Curried Sweet Potato Soup Recipe

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Curried sweet potato soup is the quintessential autumn soup!

Fall is here, and I have to tell you, I’m very excited about it!

Fall is my absolute favorite time of year. All those pumpkins, turning leaves, apple harvests, burning fire places scenting the air outdoors and all those warm, comfy sweaters put me right in my element. There’s no better time of year to be in the kitchen, creating some warm and wonderful comfort food!

Clean Eating Curried Sweet Potato Soup Recipe

This soup may very well be one of my new favorite comfort foods too! It’s thick, a tad creamy, bursting with curry spice, and oh so warm and cozy in the tummy.  I served this with some Clean Eating English Muffins, and for the 15 minutes it took me to eat a bowl of this deliciousness, I was in shear, elemental heaven.

BENEFITS OF CURRY

While I’m definitely not a nutritionist, (so please don’t take this as medical advice. It’s not.) I have read over the years about the health benefits of curry. Curry has been said to help with:

  • Inflammation
  • Cancer
  • Alzheimers
  • Poor digestion
  • Bone growth

(source)
I’m sure much of this is due to the turmeric content, but the other spices in curry can be just as beneficial. So do your own research on this, but that list sounds good enough for me to happily enjoy curry in as many dishes as I can put it in. I love curry!

HEALTH SOUP RECIPES:

Copyright Information For The Gracious Pantry

CURRIED SWEET POTATO SOUP RECIPE:

Curried Sweet Potato Soup

5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 220kcal
Author: The Gracious Pantry

Ingredients

  • 3 lbs. sweet potatoes (peeled and cut into chunks)
  • 4 cups chicken broth (low sodium is best - no sugar added)
  • 15 oz. can light coconut milk
  • 1 small apple (peeled and cut into chunks)
  • 1 tsp. ground nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. onion powder
  • 1 tbsp. curry powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper (optional)

Instructions

  • Place all ingredients into a large soup pot and bring to a medium boil.
  • Cook at a medium boil until the apples and sweet potatoes are soft.
  • Using a hand blender, blend the soup until smooth directly in the soup pot you just cooked it in. If you don't have a hand blender, you'll have to transfer the contents to a regular blender a little at a time. Be careful, it's hot!

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 4g | Sodium: 689mg | Potassium: 730mg | Fiber: 7g | Sugar: 9g | Vitamin A: 24160IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg

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46 Comments

  1. Jenn Comer says:

    This looks AMAZING! I can’t wait to try it out. Thanks for all the great fall cooking ideas 🙂

    1. Anonymous says:

      Jenn – You’re welcome! Hope you enjoy them!

  2. Hilliary Wolfe says:

    This sounds delicious! I made a butternut squash soup the other night that I think could be one of my new favorites! I love a good vegetable soup this time of year. One that is over loaded with fresh veggies!

    1. Anonymous says:

      Hillary – Yes! Butternut is FABULOUS stuff!

  3. Anonymous says:

    Rachelomera – I’m glad this is something you can have! Hope you enjoy it!

  4. Michaelaplant says:

    Made this and it was delicious!

    1. Anonymous says:

      Michaelaplant – Glad you enjoyed it!

  5. en thed weather turns chilly I want soup. This looks luscious.

    1. Anonymous says:

      Jodi – It is! Enjoy!

  6. Oh dear. Feel free to edit my typos.

    1. Anonymous says:

      Jodi – Haha! No worries. I find a lot of typos in my own stuff here as well.

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  9. I made this today. It came out really good. I am going to freeze some of it into single servings. I can just grab one and bring it for lunch at work. Yummy!
    I could not find light coconut soup so I had to whole coconut milk.

    1. Anonymous says:

      Ktab – Glad you enjoyed it!

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  11. Rachel Heinze says:

    Just THINKING about this soup makes me all warm and fuzzy inside! Can’t wait to try!! Sounds delish with a grilled cheese sammich too! =)

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  13. This is soooooo yummy! Just wondering… I’m trying to enter the recipe info into MyFitnessPal, and I can’t figure out the nutrition information for 3 lbs of sweet potatoes. How did you figure it out? Because all my calculations give me WAY more calories per serving of soup than you have listed. Thanks!

    1. graciouspantry says:

      Hmmm…. I entered it into nutritiondata.com. It’s possible there is a big difference between the two. I’m finding that these calculators are not very reliable at all. Double check your measurements on MFP and if they are right, then I would go with that. They tend to be a bit more accurate.

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  16. I found this on Pinterest and made it tonight. It was delicious! Thank you.

    1. The Gracious Pantry says:

      My pleasure! Glad you enjoyed it. 🙂

  17. As a recently diagnosed kidney patient, I freaked a little about what I could now eat. Most of my recipes are going to be hard to adapt to my new eating requirements. Although I need to eat sweet potatoes sparingly, a cup of this loveliness won’t affect me. It’s simmering on the stove right now, making the house smell wonderful. Thank you!

    1. The Gracious Pantry says:

      My pleasure! I hope you enjoy it. 🙂

  18. I just made this soup in my Blendtec and it is AMAZING!!

    1. The Gracious Pantry says:

      Kelley – Wonderful! Glad you enjoyed it!

  19. Julie Morgana says:

    I made this soup yesterday, and it was light and delicious. Love the combination of spices!

    1. The Gracious Pantry says:

      Julie – So glad you enjoyed it! 🙂

  20. Julie Morgana says:

    Since October, 2013, I have made this recipe once a month. I freeze some of it, yes, even with the light coconut in it. This is a very delicious and healthy recipe!

    1. The Gracious Pantry says:

      Julie – Wonderful! I’m so glad you’re enjoying it! 😀

    2. Julie Morgana says:

      5 stars
      Here it is, seven years later, and I’m still making it frequently. Love this recipe!

  21. Aimee N Ezell says:

    Omg…this was ah-mazing…i omitted the nutmeg and added a bit of cinnamon…cant wait to make again on a snowy day…yummy to my tummy!

    1. The Gracious Pantry says:

      Aimee – Fantastic! I’m so happy you enjoyed it! 😀

  22. Made this today for my vegan daughter-in-law who is visiting. As with most yhings I make for her, they quickly make it to my favorites list! Right up there with my carrot ginger soup!

    1. The Gracious Pantry says:

      Dedra – I’m so happy you liked it! 😀

  23. Made this in the slow cooker yesterday and it turned out great!!! Love the curry spice.

    1. The Gracious Pantry says:

      Samantha – Fantastic! So glad you liked it! 😀

  24. TappinTamara says:

    I veganized this with vegetable broth and it was super easy and delicious!! Perfect for this snow day. Thanks for the recipe!!

    1. The Gracious Pantry says:

      TappinTamara – My pleasure! Glad you enjoyed it!

  25. I’ve been making this for about 3 or 4 years now, I think. It has become my favourite soup recipe. Delicious!

    1. The Gracious Pantry says:

      Julie A – Thanks so much! I feel honored to be part of your family meals in that way! 😀

  26. 5 stars
    I just made this for lunch, and it definitely gets my seal of approval! The ginger and curry make it a little spicy, but the coconut milk keeps it cool — the flavors work great together!

    I don’t have an immersion blender, so I baked, peeled, mashed, and refrigerated my sweet potatoes. This way, I did not have to put hot liquids in a blender.

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