Smooth Coconut Curry Sweet Potato Soup
A kick of spicy cayenne and curry, and a smooth, rich coconut milk make this soup an easy Fall meal that comes together quickly and only requires 6 ingredients.
We ate some amazing food while we were in the Philippines. It was simple but flavorful with lots of mango and pineapple, and rice with every meal. The meat was about as fresh as it gets (chicken and fish all from the island or sea around it).
I ate a really delicious vegetable curry while I was there (it cost about 1.50 USD) that was loaded with sweet potatoes, green beans and carrots. I have been craving it since we left! This soup doesn’t come close to how good that curry was in Siargao, but it’s still pretty good. What’s more is that it only has a few ingredients, and it is pretty hard to mess up. It’s my way of saying hello to Fall here, but still trying to hold on to those tropical vacation vibes.
- olive oil or coconut oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 4 cups peeled and chopped sweet potatoes (about 4 small potatoes)
- 4-6 cups unsweetened coconut milk (not the canned kind, I used the carton from Trader Joes that has a lower fat content around 4.5 grams per cup)
- 1 Tbsp plus 1 tsp curry powder
- pinch of cayenne
- salt and pepper
- pumpkin seeds to top (optional)
- Heat a medium sized pot over medium heat, and add about 1-2 Tbsp oil. When oil is hot, add onions and garlic and season with salt and pepper. Cook until onions are translucent and fragrant but not brown.
- Add curry powder and cayenne and stir constantly for about 1 minute until curry is a little toasted and fragrant but not burnt.
- Add sweet potatoes and stir together with onions and curry just to combine.
- Add 4 cups coconut milk (or enough to cover potatoes), stir together and increase heat to medium-high heat. Bring to a low boil.
- Reduce heat to low so that soup is at a simmer and cover. Cook until potatoes are tender, about 30-45 minutes. Remove from heat and bring temperature down so that the soup isn't piping hot.
- In two or three batches, depending on the size of your food processor, blend soup until smooth, adding remaining coconut milk to thin the consistency of the soup so it isn't super heavy, unless you like it that way.
- If you're going to eat right away, add soup back into the pot to heat up again. Season with salt and pepper if needed, and top with pumpkin seeds to garnish.
October 27, 2016 @ 8:47 am
I think will try this on Saturday. Too bad you are missing the snow here in CT today 🙂
October 27, 2016 @ 9:23 am
Too bad!!!
October 30, 2016 @ 6:14 pm
What do you think this would be like with butternut squash? Thats what I got by mistake to make this recipe. I knew it was something that color.
October 30, 2016 @ 6:16 pm
I think it would just as good! Might take a little bit longer but should be fine! Let me know how it goes:)
October 30, 2016 @ 6:22 pm
You can text me in the future since I’m not on Facebook anymore! 860-977-9192
October 27, 2018 @ 6:51 am
This is SO GOOD!!! Creamy but no cream in it! Curry flavor is just right using 4 cups milk. Doubling the recipe next time!