A perfect bowl of comfort made in one pot – this curried sweet potato soup is packed-full of healthy ingredients and delicious flavor! This will be your go-to soup recipe all season long.
Hello from your resident soup queen! Self-dubbed, of course. But if I were to start another blog it would be 100% dedicated to soup. To be honest I’ve thought seriously about doing it. More-so for the fact that I’d love to write a soup cookbook one day. Maybe The Healthy Maven releases a soup cookbook?! I mean if there’s any type of recipe I’m known for it is definitely soup.
This curried sweet potato soup is no exception. It screams FALL and is truly the ultimate comfort food. It pairs the sweetness of sweet potato with warming spices, a kick from the curry paste with the robust flavor of coconut milk. If you’re going to make one recipe this season I highly recommend starting with this one!
Curried Sweet Potato Soup
- One Pot – Aside from the blender (which you can skip – see note below) this sweet potato soup can be made in one pot!
- Nutritious – This curried sweet potato soup is a good source of veggies and protein – from sweet potatoes, chard and garbanzo beans/chickpeas!
- Meal Prep Friendly – I love making a big pot of this soup on the weekend to eat throughout the week. Perfect for easy weeknight dinners or quick lunches.
Ingredients in Curried Sweet Potato Soup
- Coconut oil – for cooking your veggies. You could also use a more neutral flavor like avocado oil.
- Yellow onion – you could also use a white onion.
- Garlic cloves + Ginger – ideally use fresh garlic cloves and fresh ginger.
- Red curry paste – I like the Thai Kitchen brand but feel free to use a different brand, as desired. You can usually find this in the international aisle at any grocery store.
- Spices – turmeric, cumin, coriander and salt and pepper. Feel free to add more or less to taste or sodium preference.
- Sweet potato – try to cube your sweet potato so that it all cooks evenly.
- Full Fat Coconut milk – Ideally use full fat coconut milk but see note below in FAQs about different options.
- Vegetable broth – you could also use chicken or beef broth or water in a pinch.
- Swiss chard – I like using chopped swiss chard but you could also use kale, spinach, collards or any other preferred leafy green.
- Toppings– Juice from 1/2 a lime and fresh cilantro
How to Make Sweet Potato Soup
STEP 1: COOK VEGGIES + SPICES
Add coconut oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent. Add in garlic and ginger and cook for 1 more minute. Stir in curry paste, turmeric, cumin and coriander and stir repeatedly for 30 seconds or until well combined. Add in salt, pepper and sweet potato and cook for 5 minutes, making sure sweet potatoes are well coated with spices.
STEP 2: SIMMER SOUP
Stir in coconut milk and vegetable broth and bring soup to a boil. Once boiling lower heat to a simmer and cook uncovered for 15-20 minutes or until sweet potatoes are tender. Turn off heat and allow soup to cool slightly (10-15 minutes).
STEP 3: BLEND SOUP
Remove HALF of soup and add to a blender and blend until smooth. Pour blended soup back into the pot. Alternatively you can remove half of soup and use an immersion blender with the remaining soup in the pot and then add the chunky soup back in.
STEP 4: FINISH COOKING
Turn heat back onto low-medium and stir in garbanzo beans and swiss chard and cook for 10 minutes to allow flavors to meld. Top with lime juice and fresh cilantro, if desired.
What to Serve with Soup
I’m all about the toppings when it comes to soup. This curried sweet potato soup tastes delicious with:
- Fresh Cilantro– I love adding fresh herbs to my soup. Cilantro is my go-to for this one but any fresh herbs will work.
- Yogurt– A dollop of yogurt adds some delicious tanginess. For a dairy-free/vegan option you can use coconut yogurt.
- Cashews or Peanuts – for a little crunch!
- Naan– or other bread such is pita bread or even sourdough
Tips & Tricks
- Make it Spicy – Add a pinch of red pepper flakes at the end or when plating your bowls for a little heat.
- Add Protein – you can stir in cooked rotisserie chicken or cooked sausage for an added protein kick.
- Change the veggies– I like using chopped chard in my sweet potato soup but you could sub in kale or collards or any other hearty greens.
- Use homemade broth – you could use homemade vegetable broth or even Instant Pot Bone Broth!
FAQs
Yes! Feel free to sub in a different bean (white beans work great) or replace it with a protein like rotisserie chicken if you eat meat.
You certainly can but I find the flavors aren’t as robust. Ideally use canned full-fat coconut milk but in a pinch either lite coconut milk or coconut milk in the carton will work.
It depends on your brand of curry paste. I use the Thai Kitchen Curry Paste and find that it is fairly mild in spice.
No you certainly don’t have to! I like to blend some of it to give it a rich creaminess but if you don’t have a blender (or simply don’t want to clean one!) just skip that step.
Storage Instructions
What I love about this curried sweet potato soup recipe is that it stores super well!
Refrigerator – store leftovers in the fridge in an airtight container for up to 1 week. Reheat on stove top or in microwave.
Freezer – Freeze in freezer-safe containers for up to 3 months. Remove from freezer to thaw on counter for several hours or overnight in fridge. Reheat on stovetop or in the microwave.
More Soup Recipes:
Curried Sweet Potato Soup
A perfect bowl of comfort made in one pot – this curried sweet potato soup is packed-full of healthy ingredients and delicious flavor! This will be your go-to soup recipe all season long.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cook
- Diet: Vegan
- 1 tbsp coconut oil
- 1 large yellow onion
- 3 garlic cloves, minced
- 1-inch knob fresh ginger, grated
- 2 tbsp red curry paste
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp pepper
- 1 large sweet potato, cubed (roughly 3 cups)
- 1 can full-fat coconut milk
- 4 cups vegetable broth
- 1 14oz can garbanzo beans/chickpeas, rinsed and drained
- 4 cups chopped swiss chard (or kale)
- Juice, 1/2 lime
- 1/2 cup freshly chopped cilantro leaves
- Add coconut oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent. Add in garlic and ginger and cook for 1 more minute.
- Stir in curry paste, turmeric, cumin and coriander and stir repeatedly for 30 seconds or until well combined.
- Add in salt, pepper and sweet potato and cook for 5 minutes, making sure sweet potatoes are well coated with spices.
- Stir in coconut milk and vegetable broth and bring soup to a boil. Once boiling lower heat to a simmer and cook uncovered for 15-20 minutes or until sweet potatoes are tender.
- Turn off heat and allow soup to cool slightly (10-15 minutes).
- Remove HALF of soup and add to a blender and blend until smooth. Pour blended soup back into the pot. Alternatively you can remove half of soup and use an immersion blender with the remaining soup in the pot and then add the chunky soup back in.
- Turn heat back onto low-medium and stir in garbanzo beans and swiss chard and cook for 10 minutes to allow flavors to meld.
- Top with lime juice and fresh cilantro, if desired.
- Serve immediately or store in an airtight container in the fridge for up to 1 week.
