Curried Sweet Potato Soup

There is nothing like curry spices to warm up your insides. This soup combines three ingredients that compliment one another perfectly – sweet potatoes, curry seasoning, and coconut milk. If you don’t have curry powder, you can combine cumin, turmeric, and ginger.

With the coconut milk, a little goes a long way – a half cup adds a significant amount of flavour and texture without too many calories per serving.

This recipe makes four servings.



– 1 tbsp. olive oil
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– I bunch green onions (white and pale green parts only), finely chopped
– 2 tbsp. fresh ginger, peeled and minced
– 1 large sweet potato, peeled and diced small
– 1 heaping tablespoon curry powder – mixed with ¼ cup water unto slurry.
– 4-5 cups chicken stock
– Salt and pepper
– ½ cup coconut milk
– ½ cup fresh cilantro

In a large soup pot, heat olive oil and add onions. Sautee till translucent. Add garlic, green onions, and fresh ginger, and cook for 5 minutes. Add diced sweet potato and curry powder. Mix through. Add stock, turn heat to high, and bring to a boil. Lower heat back to medium, cover and continue cooking until sweet potato is tender. Cool. Puree and add coconut milk. Serves four, topped with fresh cilantro.

So what do you think?