Sweet Potato Curry Soup

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Sweet Potato Curry Soup combines sweet potatoes with a delicious base red curry recipe that is both comforting and simple to make. Serve this soup with a side of rice and some roasted cherry tomatoes for a meatless, filling meal!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Creamy Wild Rice Soup, and this healthy Detox Lentil Soup any given night of the week!

A bowl of sweet potato curry soup, with white rice and cherry tomatoes.

Curry Recipes

I declare 2020 the year of the curry. We may have been late to the bandwagon, but we’re on it now, and we’re staying! I’ve shared ALL the recipes lately, and I’m still thinking of more. They are all somewhat similar, starting with a simple base curry sauce.

My “curry bandwagon” recipes:

Overhead shot of a bowl of sweet potato curry soup with rice and tomatoes, on a wooden board.

Ingredients needed for Sweet Potato Curry Soup:

  • Olive Oil – Used to sauté the veggies.
  • Ginger and Garlic – Fresh is best, always for this recipe.
  • Onion – Yellow onion is my go-to.
  • Sweet Potatoes – Peel and dice them pretty small for faster cooking. You’ll need about six cups, or three potatoes depending on size.
  • Seasonings – Kosher salt and freshly ground black pepper, to taste.
  • Red Curry – I use Thai red curry paste. Easily found at most grocery stores.
  • Coconut Milk – Full-fat coconut milk is best.
  • Diced Tomatoes – I almost always use fire roasted tomatoes. Not too spicy, but they add the perfect flavor.
  • Broth – You can use any broth you prefer. I used lower-sodium chicken broth.
  • Lime Zest – You’ll just need about one teaspoon of zest.
  • Sugar – A pinch to balance flavors.
  • To serve – Add a pinch of red pepper flakes and serve this soup with a spoonful of white rice and some roasted cherry tomatoes. So good!
A gray tray with all the soup ingredients with labels.

How to make Sweet Potato Curry Soup:

  1. Sauté onions, garlic, and ginger. In a medium stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until slightly softened, about 3-4 minutes. Then add the ginger and garlic, and stir constantly for about a minute. You will smell the strong flavors of these fresh veggies – they make this soup delicious!
  2. Add sweet potatoes and seasonings. Then add the diced sweet potatoes, kosher salt, and ground black pepper – to taste. Continue cooking for a couple of minutes, stirring often. You’ll need a fair amount of seasonings.
  3. Add remaining ingredients. Then add the red curry paste, coconut milk, diced tomatoes, chicken broth, lime zest, and sugar. Stir and bring to a boil. Then reduce heat to a simmer and continue cooking until the sweet potatoes are fork tender. This will take about 30-35 minutes, depending on how small you diced the potatoes.
Collage of 1) the onions, ginger, and garlic in a pot, and 2) the soup with the tomato ingredients added.

4. Puree the soup. Remove the pot from the stove, and use an immersion blender to puree most of the soup. I like to add a few chunks of potatoes. You can also use a regular blender, but be careful to let the soup cool slightly before doing so.

5. Serve. Serve the sweet potato curry soup with a pinch of red pepper flakes. Add some white rice and some roasted cherry tomatoes (optional).

Collage of 1) the finished soup before blending, and 2) the soup after blending.

Is curry sauce spicy?

THIS recipe is slightly spicy, but the sweet potatoes make it more mild than other red curry recipes on my site. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them. 

  • Red Curry uses red curry paste, which include red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
  • Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color. 
  • Green Curry features green curry paste, containing fresh coriander to provide the green color, and an even milder flavor.
A spoonful of the sweet potato curry soup, overtop the bowl.
Closeup of a bowl of curry soup.

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Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A bowl of sweet potato curry soup, with white rice and cherry tomatoes.

Sweet Potato Curry Soup

Sweet Potato Curry Soup combines sweet potatoes with a delicious base red curry recipe that is both comforting and simple to make. Serve this soup with a side of rice and some roasted cherry tomatoes for a meatless, filling meal!
5 from 2 votes
Print Pin Rate
Course: Main Dish, Soup
Cuisine: American, Mediterranean
Keyword: sweet potato curry soup
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 5 (1 1/2 cup each) servings
Calories: 386kcal
Author: Sue Ringsdorf

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoons ginger
  • 3 cloves garlic
  • 1 medium yellow onion
  • 6 cups sweet potatoes – peeled and diced
  • kosher salt and freshly ground black pepper – to taste
  • 4 oz. Thai red curry paste
  • 13.5 oz. full-fat coconut milk – 1 can
  • 15 oz. fire-roasted diced tomatoes
  • 3 cups chicken broth
  • 1 teaspoon lime zest
  • 2 teaspoons sugar
  • pinch of red pepper flakes – to taste
  • white rice – to serve (optional)

Instructions

  • In a medium stock pot, heat olive oil over medium-high heat. Add the onion and saute until slightly softened, about 3 minutes. Add the ginger and garlic and cook another minute, stirring constantly. Then add the sweet potatoes and the salt and pepper, and cook for another 2-3 minutes.
  • Next add the red curry paste, the coconut milk, diced tomatoes, chicken broth, lime zest, and sugar – and bring to a boil. Then reduce heat to a bubbling simmer until the potatoes are fork tender. This will take about 30-35 minutes or so, depending on the size of the sweet potatoes.
  • Use an immersion blender or a regular blender to puree a portion of the soup. I prefer to leave a few chunks of the sweet potatoes.
  • Serve with a pinch of red pepper flakes, some white rice, and some roasted cherry tomatoes. You could also add some roasted chicken to this soup for the meat lovers.

Video

Nutrition

Calories: 386kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 16g | Sodium: 747mg | Potassium: 870mg | Fiber: 7g | Sugar: 13g | Vitamin A: 26555IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. I love it when this soup is my meal prep for the week. Outstanding!

  2. Jackie Thill says:

    So Im reviewing this for myself (ha!), because my husband isn’t a fan of curry with sweet potatoes or soups with sweet potatoes. I, personally, love the richness and the sweetness of sweet potatoes in almost any hot dish, so this was right up my alley.
    If you are like me in this way, you’ll enjoy this curry. I added shredded chicken, which isn’t necessary but it gave it an extra bit of texture that we all liked. I served it over rice, and also with naan, so it was a fully carb loaded meal. Great for a cold winter’s night. It has some heat but not too much. If you like more you can add the red pepper flakes (which we did) and/or sriracha.

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