I love a good warm bowl of soup, especially when it’s packed with flavor and vegetables. Today, I’m sharing two of my favorite sweet potato curry soup recipes that are perfect for any day you need something comforting and easy.
These sweet potato recipes are simple to make and use common pantry items. You’ll find yourself making them again and again, whether you prefer a smooth, creamy texture or a heartier, chunky soup!
Jump to Recipe:
Sweet Potato Carrot Curry Soup
This sweet potato carrot curry soup is vibrant and full of goodness. I find it so smooth and warming, perfect for a cozy meal.
Key Ingredients & Tips
- Sweet Potatoes & Carrots: These root vegetables cook down beautifully and create a naturally sweet base for your soup.
- Coconut Milk: Full-fat coconut milk adds creaminess and richness, making the soup feel more satisfying.
What You Need
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 2 large sweet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro, for garnish (optional)
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Build Flavor Base
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic, grated ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
Step 2: Simmer and Blend
Add diced sweet potatoes, sliced carrots, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are very tender. Stir in the full-fat coconut milk. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Season with salt and pepper to your liking. Garnish with fresh cilantro if you wish.
📝 Final Note
This soup stores well in the fridge for up to 3-4 days. You can reheat it gently on the stove or in the microwave.
Sweet Potato Chickpea Curry Soup
This sweet potato chickpea curry soup is hearty and satisfying, with chickpeas adding a lovely texture. I enjoy this soup for a filling lunch or a light dinner.
Key Ingredients & Tips
- Chickpeas: They add protein and fiber, making the soup extra filling. You can mash some for a creamier texture or leave them whole.
- Red Curry Paste: This paste brings a deeper, more complex spice profile. Adjust the amount based on how much heat you prefer.
What You Need
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1.5 tbsp red curry paste
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 large sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh spinach
- Juice of 1 lime
- Salt and black pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Sauté Aromatics and Paste
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
Step 2: Simmer and Finish
Add diced sweet potatoes, rinsed chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are tender. Stir in the full-fat coconut milk and fresh spinach, cooking until the spinach wilts, about 2-3 minutes. Finish the soup with fresh lime juice, salt, and pepper to taste.
📝 Final Note
For extra texture, you can lightly mash some of the sweet potatoes against the side of the pot before adding the spinach.
