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.Print
Curried Sweet Potato Soup
Warm, hearty and full of spice this soup makes a great appetizer or meal of its own!
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- 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)
- 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.
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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 🙂
Matt @ FaveDiets says
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
Rachel @ Simple Seasonal says
I’m loving that you show the old and new photo. Your photography has come so far! This recipe looks delicious too!
Linz @ Itz Linz says
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!