Sweet Potato Curry Soup Recipe
Nothing warms your mind, body, and soul quite like a fresh bowl of soup. In our opinion, soup is one of the most comforting meals you can make, and it's especially great when the weather is cold, and you simply want something to take the chill out of the air. Recipe developer Hayley MacLean came up with this simple and tasty sweet potato curry soup recipe that is perfect for those who love a hearty, warm meal. "I love how this soup really fills the senses — from the bright color to the aromatic spices to the wonderful flavors, this soup really does have it all! It is both sweet and savory, and has an underlying heat that is perfect for warming you up on these cooler Fall evenings," MacLean raves.
As for the taste? It's off-the-charts good, too! "Sweet potato and curry are an amazing combo because they both have both sweet and savory notes, and an earthiness to them that match perfectly," MacLean shares. "Sweet potato is hearty, but wont weigh you down, so it is a great vehicle for the bright and bold spices of both the curry and garam masala." Did we just catch you drooling? Keep reading to find out how to make this tasty dish.
Gather the ingredients to make sweet potato curry soup
Once you are ready to start, you will need to head to the grocery store. Start by grabbing some olive oil, followed by a white onion and a few cloves of garlic. Of course, you will also need a few large sweet potatoes. The recipe also calls for a few spices, so swing by the spice aisle and grab curry powder, cumin, garam masala, cayenne pepper, and ground turmeric. You will also need two cans of coconut milk and a few cups of chicken or vegetable broth. Next, get some salt and a can of chickpeas. Then, pick up some ginger powder, garlic powder, and cilantro leaves for garnish. Last but not least, you will need a few lime wedges, also for garnish.
Preheat the oven and cook the onion and garlic
Since you will need an oven for this recipe, take a little stroll over to your range and set the temperature to 400 F. That way, the oven can get nice and toasty while you prep other parts of the meal. In the meantime, grab a large pot and drizzle in a tablespoon of olive oil. Crank the heat up to medium-high and then add in the onion. Remember that you should have diced the onion ahead of time, making this step super simple. Cook the onion until softened, which takes about two to three minutes. Then, add in the minced garlic and stir for another 30 seconds. By now, your kitchen should be smelling pretty fragrant.
Add the sweet potato, spices, and liquids
Now, you can continue adding items to the mix to bring this soup to life. Throw in the sweet potato cubes first, followed by the yellow curry powder. Then, dump in the cumin, garam masala, cayenne pepper, and turmeric — this melody of spices is the perfect combination! Cook everything for about five minutes to allow all of the flavors to soak into the sweet potato.
After five minutes is up, it's time for the liquids to go in. Pour in the coconut milk and chicken broth, in addition to one teaspoon of salt. Turn up the heat again and bring the mixture to a boil. Then, reduce heat and simmer for 25 to 30 minutes, until the sweet potatoes are tender.
Make the chickpea garnish
While your potatoes and other ingredients cook, you can multitask. This will save you a lot of time in the end and we've added it into the prep time. Grab the can of chickpeas, then rinse and drain them. Pat the chickpeas dry to remove any excess moisture. Next, throw them into a medium bowl and add a tablespoon of olive oil, a teaspoon of yellow curry powder, ground cumin, and cayenne pepper. Top it off with a bit of ginger powder, garlic powder, and ¼ teaspoon of salt. Mix everything well to combine.
Bake the chickpeas
Now, you can put the chickpeas in the oven. Be sure to line a baking sheet with foil, so nothing sticks to the bottom. Spread the chickpeas into a single layer, so none overlap as this ensures that they cook evenly. Then, pop them into your preheated oven and set your timer for 25 to 30 minutes. Stir the chickpeas about halfway through. The chickpeas should be crispy on the outside and soft on the inside when they are done. Take them out of the oven and set them aside to cool off.
Blend the soup and serve
Once the soup finishes simmering, turn off the heat but keep the ingredients in the pot. Using either an immersion blender or a standing blender, puree the majority of the soup. Be sure to leave a little bit of texture and don't make the soup too thin. Then, ladle the soup out of the pot and into dishes or bowls of your choice. It's best to serve this to guests immediately. Simply garnish with some chickpeas, fresh cilantro, and lime wedges.
Serving suggestions and leftover storage
As we mentioned in the previous slide, there are a few ways to garnish the soup. In addition, MacLean also has provided a few serving suggestions. "I serve this soup with some freshly baked naan or roti to help scoop up all its deliciousness," MacLean raves. "It is perfect topped with the crispy chickpeas and cilantro, but to really amp this soup up, some diced avocado and a dollop of greek yogurt or sour cream are perfect to help mellow out the heat from the cayenne. Some steamed basmati rice and a cucumber salad would be the perfect accompaniments to this soup as well!" Anything left over? "Leftovers will keep for up to 5 days in an airtight container in the refrigerator, or this soup can be frozen for up to 3 months."
- 2 tablespoons olive oil, divided
- 1 medium white onion, diced
- 5 cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons + 1 teaspoon curry powder, divided
- 2 teaspoons cumin, divided
- 1 teaspoon garam masala
- ¾ teaspoon cayenne pepper, divided
- ¼ teaspoon ground turmeric
- 2 13.5-ounce cans coconut milk
- 2 cups chicken (or vegetable) broth
- 1 ¼ teaspoons salt, divided
- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- fresh cilantro leaves, for garnish
- lime wedges, for garnish
- Preheat the oven to 400 F.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic and stir for another 30 seconds.
- Add the sweet potato, 2 tablespoons of yellow curry powder, 1 teaspoon of cumin, garam masala, ½ teaspoon of cayenne pepper, and turmeric, and cook for 5 minutes.
- Add the coconut milk, chicken broth, and 1 teaspoon salt, and bring the mixture to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, make the crispy chickpea garnish. Pat dry the rinsed and drained chickpeas.
- In a medium bowl, combine the chickpeas, 1 tablespoon of olive oil, 1 teaspoon of yellow curry powder, 1 teaspoon of ground cumin, ¼ teaspoon of cayenne pepper, ginger powder, garlic powder, and ¼ teaspoon of salt.
- Spread the chickpeas out on a foil-lined baking sheet in a single layer. Bake for 25 to 30 minutes, stirring halfway, or until the chickpeas are crispy on the outside and soft on the inside. When the chickpeas are done baking, set them aside to cool.
- When the soup is finished simmering, turn off the heat and puree the majority of the soup using an immersion blender or standing blender, leaving some texture. Season as necessary. Serve immediately garnished with crispy chickpeas, fresh cilantro, and lime wedges.
| Calories per Serving | 693 |
| Total Fat | 51.5 g |
| Saturated Fat | 37.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 53.3 g |
| Dietary Fiber | 12.2 g |
| Total Sugars | 9.1 g |
| Sodium | 1,082.1 mg |
| Protein | 14.1 g |
