Curried Sweet Potato Soup

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Difficulty: Beginner
Servings: 4
Calories: 260
Description

This warm, creamy sweet potato soup is gently spiced and easy to prepare, making it perfect for busy evenings or low-energy days. It blends smoothly and reheats well, so it is a comforting option to keep on hand.

Ingredients
  • 4 medium to large sweet potatoes, cooked until soft and scooped from their skins
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 can diced tomatoes, about 15 ounces, fire roasted if preferred
  • 1 can light coconut milk, about 15 ounces
  • 2 to 2 1/2 teaspoons curry powder or a small spoon of red curry paste, adjust to taste
  • 2 cups water or light vegetable broth, add more if you prefer a thinner soup
  • Salt and black pepper to taste
Instructions
  1. 1
    Cook the sweet potatoes until tender, then let them cool slightly and scoop the flesh into a bowl.
  2. 2
    Warm the olive oil in a large pot over medium heat. Add the onion and cook until it softens and turns lightly golden.
  3. 3
    Pour in the tomatoes, coconut milk, curry seasoning, and the water or broth. Give everything a gentle stir and bring it to a slow simmer.
  4. 4
    Add the sweet potato flesh and mix it in so it warms through and begins to break down.
  5. 5
    Blend the soup until smooth using an immersion blender, or carefully blend in batches.
  6. 6
    Return the soup to a gentle simmer, season with salt and pepper, and adjust the consistency with more liquid if you like.
  7. 7
    Let it sit for a few minutes before serving so the flavors settle together.
Note

This soup keeps well in the fridge for several days and reheats gently.
It freezes nicely for make-ahead meals, just cool completely before freezing.
You can add a pinch of smoked paprika or a splash of lime juice to shift the flavor profile.

Keywords: soup
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