Description
This Sweet Potato Coconut Curry Soup is a comforting, creamy, and flavorful dish perfect for chilly days. Combining tender red-skinned sweet potatoes, fragrant spices like curry powder and garam masala, and rich coconut milk, this soup is both hearty and nourishing. The addition of cooked jasmine rice adds body and texture, making it a satisfying meal for six servings.
Ingredients
Scale
Main Ingredients
- 3 cups cooked red-skinned sweet potatoes (from 2 small or 3 large sweet potatoes)
- ½ cup long grain white rice (such as Jasmine)
- 1 ¼ cups water (for cooking rice)
- 13.5 ounces coconut milk (regular or lite)
- 3 cups low sodium broth (chicken or vegetable)
- 1 teaspoon minced garlic
- 2 tablespoons light brown sugar
- ½ teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- â…› teaspoon cayenne pepper (or to taste)
- ¼ cup chopped cilantro (for garnish)
Instructions
- Cook the Sweet Potatoes: Place the sweet potatoes in a large pot with about 1 inch of water. Bring the water to a boil over high heat, then reduce heat to low, cover, and simmer for 50 minutes to 1 hour, or until the sweet potatoes are tender through to the center when pierced with a knife. Use a slotted spoon to transfer sweet potatoes to cool slightly, then peel off skins with a paper towel and discard.
- Cook the Rice: Meanwhile, bring 1 ¼ cups water to a boil over high heat. Stir in the rice, reduce heat to low, cover, and simmer for about 20 minutes or until all the water is absorbed and rice is tender. Remove from heat and set aside.
- Warm the Base: In a large heavy-bottomed pot or Dutch oven, heat the coconut milk, broth, and minced garlic over medium-low heat. Warm until hot but do not let it boil.
- Blend the Soup: Add the cooked sweet potatoes to the pot. Remove from heat and use an immersion blender to puree the potatoes into the liquid until smooth and creamy.
- Simmer with Spices and Rice: Return the pot to the heat. Stir in the brown sugar, salt, curry powder, garam masala, and cayenne pepper. Add the cooked rice, reduce heat to low, and let the soup simmer gently for about 15 minutes, allowing flavors to meld and soup to thicken slightly.
- Serve: Remove from heat, ladle the soup into bowls, and garnish with chopped cilantro for a fresh, bright finish.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- You can roast the sweet potatoes instead of boiling for a deeper flavor.
- Adjust cayenne pepper to taste depending on your heat preference.
- Use lite coconut milk to reduce calories and fat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
