Sweet Potato Coconut Curry Soup

A pureed soup of sweet potatoes simmered in coconut milk and vegetable broth, seasoned with ginger, garlic, curry powder and turmeric, with chopped kale stirred in at the end. The sweet potato gives it body and natural sweetness, and the coconut milk makes it creamy. It is made in one pot and serves 4, with 10 minutes of prep and 30 of cooking.

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Every ingredient is plant-based, so the soup is vegan as written.

What Goes in the Pot

Amounts are in the recipe card.

• Sweet potatoes (4 cups, peeled and cubed): sweet and creamy once cooked, and the base of the soup.
• Coconut milk (one 14-ounce can): adds richness and balances the spices and sweet potato.
• Vegetable broth (4 cups): the liquid that holds everything together.
• Olive oil (2 tablespoons), onion (1, chopped), garlic (3 cloves, minced) and fresh ginger (1 tablespoon, grated): the savory base, sautéed first. Ginger adds a zesty warmth.
• Curry powder (2 teaspoons) and ground turmeric (1/2 teaspoon): the curry flavor and the golden color.
• Kale (1 cup, chopped): its slight bitterness contrasts with the sweet potato, and it adds color.
• Salt and pepper: to taste, to balance the sweetness and richness.

How It Comes Together

Heat the oil in a large pot over medium heat and sauté the onion, garlic and ginger until the onion is translucent. Stir in the curry powder and turmeric and cook for another minute. Add the sweet potatoes, coconut milk and broth, bring to a boil, then lower the heat and simmer about 20 minutes, until the sweet potatoes are tender.

Puree the soup until smooth. An immersion blender is simplest. Without one, move the soup to a regular blender in batches, carefully. Stir in the kale and cook for 5 more minutes, then season with salt and pepper.

Adjusting the Soup

• Too thick after blending: add a bit more vegetable broth.
• Seasoning: taste as you go and adjust the salt and pepper.
• Short on time: pre-chopped or frozen sweet potatoes save prep time.

Variations

• Heartier: add chickpeas or lentils.
• Other greens: spinach or Swiss chard, which wilt into the soup like kale.
• More heat: diced jalapeños, a pinch of cayenne, or chili flakes.
• More vegetables: carrots or bell peppers.
• Brightness: a splash of lime juice.

For another savory use of coconut cream, try this coconut pineapple chili island jam with lime and red chili.

Serving

Warm crusty bread or naan is good for dipping into the creamy soup. It can also be served over cooked quinoa or rice to make it more filling. For toppings, try cilantro or parsley, toasted coconut flakes, a squeeze of lime, a swirl of coconut cream, roasted chickpeas or pumpkin seeds for crunch, or a drizzle of sriracha or red pepper flakes for heat.

Storing

The soup keeps in the refrigerator for up to 5 days, which makes it easy to make ahead..

Nutrition per Bowl

One bowl has about 350 calories, 22 grams of fat (14 grams saturated), 38 grams of carbohydrates, 7 grams of fiber, 6 grams of sugar, 5 grams of protein and 400 milligrams of sodium.

FAQ

How long does it take?

40 minutes: 10 minutes of prep and 30 of cooking.

Can I make it ahead?

Yes. Store it in the refrigerator for up to 5 days and reheat when needed.

Is it vegan?

Yes. It uses coconut milk and vegetable broth, and there is no dairy or meat in it.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us