits that have formed on the bottom. Reduce heat to medium or until the soup is at a rapid simmer (bubbling at edges) but not boiling. Cook, stirring occasionally, until soup has reduced and thickened and sweet potatoes are tender, about 18–25 minutes.
- Once sweet potatoes can be easily pierced with a fork, carefully transfer the soup (in batches if needed) to a blender or food processor. Puree the soup (see note 2), then return the smooth soup to the pot over medium-low heat. Season to taste with salt and pepper (I add in another 1/4 teaspoon each here). Serve, garnished with pepita seeds if desired.
Notes
Note 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken or add richness. Choose shelf-stable canned coconut milk, usually found in the international aisle.
Note 2: Secure the blender lid tightly and select the “soup” or “hot” cycle. If your blender lacks this setting, use a folded towel instead of the lid to reduce steam pressure. Increase speed slowly and watch to avoid spills. Carefully remove the lid to release steam. While an immersion blender works, a high-powered blender is best for smooth, creamy soup.
Storage: Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days. Freeze soup in suitable containers or bags for up to 3 months.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 80g | Protein: 7g | Fat: 16g | Saturated Fat: 13g | Sodium: 684mg | Potassium: 1386mg | Fiber: 13g | Sugar: 24g | Vitamin A: 54254IU | Vitamin C: 54mg | Calcium: 140mg | Iron: 3mg