I am just going to say it. You need this sweet potato curry soup in your life. It makes for an easy Meatless Monday meal, especially if you do a little Sunday meal prep and have your sweet potatoes roasted and ready. Add a few more ingredients including creamy coconut milk and Thai red curry paste and the reward is a pot of the silkiest, coziest soup.
What I love about this dish, besides the fact that it contains two of my favorite foods- sweet potatoes and coconut, is that it is so flavorful and satisfying. Plus this curry soup is packed with health benefits (my kind of dish). Take one look at the rich, intense color from the sweet potatoes and you know that this soup is packed with vitamins, minerals and antioxidant properties.
Reasons to love this sweet potato curry
- This curry is a low budget meal. A few whole food ingredients and low-cost pantry staples are all that you need.
- This recipe comes together quickly making it perfect for weeknights.
- This is perfect for meal prep. Make ahead at the beginning of the week to reheat for lunches or a weeknight meal.
- It is freezer friendly. Double the batch and freeze half for later.
- It is plant based vegan, gluten free and dairy free for anyone with sensitivities.
- It packs a nutrient punch.
What you’ll need
Sweet potatoes- The star of this soup, the sweetness of sweet potatoes complement the spiciness of curry.
Coconut oil- I choose coconut oil for roasting the sweet potatoes as it adds a subtle coconut flavor and enhances the natural sweetness of the potatoes.
Onion- Choose yellow or sweet onions for their milder flavor.
Garlic- I recommend fresh garlic for its robust flavor.
Thai red curry paste- Find this ingredient in the international aisle at the grocery store. It is a mix of red chili peppers, garlic, lemongrass and spices that adds depth of flavor to this dish.
Ginger- Ginger is a common ingredient in curry. Use fresh for maximum flavor and warmth in this dish. You can, however, substitute ground ginger.
Coconut milk- Use full fat coconut milk for this soup to make it extra rich and creamy. You can substitute light coconut milk if you prefer to lighten up this dish.
How to make sweet potato curry soup
Roast the sweet potatoes
First preheat the oven to 425°. Then toss the cubed sweet potatoes with the melted coconut oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes until cooked through and easily pierced with a fork. Remove from the oven and set one cup of the sweet potatoes aside.
Prepare the curry
While the potatoes are roasting begin preparing the base of the curry. Begin by heating the coconut oil in a dutch oven or stockpot over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes. Next add the minced garlic, curry paste and ginger and stir for another two minutes.
Add the stock and roasted sweet potatoes to the pot, minus the one cup of sweet potatoes that was set aside. Raise the heat on the burner to high and bring the soup to a boil. Lower the heat and simmer for 8-10 minutes. Remove from heat.
Add the coconut milk to the soup. Blend by either using an immersion blender or adding the soup to a high speed blender and blending until smooth and creamy. Return the soup to the pot, if you used a blender, and add in the reserved sweet potatoes. Serve the sweet potato curry soup topped with chopped cilantro, chopped cashews and a squeeze of lime juice.
Maximize flavor with toppings
Sure this sweet potato curry soup is delicious on its own, but adding a choice topping or two can really level it up. Here are some toppings to consider:
Fresh herbs- My choice is cilantro but parsley or green onion are also top contenders.
Toasted nuts or seeds- Toasting isn’t necessary but highly recommended. Cashews, pumpkin seeds or almonds add a crunchy element.
Citrus- Add a squeeze of fresh lime or even some zest to really enhance the flavor of the soup.
Yogurt- A dollop of coconut yogurt can really up the creamy factor and add a contrasted coolness to the warmth of the soup.
Heat- Add heat with chili flakes, a drizzle of chili oil or sriracha.
How to store sweet potato curry soup
Store leftover soup in an airtight glass container for up to five days. You can also freeze this soup for up to two months. Simply thaw and reheat.
Sweet Potato Curry Soup
- 1.5 pounds sweet potatoes peeled and cut into 1-inch cubes (or 4.5 cups)
- 2 Tbsp coconut oil melted, divided
- sea salt and fresh ground pepper to taste
- 1 medium onion coarsely chopped
- 4 garlic cloves minced
- 1 Tbsp Thai red curry paste
- 1 tsp fresh ginger
- 4 cups vegetable stock
- 1 cup full fat coconut milk
- Preheat oven to 425.
- Place the sweet potatoes in a bowl and toss with 1 tablespoon of melted coconut oil and salt and pepper. Spread in a single layer on a baking sheet and roast in a 425 oven for 20-25 minutes. Remove from oven and set 1 cup of the cooked potatoes aside.
- Meanwhile heat the remaining tablespoon of coconut oil in a large stock pot over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Add in the garlic, curry paste and ginger. Continue to stir for an additional 2-3 minutes.
- Add in the roasted sweet potatoes and stock. Bring to a boil. Lower heat and simmer for 8-10 minutes. Remove from heat.
- Pour the coconut milk into the soup and blend with an immersion blender until smooth and creamy. Add back in the reserved sweet potato chunks. (see note)
- Serve topped with desired toppings.