Easy 45-Minute Creamy Sweet Potato Soup
A silky, curry-spiced sweet potato soup made creamy with coconut milk, ready in one pot in 45 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for heat
- 2 pounds sweet potatoes, peeled and cubed about 3 medium
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk plus extra for drizzling
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt more to taste
- 1/4 teaspoon black pepper
- fresh cilantro, for garnish optional
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, ginger, curry powder, smoked paprika, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add the cubed sweet potatoes and 4 cups vegetable broth. Increase heat and bring to a boil, then reduce to a simmer. Cover and cook for 20 to 25 minutes, until the sweet potatoes are fork-tender.
- Remove the pot from heat. Blend the soup until completely smooth using an immersion blender directly in the pot, or carefully in batches in a stand blender.
- Return the soup to low heat (pour back into the pot if using a stand blender). Stir in the coconut milk, lime juice, salt, and black pepper. Simmer for 5 minutes to let the flavors meld.
- Taste the soup and adjust salt or lime juice as needed.
- Ladle into bowls and top with fresh cilantro and a swirl of coconut milk, if desired. Serve warm.
Notes
Store cooled soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth to loosen if needed.