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Curried Sweet Potato Soup

A vibrant, warming sweet potato soup with coconut milk and curry spices.

vegan gluten-free vegetarian
🔥 Calories per serving: 380
🍽️ Serves: 4
⏱️ Prep: 12 min
🍳 Cook: 30 min
Ingredients
Chicken Broth 3 cups
Chili Powder ½ tsp
Coconut Milk 1 can, 14 oz
Cumin 1 tsp
Garlic 3 cloves
Lime ½
Olive Oil 2 tbsp
Onion 1 medium
Paprika 1 tsp
Salt 1.5 tsp
Sweet Potato 3 large
Instructions
  1. Peel and dice sweet potatoes into 1-inch pieces. Dice onion, mince garlic.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook 6 minutes until soft.
  3. Add garlic, cumin, paprika, and chili powder. Cook 1.5 minutes until very fragrant.
  4. Add sweet potatoes and toss in the spices. Cook 2 minutes.
  5. Pour in chicken broth and bring to a boil. Reduce heat and simmer 20 minutes until sweet potatoes are completely tender.
  6. Blend until completely smooth with an immersion blender.
  7. Stir in coconut milk and season with salt. Simmer 5 more minutes.
  8. Taste — adjust spices or salt. The soup should be vibrant orange, creamy, and warmly spiced. Squeeze in lime off the heat for brightness.
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