This Coconut Curry Sweet Potato Soup is a warm hug in a bowl! With creamy coconut milk and sweet potatoes, it’s both delicious and good for your soul.
You won’t believe how easy it is to whip up! Just blend everything together, and you’ll have a comforting meal ready in no time. Perfect for chilly days!
Key Ingredients & Substitutions
Coconut Oil: This oil gives a lovely tropical flavor to the soup. If you don’t have it, you can substitute with olive oil or vegetable oil, though the taste will be slightly different.
Sweet Potatoes: They add natural sweetness and creaminess. If they’re not available, you can use butternut squash or even carrots for a different flavor profile.
Curry Paste: You can adjust the amount based on your heat preference. If you don’t have curry paste, using curry powder works, but use a little more since it’s less concentrated.
Coconut Milk: Full-fat coconut milk gives creaminess. Light coconut milk or almond milk can be used as a lower-calorie alternative, but it may not be as rich.
Lime Juice: Fresh lime juice brightens the flavors. If you don’t have fresh limes, bottled lime juice is a sufficient substitute.
How Do You Blend the Soup Smoothly?
Blending the soup to a creamy consistency is key. You want it to be smooth without any lumps. Here’s how to do it:
- Use an immersion blender: This handy tool lets you blend right in the pot. Just be careful not to splash!
- If using a regular blender: Allow the soup to cool slightly before transferring to avoid heat expanding and causing spills. Blend in small batches and fill the blender only halfway.
- Return to the pot and stir well after blending for a consistent texture.
Take your time with the blending process to achieve a velvety soup that everyone will love! Enjoy your cooking adventure!
Coconut Curry Sweet Potato Soup
Ingredients List:
Base Ingredients:
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red or yellow curry paste (adjust for heat preference)
Main Ingredients:
- 4 medium sweet potatoes, peeled and diced (about 4 cups)
- 4 cups vegetable broth
Creamy Ingredients:
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Toppings and Garnishes:
- Juice of 1 lime
- Fresh cilantro leaves, chopped (for garnish)
- Toasted pumpkin seeds (for garnish)
- Coconut flakes (optional garnish)
- Red pepper flakes (optional, for sprinkling)
- Lime wedges (for serving)
Time Needed:
This delightful Coconut Curry Sweet Potato Soup takes about 10 minutes to prepare and approximately 20 minutes to cook. In total, you’ll be enjoying this warm, flavorful soup in about 30 minutes!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating up the coconut oil in a large pot over medium heat. Once heated, add the chopped onion. Sauté for about 5 minutes until it becomes softened and translucent. This step builds a great flavor base!
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook for about another minute, stirring constantly, until you can really smell those delicious aromas. They really enhance the flavor of the soup.
3. Incorporate the Curry Paste:
Now add the curry paste to the pot. Stir and cook for about 1–2 minutes to let the flavors fully release and blend together nicely.
4. Introduce Sweet Potatoes and Broth:
Add the diced sweet potatoes and vegetable broth to the pot. Bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender. They’ll break down and make the soup creamy!
5. Blend Until Smooth:
Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a blender. Just be sure to let it cool slightly to avoid any spills! Once blended, return it to the pot.
6. Mix in Coconut Milk and Season:
Stir in the coconut milk, salt, black pepper, and lime juice. Warm the soup over low heat for another 5 minutes. Don’t forget to taste it and adjust the seasoning if you like!
7. Serve and Garnish:
ladle the soup into bowls and serve it hot. Top with fresh cilantro, toasted pumpkin seeds, and coconut flakes, if you like. Sprinkle some red pepper flakes for an extra kick of heat!
8. Add Lime Wedges:
Place a lime wedge on the side of each bowl for squeezing over the top of the soup. This adds a refreshing touch that brightens all the flavors!
Enjoy your creamy, flavorful Coconut Curry Sweet Potato Soup! It’s nutritious, comforting, and packed with flavor.
Can I Use Frozen Sweet Potatoes in This Recipe?
Yes, you can use frozen sweet potatoes! Just add them directly to the pot without thawing. You may need to increase the cooking time by a few minutes until they’re tender.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or regular milk, though the soup won’t be as creamy. For a rich alternative, consider using heavy cream or a blend of half-and-half.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for an even heat.
Can I Add More Vegetables?
Absolutely! Feel free to add more vegetables such as carrots, bell peppers, or spinach for added nutrients and flavor. Just ensure they are cooked until tender before blending.
