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Curried Sweet Potato Soup – Easy, Creamy & Delicious

Curried Sweet Potato Soup in a rustic bowl with toppings
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This Curried Sweet Potato Soup is a soul-hugging bowl of goodness, made with creamy coconut milk, warming spices, and hearty sweet potatoes. It’s easy to make and perfect with flatbread for dunking.

Ingredients

Scale
  • 2 lb / 1 kg sweet potatoes, peeled and diced into bite-sized chunks
  • 4 cups / 1 litre chicken stock (or vegetable stock)
  • 1 (14 oz / 400 ml) can coconut milk
  • 1 large onion, finely diced
  • 3 cloves garlic, finely diced
  • 2 tsp finely diced ginger
  • 1 tbsp hot curry powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp coconut oil (or olive oil)
  • Salt and pepper, to taste

To serve (optional):

  • Flatbreads
  • Drizzle of cream or reserved coconut milk
  • Crispy fried onions
  • Coriander/cilantro

Instructions

1. In a large pot over medium heat, melt coconut oil. Add the diced onion and fry until soft and golden.

2. Stir in garlic and ginger. Cook for another couple of minutes until fragrant.

3. Add curry powder, paprika, cumin, ground coriander, and turmeric. Toast the spices for about 1 minute.

4. Add diced sweet potatoes, then pour in the stock and coconut milk. Season with salt and pepper and stir everything together.

5. Simmer for 20–30 minutes, or until the sweet potatoes are completely tender.

6. Turn off the heat and blend the soup with a hand blender until smooth. Do not over-blend.

7. Adjust thickness by adding more stock if needed, or simmering to reduce.

8. Taste and adjust seasoning as desired.

9. Serve hot with optional toppings like cream or coconut milk drizzle, crispy onions, and cilantro. Enjoy with flatbreads.

Notes

To reduce spice, use mild curry powder. For more heat, add cayenne pepper after cooking.

Soup keeps in the fridge for 3–5 days in a sealed container. Reheat gently on the stove or in the microwave.

Freezes well — thaw in the fridge and reheat before serving.

Try garnishing with toasted coconut flakes or crushed peanuts for a twist.

Avoid over-blending as it can affect the soup’s texture.

Find it online: https://cookingwithramsay.com/curried-sweet-potato-soup/