CURRIED SWEET POTATO SOUP

CURRIED SWEET POTATO SOUP

Curried Sweet Potato Soup is a vibrant and flavour-packed bowl that warms both body and soul. This single-serve recipe balances the natural sweetness of cubed sweet potato with the earthy depth of curry powder, all brought together in a silky base enhanced by garlic and coconut oil. It’s the perfect quick lunch or light dinner, which is nourishing, comforting and ideal when you want something satisfying yet simple. The soup is vegan, gluten-free and naturally low in fat, making it accessible for a wide array of dietary preferences. With just five ingredients, this one-pot wonder delivers complex taste with minimal hassle. Enjoy it on cool days or anytime you crave a clean and exotic twist to your weeknight routine. Garnish with fresh coriander or a drizzle of coconut milk to elevate this naturally wholesome delight.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

African

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

• ½ cup cubed sweet potato (peeled)

• 1 cup vegetable broth (low sodium)

• ½ tsp curry powder

• 1 garlic clove, minced

• 1 tsp coconut oil

FULL NUTRITIONAL INFORMATION

• Calories: 107.2 kcal

• Fat: 4.7 g

• Saturated Fat: 3.8 g

• Carbohydrate: 15.3 g

• Sugar: 3 g

• Sodium: 73.5 mg

• Fiber: 2.7 g

• Protein: 1.4 g

• Calcium: 39.5 mg

• Iron: 0.7 mg

• Potassium: 259 mg

PREPARATION

• Prepare Sweet Potato: Peel and cube sweet potato into pieces greater than 2 cm for even cooking.

• Sauté Garlic: Warm coconut oil in a small saucepan over medium heat. Add garlic and sauté for 1 min until fragrant.

• Add Sweet Potato And Curry: Stir in sweet potato cubes and curry powder, coating them in the oil for 1 to 2 minutes to bloom the spice.

• Pour Broth And Simmer: Add vegetable broth. Bring to a gentle boil, reduce heat, cover and simmer for 12 to 15 minutes until sweet potato is very tender.

• Blend Smooth: Use an immersion blender to purée until velvety smooth. Alternatively, blend carefully in small batches.

• Season And Serve: Taste and adjust salt and pepper. Reheat gently if required, then ladle into a bowl and garnish as desired.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Even Cubes Matter: Consistent sweet potato size ensures uniform cooking and smooth texture.

• Bloom Curry Powder: Toasting the spice briefly helps release its depth and aroma.

• Simmer Gently: Avoid vigorous boiling, which may cause the mixture to split or thicken too quickly.

• Cool Before Blending: If using a countertop blender, cool for a minute to prevent steam pressure accidents.

• Garnish Creatively: A swirl of coconut milk, fresh coriander or chilli flakes adds visual appeal and flavour lift.

VARIATIONS

• Add Creaminess: Stir in a tablespoon of oat or coconut cream before blending for extra richness.

• Protein Boost: Mix in a spoonful of cooked red lentils or chickpeas after blending.

• Heat It Up: Add a pinch of chilli powder or a dash of sriracha for spice lovers.

• Add Vegetables: Include diced carrot or pumpkin to boost bulk and nutrition.

• Herb Touch: Simmer with a bay leaf or a sprig of thyme for subtle herbal notes, removing before blending.

PREPPING AND STORAGE

• Refrigeration: Allow soup to cool, then store in an airtight container in the fridge for up to 3  Reheat gently with stirring.

• Freezing: Transfer cooled soup into freezer-safe jars or silicone moulds and freeze for up to 2  Thaw overnight before reheating.

• Reheat Tips: Warm slowly over low heat and stir; add a splash of broth if the texture thickens.

• Batch Prep: Double the recipe and portion into jars for quick weekday meals.