Simple curried sweet potato soup with coconut milk is easy to make. Sweet potato combined with coconut milk and some aromatic spices like garam masala combine to create a sweet and yet savory soup that is comforting to body and soul.
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Soul Comforting Sweet Potato Soup
Every season is soup season. Am I right? I know I am! After seeing another delicious soup recipe at SOLE Food Kitchen, I knew I had to get into the kitchen to create my own unique soup with sweet potatoes.
Soup is a necessity for feeding my soul in the colder months. Growing up in the warmth of California means that cool weather can just leave me feeling in need of extra warmth. This sweet potato soup recipe is the one I never knew I needed in my life.
So much richness and a perfect combination of spices will make you fall in love with my soup just as hard as I did with that first spoonful.
Is this a healthy soup recipe?
Yes, this sweet potato soup with curry is a very healthy meal option. For those of us on a ketogenic diet plan, it won’t fit into our macros. However, it is, in general, a delicious and nutrient dense meal.
If you are on maintenance, it’s a great option to have as an off day meal. For those who are simply trying to eat healthier in general, it is a very clean and healthy option. The beta carotene in the sweet potatoes is so good for our bodies! It is definitely a soup I won’t hesitate to say is a healthy option for your menu.
Secret ingredients for making this sweet potato soup recipe incredible
Soups are typically savory. This is one that while it sounds like it would be too sweet, actually ends up being a very savory recipe with a great depth of flavor.
Experimenting in the kitchen with flavors can be tons of fun, and I adore big bold flavor. That’s why I just knew that curry would work great with this soup. Adding in coconut milk for richness and a great blend of curry and garam masala makes it incredibly flavorful.
The real secret though? It’s this fun little trick that I think just really builds a depth of flavor. Roasting the sweet potatoes! Yes, just roasting them adds so much more flavor! You don’t want them to burn, but you do want them to get cooked through and perhaps even caramelize a bit around the edges.
Protip: Sprinkle a pinch of curry powder over the potatoes right before you put them into the oven. It just brings the flavor out even more in the soup.
Another excellent sweet and savory soup to try is the curry carrot soup recipe. Delicious flavor and tons of great nutrients.
Is this a whole meal or do I need to serve it with a soup or a sandwich?
While a soup can be a full meal, it really depends upon your personal appetite. I think a cup of this soup alongside a salad or sandwich is the ideal lunch. For an evening meal, I could see having a larger bowl with a favorite crusty bread or naan on the side.
Serving this with my curried chicken salad sounds absolutely delicious! It would also pair well with a roasted beet and goat cheese salad. I haven’t tried it, but it might even work well with my keto skillet pork chops with caramelized onion and bacon.
What do I do with leftover sweet potato soup with curry?
Leftovers?! What is this you speak of? Seriously, I doubt you’ll have leftovers, but should you, this recipe is super easy to store for another day. Pour into an airtight container and keep in the refrigerator for up to 4 days. If you won’t eat it before then, just label and pop into the freezer for a meal later in the month.
If you plan to make double batches to freeze, I highly suggest investing in freezer soup containers and putting it into individual portions. It is so much easier to just grab a single serving to heat up than to thaw and reheat a whole batch at once.
Sweet Potato Soup with Coconut Milk and Curry
- 3 medium sweet potatoes roasted
- 2 Tablespoons of olive oil more for roasting sweet potatoes
- 1 onion chopped
- 3 garlic cloves chopped
- 2 stalks of celery chopped
- 1 Tablespoon of garam masala replace with curry if you don’t have it
- 1 teaspoon of curry powder
- 1 teaspoon sea salt
- 5 cups of chicken or vegetable stock
- 1 can of coconut milk I used Thai Kitchen, lite
- Preheat oven to 375 degrees.
- Cut clean sweet potatoes in half. Place on a baking sheet and drizzle with olive oil roasting until tender, between 45-60 minutes.
- Remove from oven and let cool before removing skin.
- While cooling, in a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onion and celery and sauté until soft, about 5 minutes. Add garlic and stir until blended.
- Add garam masala and curry powder, mixing into the onion mixture and remove pan from the heat.
- Add the flesh of the sweet potatoes into the spice and onion mixture, blending with a potato masher.
- Add the chicken or vegetable stock and bring to a boil. Reduce heat and cover, simmering for 15 minutes.
- If you have an immersion blender (lucky!) blend until smooth or puree in batches with a food processor or blender. Put soup back in saucepan.
- Add coconut milk and stir well.
- Garnish with cilantro, basil, yogurt or sour cream.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was originally posted April, 2013. I have since updated (2019) the photos, which includes process shots.