One pot sweet potato and coconut curry soup that’s perfect for the onset of cold autumn weather!
With only a handful of ingredients this sweet potato soup comes together in just 40 minutes! It’s also naturally vegan and gluten free!
There are many recipes that sweet potato is great for (it features a lot on the blog!) but when autumn starts all I want to do is turn it into cosy soups.
But not just any old soup, it has to be one packed with flavour. And that’s where the spices come in! Curry powder, garam masala, turmeric, ginger, cumin and chilli powder.
This mix of spices together with the creamy coconut milk and sweetness of the sweet potato is a dream combination. I’m pretty certain you’ll be going for seconds!
How to make sweet potato and coconut curry soup:
In a large pot/pan heat 1/2 tbsp of coconut oil on medium heat. Once melted add the finely chopped red onion and fry for a few minutes before adding crushed garlic.
Once the onion is soft and translucent add the spices. Give it a good stir and fry for about 20 seconds until fragrant.
Now it’s time to add the sweet potato, coconut milk and stock. This is left to simmer for bout 20 minutes until the sweet potato is soft through, use a knife to check.
I used three medium-large sweet potatoes, which was about 1kg/2.3lb. Peel them and then cut into 1.5 inch chunks. I cut the sweet potatoes into discs and then into cube sized pieces.
It doesn’t really matter what size you cut them into just bear in mind it will affect the cooking time. You also want to make sure you are picking the orange skinned variety not the white.
Whilst the soup is cooking it’s time to make the toasted coconut flakes. These add some texture to the soup and they taste so delicious!
In a dry frying pan on low-medium place the coconut flakes in a even layer and toast for a few minutes on each side until lightly golden! Keep an eye on them as you don’t want them to burn.
Once the sweet potato is soft through we can blend it. I use a hand held blender for this so I don’t have to transfer it to a blender. But if you don’t have one use the latter!
Add the juice of one lime and add salt and pepper to taste. I find I don’t need to add much salt as the vegetable stock already has salt in.
Serve and top with the coconut flakes, chopped fresh coriander, drizzle of vegan cream and some extra chilli powder (if you like it hot!). It would also be delicious with some toasted sourdough (or gf bread) for more of a meal!
For more sweet potato recipes you may enjoy these!
As always if you make this sweet potato and coconut curry soup be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 3 sweet potatoes (~1kg/2.2lbs)
- 1 tbsp coconut oil
- 1 red onion
- 3 garlic cloves, crushed
- 1 tbsp curry powder, medium
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- Pinch of hot chilli powder (optional, add to taste)
- 1 tin (400ml) coconut milk, full fat
- 400ml vegetable stock
- 1 lime
- 1/2 cup coconut flakes,
- Handful fresh coriander
- Peel the sweet potatoes and cut into 1.5 inch sized pieces.
- Heat the coconut oil in a large heavy bottom pan on medium heat. Finely dice the onion and add once the oil is melted.
- Cook for a few minutes until soft and translucent then add the crushed garlic. Cook for another minute.
- Add all the spices and cook for 20 seconds, stirring, until fragrant.
- Add the sweet potato, coconut milk and vegetable stock. (I add the stock cube to the empty tin and fill up with hot water).
- Bring to a simmer and leave for about 20-25 minutes until the sweet potato is soft through.
- In the meantime make the toasted coconut flakes. In a dry pan on low-medium heat, add the flakes in an even flat layer.
- Cook for a few minutes on each side until turning golden. Take off the heat. They may soften but they will crisp up again when cooled.
- When the sweet potato is soft (pierce with a knife to check) blend the soup with a hand held blender until smooth and creamy.
- Add the juice from the lime and add salt and pepper to taste. I find it doesn't need much extra salt as the stock already contains salt. I like this soup quite thick but if you want it thinner add a little more water.
- Serve and top with toasted coconut flakes, chopped fresh coriander and extra chilli powder if you like it hot!
Will freeze well or keep in the fridge for 3-5 days in an air tight container.
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