Sweet Potato Coconut Curry Soup

Sweet Potato Coconut Curry Soup

Smooth, creamy, and so flavorful, this soup is filling, and so delicious. A perfect comforting soup for a cold, chilly day.

 Servings: 4 people

Cook Time: 20 minutes


  • 2 medium sweet potatoes cubed
  • 1 tbsp olive oil
  • 2 medium onions sliced
  • 4 cloves garlic sliced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 can coconut milk 400 ml
  • 4 cups chicken broth
  • salt
  • pepper


  1. Place a large pot on medium heat, and add the oil. Once the oil is starting to bubble, add the onions and garlic, and lightly saute until softened. About 6 minutes. Add in the curry powder, turmeric, salt and pepper, and stir until well combined. Cook for 1 minute.

  2. Add the coconut milk, chicken broth, sweet potatoes. Stir and turn up the heat to bring the soup to a boil.

  3. Once the soup starts to boil, turn the heat down to medium-low, and let it simmer for about 20 minutes, until the sweet potato is cooked and soft.

  4. Puree the soup using a hand blender. (A regular blender will also work, just puree in batches). Blend until smooth and creamy. Taste the soup, and adjust the seasonings as needed. Return to the pot and serve.

Ashley Tanner

Ashley is a healthy food advocate and soon-to-be holistic nutrition coach. She's passionate about healthy eating and balanced nutrition. She was diagnosed with Celiacs disease two years ago and loves to create easy and delicious gluten-free recipes that you can find on her blog.

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