Updated: Nov 28, 2022
Thank you all so much for the sweet birthday wishes yesterday. I had a great day, although today is even better because the sun is shining for the first time in 3 days.. (I know, I’m so spoiled living where I do). Dreary weather just gets me so down…
But it takes a few gloomy days to feel grateful for the gorgeous days… and if it weren’t for the occasional grey sky, I probably wouldn’t make as much soup as I do.
We’ve been eating this one all week. It’s so hearty, warming and surprisingly easy. We’ve got just over a month of winter left to go (in our world), and I’m pretty sure this recipe will help get us through it…
curried sweet potato soup
Ingredients
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoons madras curry powder
- 2 medium sweet potatoes, chopped into cubes
- 1/2 cup peas, can be frozen
- 1 can lite coconut milk, 2 cups
- 2-4 cups veggie broth, less for a thicker consistency, more for thinner
- 2 tablespoons brown sugar
- squeeze of lime, one juicy lime
- a few handfuls of spinach
- salt
- handful of chopped cilantro, for garnish
- a few pinches of red pepper flakes
Instructions
- In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
- Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
- Stir in the peas and spinach and cook for just another minute or two.
- Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
- Top with cilantro and serve with naan bread on the side.
Another question after making this for the umpteenth time :D, can I use swiss chard instead of spinach?
For the curry, I can’t find madras anywhere in our shops here, would regular curry work?
Thank you!
Hi Nina, yes and yes! Feel free to use chard and sub regular curry powder.
Hello, I’d like to try this. Can I make it without sugar and it will be just as good, or what should I substitute?
Hi Nina, the sugar helps balance the flavors here, but you could reduce it or skip it if you like. A little honey or agave would also work.
Miam we loved it!!
Hi Rachel, so glad you enjoyed the recipe!
This is one of my favorite soups!!!!! 🙂
I’m so happy to hear!
This sounds incredible! Silly question but do you peel the sweet potatoes first? Thank you!!!
Yes, they’re peeled. Sorry, this is an older recipe and we’re much better with those kinds of details now 🙂
This soup is perfect. I decided to make it as I had quite a lot of sweet potatoes in my kitchen and it is spot on. It turned out I had no curry powder left so I ended up making my own madras for the first time. So all in all – a great culinary adventure. I made the soup for three days and it lasted one and a half, which gives you a hint how yummy it is 😀 Loving your recipes woman!!
Hi Marta, I’m so glad you loved the soup!
YUMMERS! Easy, quick, and delicious! Great week night dinner. I did peel the sweet potatoes, and used Better than Bouillon for the vegetable broth which has a heartier flavor and doesn’t water your soups down
Hi Cyndy, I’m so glad you loved it!
I would like spiralized and other heallty meals
SO SO good. I’ve made this twice now and it’s been fabulous each time. Thanks for such a great recipe!
you’re welcome, I’m so glad you enjoyed it! 🙂
So, I was doubtful of this recipe but really enjoyed it. The one change I made was that I swapped chickpeas for the peas. Super yummy!
Ha, I’m so glad you liked it! :). I love the idea of chickpeas in here (well, ok I love the idea of chickpeas in anything)…
I love your blog, thank you for all your delicious recipes! I made this tonight for a few friends who came over to dinner. I followed the recipe quite closely (including accompanying the dish with naan). The only things I substituted were chicken broth for vegetable broth and olive oil for coconut oil (didn’t have either of the ingredients the recipe called for on hand). Came out fantastic! SO yummy.
Hi Nicolette – thanks! I’m so glad you liked it. Mmm… naan with this soup sounds so perfect 🙂
This soup is sooooooooooooooo! 🙂 Good! It’s a cold day here in Maryland, and this soup is oh so perfect, and perfectly yummy! I used kale and spinach and it is great! Thanks for a truly delicious recipe!
Ooh, I’m so glad you liked it! It’s by far one of my favorites 🙂
Hi! I know this is an old post, but does this soup freeze/reheat well?
Thanks!
Love this soup and have made numerous times now. I make a double batch and while it tends to thicken up give a couple of days in the fridge, I like to serve the leftovers over rice for another yummy meal. 🙂
This was so good!! I roasted the cubed sweet potatoes in the oven before adding to the soup. Definitely easy enough for a weeknight meal.
I tried this recipe out tonight and it was amazing!! Thanks!
Like your site. Thank a lot for posting this. I’ll check to your site to find out more and recommend my acquaintenances about this website.
Wow thanks for the recipe – I just made it for dinner tonight and it was devine. Thanks again
Hi Kellie, glad you liked it!
Dear Jeanine, I’m Ana, a vegetarian from Romania, and I simply love your recipes and photos! I got very inspired by your Curried Sweet Potato Soup, so I decided to cook it too. It was awesome! Here is the result in pictures http://www.blogculegume.ro/supa-de-cartof-dulce-cu-curry-si-lapte-de-cocos/. Thanks!
The cold came back today– and this soup was perfect for it! We added a healthy dose of red pepper to the grown-up’s bowls and it was delicious!