Easy, Comforting Curried Sweet Potato Soup

Curry Yam Soup

I love recipes where I can throw everything in a pot, let it simmer, boil or bake and eat. This is one of those kinds of recipes. It took me less than 5 minutes to get it on the stove, and then I relaxed. Such a tough life…

Pair this with a lovely slice of warm bread and  a warm fire on a rainy night. That’s perfection in my mind.

Curried Sweet Potato Soup

  • 1 large onion
  • 1 Tbsp coconut oil (or oil of choice)
  • 3 garlic cloves minced
  • 4 cups peeled and roughly chopped sweet potato (or yam)
  • 3 cups of chicken or vegetable stock
  • 1 can coconut milk
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 tsp marsala spice
  • 1/4 tsp cinnamon
  • 2 Tbsp grated or finely chopped ginger
  • 1 tsp of salt (see note below)
  • salt and pepper to taste

Peel and roughly chop the onion. In a large pot over medium heat, cook the onions with 1 Tbsp of coconut oil for 3 to 5 minutes or until the onions become tender. Add the minced garlic and cook for another minute. Meanwhile peel and roughly chop a few yams (depending on size). Throw everything else into the pot and bring to a boil. Simmer covered for 20 minutes (or until yams are tender).  Serve as is, chunky and creamy, or use an emulsion blender to make it smooth and creamy. Season with salt and pepper.

Note: The amount of salt required will greatly vary depending on the type of stock you use, the curry paste or powder you decide to use, as well as the type of salt you have. Better to start out small and add as needed.

I’m sharing this with Pennywise Platter Thursday and Full Plate Thursdays.

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16 Responses to Easy, Comforting Curried Sweet Potato Soup

  1. Jami October 5, 2011 at 6:49 pm #

    This looks yummy! I make a similar soup but throw in a few skinned and chopped apples when I throw in the garlic. Another nice touch is to whip up some cream and add a little freshly prepared horseradish and a dash of curry to the whipped cream and put a big dallop of that on your soup, its delish!

    • France Morissette October 5, 2011 at 11:59 pm #

      Jami, The horseradish and curry to the cream trick sounds great. We’ll give it a try.

  2. Linda October 6, 2011 at 1:37 pm #

    I’m with you on loving the idea of throwing everything in a pot and letting it cook away! And this blend of ingredients sounds heavenly!

  3. Kelly October 6, 2011 at 9:32 pm #

    Very nice France! I love all of your warming spices. This is my kind of delicious.

  4. Jeanette October 7, 2011 at 1:56 am #

    What a bowl of comfort – love all the warm spices in this soup, and I think I would enjoy it pureed.

  5. Koko October 7, 2011 at 2:04 am #

    Oooh this looks yummy! Yams are literally one of my favourite foods in the entire world.

    • France Morissette October 9, 2011 at 5:53 pm #

      Mine too. They are so flexible and we put them in everything. Try them mixed with mashed potatoes and mashed white beans for extra protein and some rosemary oil. Yum!

  6. Amanda October 7, 2011 at 4:11 am #

    That sounds devine! I shared a curry soup recipe at Pennywise Platter too: http://www.copingwithfrugality.com/2011/10/root-vegetable-curry-quinoa-soup.html

  7. Joanne October 7, 2011 at 11:41 am #

    I absolutely adore soup at the moment, probably partially because I can basically throw it on the stove and walk away! The coconut and curry flavors in this soup sound amazing.

  8. Miz Helen October 9, 2011 at 11:18 pm #

    Hi France,
    I wish I had this fabulous bowl of soup in front of me right now. I just love this combination of flavor that you have in this recipe, and I can’t wait to try it! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you had a great week end and come back soon!
    Miz Helen

  9. Debbie @ Easy Natural Food October 19, 2011 at 4:23 am #

    Another yummy looking soup. I love that it has coconut milk in it. Please please come and share these great soups at my soup carnival (left a message about it on your other recent soup post :) but here’s the link again:



  10. Maggie October 19, 2011 at 6:17 am #

    I made this soup today, served it to a friend and it was a great success. I didn’t have enough yams however, so I added a couple of large carrots. The coconut milk and the spices really make it yummy. I left it in the slow cooker for a couple of hours while I was out and with some fresh herb bread out of the breakmaker, it made a wonderful lunch. Thanks, France!

  11. Maggie October 19, 2011 at 6:18 am #

    Oops, breadmaker, not breakmaker….slip of the fingers!

  12. France October 19, 2011 at 5:26 pm #

    Maggie, I’m glad it turned out so well for you. Sounds like the homemade bread was a great addition!


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