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This creamy but light Sweet Potato Coconut Curry Soup is full of cozy spices and bulked up with white rice.
As I sit here writing this post, I’m giving in to the first cold to hit our house this season. As it moved from person to person, I tried to hide, but it found me. I started out so optimistic. Positive, reinforcing thoughts filled my mind as I cooked and cared for the sickies.
I’m going to be fine, just fine. Just keep moving.
These people obviously don’t know how to take care of themselves.
My immune system has been bolstered by years and years of exposure to these things.
And, then I started sneezing, and coughing, and…well, you know the rest. So, I give in cold. You have exactly 24 hours to do your thing, so go for it. I’m hunkered down with my pillow, my snuggle puppy Bruno, and a hot cup of tea. But that’s all I’m giving you, 24 hours.
Do you think that will work?
Just before this thing hit, I was inspired by all the sick people around me to make this soup. It is exactly what the doctor ordered. It’s creamy, but light. Spiced with curry, garam masala, and a touch of cayenne for just the right kick. Brown sugar adds a touch of sweetness and I threw in some white rice for texture and to make the soup a bit more substantial for my boys.
And the rest is legend.
The grocery list – red-skinned sweet potatoes or yams, lite coconut milk, Jasmine white rice, brown sugar, chicken broth, curry powder, garam masala, cayenne pepper, salt, garlic, and cilantro.
Preheat your oven to 400 degrees. Wash and scrub your sweet potatoes and wrap them each in a sheet of foil.
Bake for about an hour or till tender all the way through when pierced with a knife. Remove from the oven and allow to cool.
While the sweet potatoes are cooking, prepare the rice. Bring 1-1/4 cups water to boil in a small saucepan and add the rice. Turn heat to low, cover, and simmer for about 15 minutes or till the water is absorbed. Remove from heat and set aside.
When potatoes are cool enough to handle, the skin will easily come off with a paper towel. Remove and discard all of the skin.
Baking the sweet potatoes is the most time consuming part of this recipe. You’ll need about 3 cups of cooked sweet potato. A little more or a little less is fine.
I love this Better Than Boullion Chicken Base. It’s organic, reduced sodium, and creates a lovely, rich broth. It stays fresh in the fridge, you can make up only what you need, and make it as strong or weak as you like. I use it anytime a recipe calls for chicken broth. I’m a fan.
Place a large pot or Dutch oven over medium low heat and add lite coconut milk and chicken broth.
In goes 1 teaspoon of minced garlic. Warm the mixture for a few minutes but be careful not to let it come to a boil.
Remove the pan from the heat and add the sweet potatoes, in pieces, to make it easier to puree.
I used my immersion blender to puree the mixture. If you are a soup fan, I highly recommend you acquire one of these little guys. They allow you to puree the mixture right in the pot, clean and easy. Blend it till smooth and velvety. If you don’t have an immersion blender, transfer the soup to a blender or food processor and puree it in batches, returning it to the pot when smooth.
The pot goes back to the stove over medium heat. Time to add the seasoning. A couple of tablespoons of brown sugar to sweeten it up just a bit, a touch of salt, curry powder, garam masala, a touch of cayenne. When you open the garam masala, give it a whiff. I love this stuff. I want to pour it in little bowls and place it around my house. I won’t, but I want to.
Add the rice and allow the mixture to simmer. Let it simmer about 15 minutes to allow the spices to work their magic. The rice will help to thicken it up as it simmers.
Garnish with a little chopped cilantro for some pretty contrast and even more flavor.
Sweet Potato Coconut Curry Soup
- 3 cups cooked red-skinned sweet potatoes from 2 small or 3 large sweet potatoes
- ½ cup white rice Jasmine
- 1 ¼ cups water
- 13.5 ounces lite coconut milk
- 3 cups chicken broth
- 1 teaspoon minced garlic
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- ⅛ teaspoon cayenne pepper or to taste
- ¼ cup chopped cilantro for garnish
- Preheat oven to 400 degrees F. Wash and scrub sweet potatoes. Wrap in aluminum foil and bake for about 50 minutes to an hour or till soft all the way through when pierced with a knife. Remove from oven and allow to cool. When cool enough to handle, remove skins with a paper towel and discard.
- Meanwhile, prepare rice by bringing 1-1/4 cups water to boil over HIGH heat. Add rice, stir, lower heat and cover pan. Simmer, covered, for about 20 minutes or until all water has been absorbed and rice is cooked. Remove pan from heat and set aside.
- Place a large, heavy bottomed pot or Dutch oven over MEDIUM-LOW heat. Add lite coconut milk, chicken broth, and minced garlic. Allow mixture to get warm but do not allow to boil. Add about 3 cups of cooked sweet potato. Remove pot from heat and using an immersion blender, blend the sweet potato into the mixture in pan until smooth. Return pan to heat and add brown sugar, salt, curry powder, garam masala, and cayenne pepper. Add cooked rice and turn heat down to low. Allow soup to simmer for about 15 minutes. Soup will thicken as it simmers. Remove from heat when the soup is heated through and cooked to desired consistency.
- Ladle into bowls and garnish individual servings with cilantro.
- Reheats very well. If soup thickens too much in refrigerator, add a little water or additional chicken broth to thin out before reheating in microwave or on stove.
Adapted from Eat, Live, Run