Curried Sweet Potato Soup

Curried Sweet Potato Soup

Carly Goldsmith


  • 1 Tablespoon  unsalted butter
  • 1 Tablespoon  olive oil
  • medium-sized yellow onion, chopped
  • 2 Teaspoons  minced ginger
  • 2 1/2 Tablespoons  curry powder, or to taste
  •  Pinch of  salt
  • large sweet potatoes, cut into 1-inch cubes
  • 15 Ounces  vegetable broth
  • 1 Cup  water
  • 7 Ounces  coconut milk
  • 1/4 Cup  half-and-half
  • 1/2 Cup  2 percent milk
  •   Cilantro, for garnish
  •   Plain Greek yogurt, for garnish

This soup puts a twist on classic sweet potato flavors — no Thanksgiving marshmallow casserole here. Instead it brings in curry, coconut milk, and ginger to create a bold soup that might make you reconsider what a sweet potato can be. 


In a large pot, heat the butter and olive oil over medium-high heat. Add the onion and cook until softened, about 6-8 minutes. Add the ginger, curry powder, and salt and stir to combine. Add the sweet potatoes, vegetable broth, and water and bring to a boil. Once boiling, reduce the heat to medium, cover, and cook until the sweet potatoes are soft, about 15 minutes. 

Remove from the heat and let cool for a few minutes. Working in batches, transfer the soup to a blender and purée until smooth. (Or, if you have an immersion blender, you can purée right in the pot.) Return the soup to the pan and place over medium-low heat. Add the coconut milk, half-and-half, and milk and stir to combine. Heat through.

Serve with chopped cilantro and plain Greek yogurt for garnish.

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