Curried Sweet Potato Soup With Coconut Milk Recipe – Australian Special
Curried Sweet Potato Soup with Coconut Milk is a warm and comforting dish that combines the natural sweetness of sweet potatoes with the rich, creamy flavor of coconut milk and a touch of aromatic curry spices. This soup is both nutritious and flavorful, making it an ideal choice for a cozy lunch or a light dinner.
- 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:
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
If you prefer a thicker soup, reduce the amount of broth or add extra sweet potatoes.
This soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Reheat gently before serving.
