This Sweet Potato Curry Soup is warm and cozy, packed with creamy sweet potatoes and a burst of spicy curry flavor. It’s a hug in a bowl on chilly days!
I love making this soup because it’s so easy and quick. Just blend it up and enjoy! You might even slurp it straight from the bowl—who’s judging? 😉
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the soup, providing natural sweetness and creaminess. If you’re out of sweet potatoes, regular potatoes or butternut squash can work as good substitutes.
Chickpeas: They add protein and texture. If you’re looking for a change, you can use white beans or lentils instead. Even tofu can be a nice alternative for a different protein source.
Spices: Curry powder gives this soup its unique flavor. Feel free to experiment with garam masala or use a combination of curry spices you enjoy. If you want less heat, skip the cayenne pepper!
Coconut Milk: This adds creaminess to the soup. For a lighter version, you can substitute with almond or cashew milk, but your soup will be thinner. For a richer option, try heavy cream.
How Do You Get the Best Flavor from Your Spices?
Cooking with spices can be tricky, especially when trying to extract their full flavor. The key is to toast them briefly before adding other ingredients. This helps release their essential oils and aromas.
- Make sure to cook spices with the onion, garlic, and ginger for just a minute. This way, they become fragrant!
- Adjust the quantity of spices to suit your taste; some like it spicier while others prefer milder flavors.
What’s the Best Way to Blend Your Soup Smoothly?
Blending the soup is where the magic happens! Using an immersion blender is super handy as you can blend it directly in the pot, but if you’re using a regular blender:
- Let the soup cool slightly before blending, and don’t fill the blender too full to avoid spills.
- Blend in batches if needed, then combine everything back in the pot for a smooth, creamy texture.
By following these tips, you’ll create a delicious Sweet Potato Curry Soup that’s sure to warm you up! Enjoy!
Sweet Potato Curry Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1-2 tablespoons curry powder (to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
Liquid Ingredients:
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
Additions:
- 2 cups fresh spinach leaves
- Juice of 1 lime
- Salt and black pepper to taste
Garnishes:
- Pumpkin seeds (pepitas) for garnish
- Red chili flakes for garnish (optional)
How Much Time Will You Need?
This delicious Sweet Potato Curry Soup takes about 10 minutes to prepare and about 30 minutes to cook. You’ll spend a little time cutting up the veggies and then just let it simmer until everything is lovely and tender. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. This is where the smell starts getting good!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and grated ginger. Cook them for another 1-2 minutes until they’re aromatic. Be careful not to burn them; we want nice and fragrant, not bitter!
3. Incorporate the Spices:
Now it’s time to add the spices! Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper if you like it spicy. Cook the mixture for about 1 minute. This helps release the spices’ flavors and makes your kitchen smell incredible.
4. Add Sweet Potatoes and Chickpeas:
Chop up your sweet potatoes and toss them into the pot along with the rinsed chickpeas. Stir well to coat everything in those lovely spices.
5. Simmer:
Pour in the vegetable broth and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender enough to easily poke with a fork.
6. Blend the Soup:
If you have an immersion blender, blend about half of the soup to get a creamy texture while leaving some chunks for character. If you don’t have one, carefully transfer about half the soup to a regular blender, blend it, and then return it to the pot.
7. Add Coconut Milk and Spinach:
Stir in the coconut milk and the fresh spinach leaves. Let it cook for another 5 minutes until the spinach is nicely wilted and everything is heated through.
8. Season to Taste:
Finish off by squeezing in lime juice and season with salt and pepper according to your taste preferences.
9. Serve and Enjoy:
Serve the soup hot in bowls. Garnish with pumpkin seeds and a sprinkle of red chili flakes if you’re feeling fancy. Enjoy your vibrant, creamy, and comforting Sweet Potato Curry Soup!
Can I Use Different Types of Potatoes?
Absolutely! If sweet potatoes aren’t available, you can substitute with regular potatoes or even butternut squash for a slightly different flavor and texture.
How Can I Make This Soup Spicier?
To amp up the heat, you can add more cayenne pepper or even toss in some chopped fresh chilies. Just be sure to taste as you go to find the perfect level of spice for you!
Can I Store Leftovers?
Yes! Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of broth or coconut milk if needed to maintain creaminess.
Is It Possible to Freeze This Soup?
Yes, you can freeze the soup! Store it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove. Stir well, as it may separate during freezing.