Easy Southern-Style Curried Sweet Potato Soup
A warm, comforting Southern-style curried sweet potato soup made in one pot. This easy, flavorful soup blends sweet potatoes with aromatics and spices, perfect as a hearty side dish for dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Liquids
- Main Ingredients
- Spices
- Seasoning
- Garnish
Let’s make it
Cooking
Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and minced garlic. Cook until softened and fragrant, about 5 minutes.
Cooking
Stir in the curry powder and ground cumin and cook for 1 minute to toast the spices.
Cooking
Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer until sweet potatoes are tender, about 20 minutes.
Finishing
Using an immersion blender (or transfer in batches to a blender), puree the soup until smooth and creamy.
Finishing
Stir in the coconut milk and simmer gently for 5 more minutes to combine flavors. Season with salt and black pepper to taste.
Serving
Ladle soup into bowls and garnish with chopped cilantro and lime wedges if desired. Serve warm as a hearty side dish.
Tips & notes
For extra depth of flavor, roast the sweet potatoes before adding them to the soup, or add a pinch of smoked paprika for a subtle smoky note. Adjust curry powder heat to your preference, starting lower if desired.
Saving it for later
Refrigerate leftovers promptly in an airtight container for up to 4 days. Stir well before serving.
Reheating
Gently reheat the soup on the stove over low heat, stirring occasionally. Add a splash of vegetable broth or water if the soup is too thick. Heat until steaming hot throughout.
