Sweet potato cubes simmer with ginger and curry powder until soft enough to blend. Light coconut milk gives the puréed soup a smooth finish, and lime juice balances the sweetness.
At our table
When we made this soup at home, it was such a hit that everyone had started eating before the table was even set.
Original photos from our kitchen.
Why you will like this recipe
- Soft sweet potatoes blend into a smooth base without a separate flour thickener.
- Ginger and curry powder flavor the soup before the coconut milk is added.
- Lime juice goes in after blending for a fresh contrast to the sweet potato and coconut.
Substitutions
Butternut squash can replace sweet potato by weight. Use mild or hot curry powder to control the heat.
Ingredient choices and cooking cues
Sweet potato gives this soup both its body and its naturally sweet flavour. Cut the sweet potatoes into even 1-inch / 2.5 cm pieces so they soften together; otherwise, a few firm cubes can interrupt an apparently smooth puree. They should crush easily against the side of the pot before blending. A deep orange colour does not tell you whether the centres are tender, so check a larger piece.
Cooking the curry powder briefly with the onion, garlic and ginger helps spread its flavour through the oil. Keep stirring and move on when the spices smell fragrant. A scorched spice mixture can taste bitter throughout the soup, so avoid waiting for it to become dark. Curry powders differ in heat and seasoning, which makes tasting the finished soup more useful than assuming every brand behaves alike.
Light coconut milk softens the spice and contributes a rounded finish. Blend the sweet potato and broth first, then stir in the coconut milk so the final texture is easier to judge. Lime gives the sweetness a sharper edge and helps the ginger stand out. Add it at the finish and check the salt after the full mixture comes together.
Storage and reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently to a simmer.
For another soup recipe, see our roasted tomato basil soup.
Recipe card
Spiced Sweet Potato Coconut Soup
Ingredients
Method
- Heat oil in a large pot. Cook onion for 5 minutes. Add garlic, ginger, and curry powder for 30 seconds.
- Add sweet potatoes, broth, and salt. Bring to a boil and simmer for 18 to 22 minutes, until very tender.
- Blend until smooth. Stir in coconut milk and lime juice.
- Warm gently for 3 minutes, adjust seasoning, and serve.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 202 kcal |
| Protein | 3.7 g |
| Fat | 7.2 g |
| Saturated fat | 3.9 g |
| Carbohydrate (including fiber) | 32.7 g |
| Fiber | 7.5 g |
| Sugar | 13.1 g |
| Sodium | 288 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Can I make it less rich?
Replace half the coconut milk with additional broth.
What toppings work well?
Try chopped cilantro, toasted pumpkin seeds, or a spoonful of unsweetened plain plant-based yogurt.
Why is the soup thicker than I expected?
Sweet potatoes vary in moisture and starchiness. Stir in vegetable broth until the puree falls easily from a spoon. Make the adjustment after the coconut milk is incorporated, since that also changes the consistency.
How can I avoid a fibrous texture?
Peel the sweet potatoes well and cook them until fully soft. Blend thoroughly rather than stopping as soon as the large pieces disappear. If persistent fibres remain, passing the soup through a sieve gives a smoother finish.
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