Sweet Potato Soup Recipe
A simple sweet potato soup simmered with carrots, celery, ginger, and curry, blended until smooth and finished with coconut milk for a creamy finish.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 4 medium sweet potatoes peeled and cubed
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon curry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low sodium vegetable broth
- ½ cup can light unsweetened coconut milk
- Fresh cilantro for serving
- Toasted cashews for serving
Instructions
- In a large pot over medium heat, heat the olive oil. Cook the onions, celery, and carrots until soft and translucent, about 5–7 minutes.
- Add the sweet potatoes, ginger, coriander, and curry and cook until fragrant, about 2 more minutes.
- Add the vegetable broth and bring the mixture to a boil. Lower the heat, cover, and simmer until the sweet potatoes are tender, about 30–35 minutes.
- Puree the mixture with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro and roasted cashews, if desired.
Video
Notes
My Top Tip: Check some of the larger sweet potato cubes with a fork before blending. If the centers still resist, keep simmering; undercooked pieces can make the soup grainy.
Storage: Store leftover sweet potato soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warmed through.
Freezing: Freeze the sweet potato soup without toppings in a freezer-safe bag or container, leaving room for expansion. It'll keep for up to 6 months. Thaw overnight in the fridge and stir well as it reheats.
Nutrition
Calories: 192kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 943mg | Potassium: 644mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25232IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
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