Sweet Potato Curry Soup

Sweet Potato Curry Soup

Sweet Potato Curry Soup (pictured here with a drizzle of olive oil and za’atar spice)

This soup was served with a huge sigh of relief. This soup is easy on the eyes (if I may say so myself) but the bigger success was my managing to correctly use the blender! Last time I attempted this feat, I found myself scrubbing orange soup off the walls, windows, vents, my dogs, etc.…it wasn’t pretty (my shame is well documented on twitter).

So here we are, take 2. I like challenging the smooth starchiness of the potato with some curry and cayenne; however, the spices can be adjusted to your liking. When serving, I highly recommend a drizzle of olive oil, crumble of feta cheese, or a sprinkling of za’atar spice (or all three!) for a tasting topping. Tasty and thermos-ready for those chilly January days.

Sweet Potato Curry Soup
Author: Claire Crane
  • 3 cups sweet potatoes, cubed and peeled
  • 2 cups carrots, sliced and peeled
  • ½ cup onion, chopped
  • 2 tablespoons coconut oil
  • 1 inch fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon cayenne pepper
  • 4 cups veggie broth (for homemade broth, click here)
  • ½ teaspoon salt
  • 5 grinds of fresh black pepper
  • 1 tablespoon brown sugar
  1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat
  2. Add the sweet potato, carrot, and onions and sauté until browned and fork tender
  3. Add the curry powder, cayenne pepper, grated ginger, salt, pepper, and brown sugar with the remaining coconut oil in the pan
  4. Lower to medium heat and cook the vegetables in the oil and spices, tossing gently with a spatula to avoid burning (about 2-3 minutes)
  5. Remove the vegetables from heat
  6. Transfer one third of the vegetables to the blender with one third of the broth and blend until smooth
  7. Continue with the remaining two thirds of the vegetables and broth
  8. Serve warm with cracked black pepper


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