Small ingredient list, big flavor. This Curried Sweet Potato Soup is perfect for a vegetarian dinner on a cold fall evening. Make a double batch and freeze some for a busy week!
**Note- This blog post and photos were updated 10/12/15.**
I used to hate this soup.
My mom made it all the time when we were growing up. I remember the smell of it, and watching her set up the blender right next to the stove so she could puree batches at a time. Some always spilled!
Now I love it. It’s hearty and spicy and it makes a great dinner side or appetizer.
Curried Sweet Potato Soup
Warm, hearty and full of spice this soup makes a great appetizer or meal of its own!
Ingredients
- 1 Tbsp unsalted butter or oil
- 4 small leeks, chopped
- 1 Tbsp minced fresh ginger
- 2 lbs sweet potatoes, peeled and chopped
- 1 Tbsp curry powder
- 4 cups veggie broth
- 1/2 - 1 tsp cayenne pepper
- Plain yogurt and cilantro to garnish (optional)
Instructions
- In a large pot melt butter. Add leeks and ginger and saute for 5-7 minutes over medium high heat.
- Add sweet potatoes, curry, pepper and 3 cups broth.
- Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 min).
- Puree the soup in batches in blender or using an immersion blender.
- Add remaining cup of broth if you want a thinner soup. Taste and adjust seasoning as desired.
Enjoy!
–Lindsay–
I love your recipes but would like to have the nutritional information posted with them. Any chance of that? 🙂
I’ve been thinking about doing that for a while. It’s on my list of blog tasks for winter break 🙂
This soup looks unbelievably good! Any dish that has ample curry flavor is a winner in my book. Thanks for linking this up to my hop.
How much celery?
This. Looks. So. Good.
I love soup season and this looks like a recipe I need to try. I haven’t made sweet potato soup before and I can only imagine how delicious it is with the curry added in
I’m loving that you show the old and new photo. Your photography has come so far! This recipe looks delicious too!
ok i want to try this – the ginger in here is probably amazing!
I made this last night – so good!! I decided to add roasted red peppers to it because I had a couple bell peppers to use up. I would highly recommend! I roasted them for around 20 min at 450 then steamed and took the skins off and threw them in right before the stage where you bring the soup to a boil and then simmer. Probably added a few minutes to the prep time but they were roasting while I chopped up the leeks and potatoes, so it worked out!
also for those wanting nutrition info, I entered everything into MyFitnessPal. Divided into 5 servings, with added 2 red bell peppers and using low-sodium chicken broth instead of veg broth, it comes out to 260 cal/serving. VERY hearty and filling!