Can I make Sweet Potato Curry Soup in advance?

Absolutely! This soup stores well in the fridge for up to 5 days, or you can freeze it for up to three months. Just be sure to let it cool completely before transferring it to airtight containers for freezing.

What can I substitute for coconut milk?

If you prefer not to use coconut milk, you could use other plant-based milks like almond or oat milk. However, be aware that this may change the flavor and texture of the soup.

How spicy is this soup? Can I adjust the heat?

The heat of the soup largely depends on the curry powder used. For mild soup, choose a mild curry powder, or reduce the amount used. If you prefer more spice, consider adding fresh chilies or using hotter curry powder.

Can I add protein to the Sweet Potato Curry Soup?

Yes! Consider adding lentils, chickpeas, or even tofu to increase the protein content of the soup. You can stir them in towards the end of the cooking process once the sweet potatoes are tender.

Is Sweet Potato Curry Soup suitable for vegans?

Yes, this soup is completely vegan-friendly as all of its ingredients are plant-based, making it a perfect choice for those following a vegan diet.

Sweet Potato Curry Soup - 15-Minute Flavorful Recipe

Ingredients

Scale

1 Onion, chopped
3 cloves Garlic, minced
1 tablespoon Ginger, grated
2 Sweet Potatoes, cubed
2 teaspoons Curry Powder
1 teaspoon Cumin
Salt and Pepper, to taste
4 cups Vegetable Broth
1 can Coconut Milk

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Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing for 3–4 minutes until fragrant and translucent.
Add the cubed sweet potatoes, curry powder, cumin, salt, and pepper. Stir well to coat the sweet potatoes with the spices.
Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for approximately 20 minutes, or until sweet potatoes are fork-tender.
Stir in the coconut milk and blend the soup until smooth. Serve warm and enjoy!

Notes

For added protein, consider incorporating lentils or chickpeas. Top with fresh herbs or a squeeze of lime for a fresh twist.

Author: Eleanor Quin
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Blending
Cuisine: Indian
Diet: Vegan

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 300mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg