Curried Sweet Potato Soup

Curried Sweet Potato Soup 2/2
Curried Sweet Potato Soup – recipe in post

Some days, I wake up cold. I eat oatmeal for breakfast, and clutch my shivering fingers around hot mugs of tea. I run, fidget, and move to keep away the chill, but it just isn’t enough. Then I make soup – big bowls of steaming comfort waiting to be sipped, every bite warming me up from the inside out. Some days, there’s nothing better.

Here where I am, it’s soup season. It’s just gotten cold, and my internal furnace hasn’t prepared for the rainy nights and windy days.

With the onset of fall, I’ve been all over the festive dessert making… but now it’s time for something warm, and savory. Every year I look forward to making this soup – I’ve made it every autumn since I first found the recipe. It’s thick, creamy, with just a touch of heat. Good for the body, good for the soul, and good for that lazy part of me that just wants to throw everything into a pot and be done.

What’s your favorite cold weather soup? Do tell!

Curried Sweet Potato Soup
Slightly adapted from Melody Polakow
Gluten-Free, easily made Vegan* – makes 4-5 servings

2 TBSP coconut oil
2 TBSP curry powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cinnamon
1/8th tsp. nutmeg
1 large onion, diced (white or yellow)
8-9 cloves garlic, minced
2 TBSP freshly grated ginger
1/4 tsp. sea salt
2 TBSP balsamic vinegar
4-5 cups sweet potatoes, cut into 1 inch cubes
1  15oz. drained cannelini beans
2 1/2 cups vegetable broth
2  15oz cans full-fat coconut milk
1/2-1 TBSP siracha chili paste, or to taste*
1-2 limes, juiced
1/2 cup fresh cilantro, chopped
Salt and fresh cracked pepper to taste

*Siracha is typically made with fish sauce, and is not vegan. It can be substituted here with 1/2-1 tsp cayenne pepper, or with adobo sauce like that found in canned chilies.

1.   In a large heavy bottomed pot over medium heat, add the oil and spices. Stir, and toast for 15-20 seconds, or until vary aromatic.
2.   Add the onion, garlic, and ginger, along with the salt. Saute for 10 minutes, stirring occasionally. It may look a little dry, but don’t worry.
3.   Deglaze the bottom of the pan with the balsamic vinegar, then add the potatoes, beans, broth, and one can of coconut milk. Bring to a simmer, cover, and let cook for about 20 minutes, or until the potatoes are fork tender.
4.  Stir in the siracha and lime juice. Puree with an immersion blender, or very carefully transfer to a blender and puree in batches. Always be careful when blending hot liquids! Stir in the cilantro, and season with salt and pepper to taste.
5.  Serve hot, topped with a spoonful of coconut milk and more siracha if desired.

Curried Sweet Potato Soup 1/2

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16 Responses to Curried Sweet Potato Soup

  1. Foodie Stuntman October 16, 2012 at 2:24 am #

    I would guess that it not only warms the body, but the soul too. No?

  2. Eileen October 16, 2012 at 6:37 pm #

    This soup sounds so good! I bet it would go perfectly with a mug of steamy tea and a rainy afternoon. :)

  3. Sunday Morning Banana Pancakes October 18, 2012 at 9:01 pm #

    Definitely making a version of this tonight!

    I am the same way when I have the fall & winter chills – oatmeal or cream of wheat with maple syrup, endless mugs of hot tea & always soup!

    I will let you know how the soup comes out, I needed a quick and easy recipe for dinner tonight :) xo

    • Willow October 19, 2012 at 1:47 pm #

      Awesome! Can’t wait to hear what you think. :)

    • Sunday Morning Banana Pancakes October 19, 2012 at 1:58 pm #

      Okay so I made a lazy man’ version of this last night with what I had on hand – chickpeas veruse cannellini, no lime, no coconut milk- but the all the same spices…it was so good! I need to actually make the real version, I can only imagine how inslanely delish this is with coconut milk!!!

    • Willow October 19, 2012 at 2:01 pm #

      Nice! Sounds good as you made it. The coconut milk really balances out some of the spice, and makes it just a little extra creamy. :)

  4. Truffles October 19, 2012 at 1:16 am #

    Fantastic recipe, made it the night you posted it and it was an awesome success. I left the chilli and curry powder out and added heaps of lemon (instead of lime) juice at the end. Substantial, complex and filling. Thank you!

    • Willow October 19, 2012 at 1:47 pm #

      Glad you liked it!

  5. Muhammad Farhan November 15, 2012 at 2:14 pm #

    This comment has been removed by a blog administrator.

  6. Sarah Robbins December 7, 2012 at 2:05 am #

    Made this for the first time tonight and the whole family loved it!! Thanks so much!

    • Willow January 24, 2013 at 3:36 pm #

      Wonderful, glad you liked it! :)

  7. Anonymous January 23, 2013 at 2:24 pm #

    is this high in calories?

    • Willow January 24, 2013 at 3:36 pm #

      I estimate the entire batch has under 2500 calories all together, and that’s if you use the entire two cans of coconut milk. For a lighter soup you could try reducing the coconut milk, or thinning the soup with more veggie broth.
      I find this soup to be very filling, as well, so a full serving will keep you going for a long time. Keep in mind that all of the ingredients are naturally healthy and rich in nutrients – the fat from the coconut milk is considered to be very healthy, and there are plenty of vitamins and minerals to be found in sweet potato.
      If you want to be more exact, nutritional information for individual ingredients can be found online.

      Hope that helps.

  8. Anonymous January 7, 2014 at 8:08 pm #

    Its SO good! Thank you :) The only thing I did different was sub the cinnamon and nutmeg for 1/2 tsp of garam masala…came out delicious!

    • Willow Arlen January 7, 2014 at 9:42 pm #

      You’re welcome, glad you liked it! The garam masala is a great idea. Yum! :)

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