When the weather gets cooler, I always think about warm, comforting bowls of soup. Sweet potato curry soups are a favorite around my house because they’re easy to make and packed with good ingredients.
Today, I’m sharing two different ways to make a delicious sweet potato curry soup: one with carrots for extra sweetness and another with chickpeas for a heartier, protein-rich meal. Both recipes are simple, satisfying, and perfect for a cozy dinner.
Jump to Recipe:
Warming Sweet Potato Carrot Curry Soup
This creamy sweet potato carrot curry soup is full of gentle spices and natural sweetness. It’s a comforting bowl that will warm you from the inside out, perfect for any day of the week.
Key Ingredients & Tips
- Sweet Potatoes: These give the soup its body and a lovely natural sweetness. Don’t peel them if you’re in a hurry; the skins blend right in!
- Red Curry Paste: Choose a good quality paste. It brings the main flavor notes to the soup. You can adjust the amount for more or less spice.
- Blending: For a super smooth soup, use an immersion blender or carefully transfer to a regular blender. Be cautious when blending hot liquids.
What You Need
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 large sweet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Add Veggies & Spice
Add the diced sweet potatoes and sliced carrots to the pot. Stir in the red curry paste and cook for 2-3 minutes, letting the vegetables get coated and the curry paste toast a little.
Step 3: Simmer to Tenderness
Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes and carrots are very tender.
Step 4: Blend Until Smooth
Carefully use an immersion blender to blend the soup directly in the pot until it’s completely smooth. Alternatively, transfer the soup in batches to a regular blender (vent the lid!). Season with salt and pepper.
📝 Final Note
This soup keeps well in the fridge for up to 4 days. It also freezes beautifully for quick meals later!
Hearty Sweet Potato Chickpea Curry Soup
This sweet potato chickpea curry soup is a satisfying meal, packed with plant-based protein. It’s a filling and flavorful option that’s both comforting and easy to make.
Key Ingredients & Tips
- Chickpeas: Canned chickpeas work well here; just rinse them thoroughly before adding. They add a great texture and make the soup more substantial.
- Full-Fat Coconut Milk: This is key for the creamy texture and rich taste. Light coconut milk will result in a thinner soup.
- Lime Juice: A squeeze of fresh lime juice at the end brightens all the flavors. Don’t skip this step!
What You Need
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 large sweet potato, peeled and diced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1-2 tablespoons yellow curry powder (or red curry paste)
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Salt and black pepper to taste
- Fresh lime juice, 1-2 tablespoons
- Chopped cashews or cilantro, for serving
⏱️ Time: 40 minutes🍽️ Yields: 4-5 servings
How to Make It
Step 1: Sauté Aromatics
Heat coconut oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Add Sweet Potato & Spices
Add the diced sweet potato to the pot and cook for 5 minutes, stirring occasionally. Stir in the curry powder (or paste) and cook for 1 minute more, letting the spices release their aroma.
Step 3: Simmer the Soup
Pour in the diced tomatoes, rinsed chickpeas, vegetable broth, and coconut milk. Bring the mixture to a simmer, then reduce heat, cover, and let it cook for 20-25 minutes, or until the sweet potato is very tender.
Step 4: Finish & Serve
You can mash some of the sweet potato and chickpeas with the back of a spoon for a slightly thicker texture, or blend about a quarter of the soup for a creamier feel. Stir in fresh lime juice. Taste and adjust salt and pepper as needed.
📝 Final Note
Top your bowl with a sprinkle of fresh cilantro or chopped cashews for extra crunch and freshness.