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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
  • Total Time
    Prep: 30 min. Cook: 45 min.
  • Makes
    8 servings


  • 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 shredded 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.
Nutrition Facts
1 cup: 225 calories, 16g fat (13g saturated fat), 19mg cholesterol, 436mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 3g protein.

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Average Rating:
  • tyansia
    Feb 21, 2012

    Wonderful blend of flavors. A soup that you back for seconds and thirds...

  • mhjohnson03
    Feb 19, 2012

    Soup was really only downside is that it is not super healthy!