Curried Sweet Potato Soup With Coconut Milk Recipe – Australian Special
Curried Sweet Potato Soup With Coconut Milk is a warm, comforting dish that marries natural sweetness of sweet potatoes with rich coconut milk and aromatic curry spices. With sautéed onion, garlic, and fresh ginger forming the flavor base, each spoonful offers creamy texture, a gentle spice warmth, and vibrant color. Whether you’re craving a nourishing lunch, a cozy dinner, or a light meal on cooler evenings, this soup delivers soothing balance and robust flavor with minimal fuss.
- Prep Time30 min
- Cook Time1 hr 25 min
- Total Time1 hr 55 min
Curried Sweet Potato Soup With Coconut Milk Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional)
- 4 cups sweet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
How to make Curried Sweet Potato Soup With Coconut Milk:
Sauté Aromatics: Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add Spices: Mix in the curry powder, ground cumin, and turmeric (if using). Cook for about 1 minute to toast the spices and release their flavors.
Cook Sweet Potatoes: Add the diced sweet potatoes to the pot and stir to coat them with the spices.
Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
Blend the Soup: Once the sweet potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
Add Coconut Milk: Stir in the coconut milk and heat the soup gently until warmed through. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges if desired.
Recipe Notes:
Spice Adjustment: For more heat, add red pepper flakes or a dash of chili powder; omit or reduce spices for mild flavor.
Thickness Variation: Use less broth or more sweet potatoes for a thicker, richer consistency; more liquid yields a lighter soup.
Blending Safely: Use an immersion blender directly in pot or transfer to a standard blender in batches—ensure lid is vented to avoid steam buildup.
Make-Ahead & Storage: Can be prepared in advance; store in fridge for up to 4 days, or freeze for up to 3 months. Reheat gently to avoid splitting the coconut milk.
Garnish & Serving Ideas: Top with fresh cilantro or a squeeze of lime for brightness. Serve with crusty bread or warm flatbread to make it more fulfilling.
