Y’all, the number of DMs I received when I shared in my Instagram stories as I made this soup last week was insane! It seems like a lot of people love curry as much as I do, and this creamy sweet potato curry soup is. so. good.
It also takes less than 20 minutes to get on the table and makes about 6 portions – perfect for a busy mom like myself (or anyone who doesn’t have hours to cook!). The original plan was to serve it with a crusty loaf of homemade sourdough but we had to scrap that when it didn’t ferment correctly. Instead, we served this sweet potato curry soup alongside garlic chili air fryer shrimp and Trader Joe’s Mediterranean Salad kit.
I love cooking soups in my Le Creuset dutch oven. The onions brown so perfectly without burning and the flavors seem to meld better than they do in my stainless stockpot. It’s of course not a must, but definitely on my list of my top five pieces of kitchen equipment to invest in.
INGREDIENTS
- 1 medium onion, diced
- 1 jalapeno, deseeded and diced (keep the seeds and/or add a second if you like heat!)
- 1.5T red curry paste
- 3 cups vegetable broth
- 3 cups sweet potato, diced (about 3 medium)
- 1 can lite coconut milk
DIRECTIONS
- Saute the onion and jalapeno over medium heat until translucent.
- Add curry paste, broth, and sweet potatoes, mixing well after each ingredient is added.
- Bring to a boil. Cook until sweet potatoes are fork-tender.
- Reduce heat to simmer. Using an immersion blender like this one, puree the soup. Alternately, let cool and transfer to a blender to puree.
- Whisk the lite coconut milk in a measuring cup or bowl. Mix into soup.
- Remove from heat and serve.
Makes 6 entree portions or 8-10 smaller servings. Freezes well.
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