Shot of a bowl of pureed sweet potato soup. Soup is displayed on a wood cutting board set on a red napkin. Sliced sweet potatoes in the background.

Curried Sweet Potato Soup

Shot of a bowl of pureed sweet potato soup. Soup is displayed on a wood cutting board set on a red napkin. Sliced sweet potatoes in the background.

Curried Sweet Potato Soup

Creamy sweet potato soup seasoned with Indian-inspired spices.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes, Sides, Soups and Stews
Servings 4 Servings

Equipment

  • Immersion blender or food processor.

Ingredients
  

  • 2 teaspoons butter, or olive oil
  • 1 small onion, diced
  • 2-3 cloves garlic, diced
  • ½ jalapeño pepper, finely diced
  • 1 centimeter fresh ginger, grated
  • 1 large sweet potato, peeled and diced
  • 2-3 cups vegetable broth
  • salt and pepper, to taste
  • cilantro, chopped
  • green onions, chopped
  • sour cream

Spices

  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 tablespoon of your favorite curry powder or paste

Instructions
 

  • Prepare your vegetables.
  • Put a pot on medium heat and add the butter or oil. Once it’s hot, add the onion. Let it cook, stirring occasionally, until it’s translucent.
  • Add the garlic and cook for another minute. If using raw spices instead of curry powder, add the cumin seeds and cook for another minute.
  • Add the jalapeño, ginger, and other spices, then stir.
  • Add the sweet potato, then stir until everything is coated and mingled.
  • Add enough broth to cover the vegetables. Bring it to a boil and turn the heat down until the soup is just simmering.
  • Let the soup cook until the sweet potato is tender, about 20 minutes.
  • Taste the broth. Season it with salt, pepper, and any other spice you think it needs more of. Once seasoned to your liking, take the soup off the heat and purée it with an immersion blender or food processor.
  • Serve with freshly chopped cilantro or green onions aswell as a dollop of sour cream.

Notes

Variations
  • Add a can of coconut milk, but use that much less broth.
  • Add 2 tablespoons peanut butter.
Recipe used with permission from Leanne Brown, author of "From Scratch."
Keyword Comfort Food, One Pot Meals, Slow Cooker, Vegetarian
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