This sweet potato soup is warm and comforting for a cold and snowy day. The sweetness of the potatoes, coconut milk, and ginger, dance with the spice of the cayenne and the curry, in way that gives you, what my family calls, ‘happy tummy”. ?
Who wouldn’t want a supper like that?!
And the best part of this recipe is the shortcut of oven roasting the sweet potatoes before you put them into the soup. The heat of the roasting enhances and deepens the sweet potato flavor, to give this recipe layers of depth.
If you want to watch me make the recipe and talk about it more, you can head to the Instagram feed of @FoundationsStudioIndy and hit the IGTV Feel Good Friday series. Plus, I share a few extra time-saving and flavor enhancing tips!
If you make this recipe, let me know what you think!
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp fresh chopped ginger, or 1/2 tsp ground ginger
- 3 medium sweet potatoes, roasted and peeled
- 1 can coconut milk
- 1 tbsp curry powder
- 3 cups broth or water
- Salt to taste
- Pinch of cayenne pepper (or to taste)
- Optional toppings: sour cream, ground white pepper, chopped scallions, croutons
- Preheat oven to 425 F. Cover baking pan with aluminum foil. Scrub sweet potatoes, and poke 1 hole in each potato. Place the pan in the oven for about an hour, or until you can easily stick a knife into the sweet potato.
- When the sweet potatoes are done, set them aside and let them cool, then peel them. You can do all or part of this step a day in advance.
- In a large pan or dutch oven, saute the onions, garlic, and ginger over medium heat until soft.
- Add the curry powder to the pan with the onions, and saute until fragrant.
- Add the sweet potatoes, coconut milk, vegetable broth, cayenne pepper, and a pinch of salt.
- Puree with an immersion blender, or process in batches in an upright blender, until smooth.
- Taste and adjust salt and pepper as needed to your taste. Garnish with gusto!