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Curried Sweet Potato Soup

 Curried Sweet Potato Soup
This lovely, cream soup makes a fabulous first course at special sit-down dinners. I often double the recipe because family and friends can't stop eating it!—Paula Marchesi, Lenhartsville, Pennsylvania
8 ServingsPrep: 30 min. Cook: 45 min.


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 2 pounds sweet potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/4 cups water
  • 1 can (13.66 ounces) coconut milk
  • 3/4 cup half-and-half cream
  • 1/3 cup minced fresh cilantro
  • Optional garnishes: minced fresh cilantro, toasted flaked coconut and toasted chopped pecans


  • In a large saucepan, saute onion in butter until tender. Stir in the
  • curry, gingerroot and salt; cook 1 minute longer. Stir in the
  • potatoes, broth and water. Bring to a boil. Reduce heat; cover and
  • simmer for 15-20 minutes or until sweet potatoes are tender. Cool
  • slightly.
  • In a blender, process soup in batches until smooth. Return all to the
  • pan. Stir in the coconut milk, cream and cilantro; heat through.
  • Garnish with cilantro, coconut and pecans if desired. Yield: 8
  • servings.

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Curried Sweet Potato Soup (continued)

Nutritional Facts: 1 cup (calculated without garnishes) equals 225 calories, 16 g fat (13 g saturated fat), 19 mg cholesterol, 436 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein.