Curried Sweet Potato Soup With Coconut Milk

Curried Sweet Potato Soup With Coconut Milk

Especially comforting during winter months, this curried sweet potato soup with coconut milk is aromatically spiced and delicately creamy.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients. Preheat the oven to 350 F (180 C).
  2. Step 2

    Slice the sweet potatoes into 2-inch rounds. Place potatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt. Bake for 1 hour, or until tender. Remove from the oven and set aside to cool.
  3. Step 3

    Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add the garlic and fry for 30 seconds.
  4. Step 4

    Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.
  5. Step 5

    Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.
  6. Step 6

    Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.
  7. Step 7

    Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into the saucepan over medium heat.
  8. Step 8

    Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.