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Home » Main Dish » Soups, Stews, and Chilis » Sweet Potato Coconut Curry Soup

Sweet Potato Coconut Curry Soup

By Valerie · September 21, 2012 · Updated May 9, 2020 34 Comments

MD Main Dish
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This creamy but light Sweet Potato Coconut Curry Soup is full of cozy spices and bulked up with white rice.

Sweet Potato Coconut Curry Soup in a bowl.

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.

All the ingredients required to make Sweet Potato Coconut Curry Soup, arranged on a counter top.

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.

A sweet potato being wrapped in aluminium foil.

Preheat your oven to 400 degrees. Wash and scrub your sweet potatoes and wrap them each in a sheet of foil.

Three wrapped sweet potatoes inside an oven.

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.

A pot of cooked rice.

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.

A cooked sweet potato with the skin being removed with a paper towel.

When potatoes are cool enough to handle, the skin will easily come off with a paper towel. Remove and discard all of the skin.

Three peeled sweet potatoes sitting in aluminium foil.

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.

An open jar of Better Than Bouillon Chicken Base.

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.

Chicken broth being poured into a dutch oven.

Place a large pot or Dutch oven over medium low heat and add lite coconut milk and chicken broth.

A measuring spoon adding minced garlic to the pot.

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.

Large pieces of sweet potato are added into the pot.

Remove the pan from the heat and add the sweet potatoes, in pieces, to make it easier to puree.

An immersion blender is blending the ingredients into a 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.

Seasoning is added to the soup.

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.

Rice is added to the soup.

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.

A ladle spooning out some of the finished soup.

Soup’s on!

Sweet Potato Coconut Curry Soup served in a bowl.

Garnish with a little chopped cilantro for some pretty contrast and even more flavor.

A spoonful of Sweet Potato Coconut Curry Soup.

Pure comfort.

A bowl of coconut curry soup.

Sweet Potato Coconut Curry Soup

This creamy but light Sweet Potato Coconut Curry Soup is full of cozy spices and bulked up with white rice.
0 from 0 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 206kcal
Author: Valerie Brunmeier

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 5g | Sodium: 349mg | Potassium: 493mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16094IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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Adapted from Eat, Live, Run

Categories: Main Dish, Recipe, Soups, Stews, and Chilis

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Reader Interactions

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  1. mjskit says

    September 24, 2012 at 7:58 pm

    Nothing like some spice to clean out those sinuses! I always go for hot and spicy when I have a cold. Great soup for your whole household and mine! Loks delicious! Hope you all get very well soon!

    Reply
  2. Jackie @ Domestic Fits says

    September 24, 2012 at 12:11 pm

    I am such a soup fan. I don’t even care that it’s still in the 90’s here, I totally want this.

    Reply
  3. Aggie says

    September 24, 2012 at 9:57 am

    This looks so comforting…I love your process photos, I never cook sweet potatoes that way to add to soup but I will now! I hope you are feeling better!!

    Reply
  4. Kim Bee says

    September 23, 2012 at 4:50 pm

    This looks amazing. And I love that you used better than bouillon. Love that stuff to bits. I particularly love the veggie one.

    Reply
    • Valerie says

      September 23, 2012 at 5:24 pm

      Hi Kim 🙂 You can absolutely sub the veggie broth in this to make it a vegetarian dish. It would be wonderful.

      Reply
  5. Kat says

    September 23, 2012 at 7:23 am

    I love creamy soups for fall – to me they’re the ultimate comfort food. And the curry flavors sound like a perfect way to kick a cold. I hope you feel better soon Valerie!

    Reply
    • Valerie says

      September 23, 2012 at 7:40 am

      Thanks Kat. I’m working on it!

      Reply
  6. Lynna says

    September 23, 2012 at 1:24 am

    Yummm! Great for the incoming cold months!

    Reply
  7. Abby says

    September 22, 2012 at 8:36 pm

    This is so perfect for Fall, Valerie! This will be one of my must-try this Autumn season! Hope you feel better soon.

    Reply
    • Valerie says

      September 22, 2012 at 8:47 pm

      Thanks Abby. If you try it be sure to come back and let me know what you think.

      Reply
  8. Peggi Tebben says

    September 22, 2012 at 8:34 pm

    Great recipe Valerie! I see you must shop at World Market too! I have the same set of bowls. I love them!

    Reply
    • Valerie says

      September 22, 2012 at 8:46 pm

      You got that right Peggi! I love the stuff at World Market. I have to restrain myself from buying everything in sight when I go.

      Reply
  9. Willow says

    September 22, 2012 at 8:07 pm

    So sorry to hear you’re sick! Hopefully it’ll pack up and leave soon.

    This soup sounds so good – in fact, I *just* made a very similar curried sweet potato soup (a favorite recipe I found years ago and have made every fall since) and now that it’s almost gone I’m already missing it. Will have to try your version sometime. 🙂

    Reply
  10. Jan says

    September 22, 2012 at 4:17 am

    This sounds delish Valerie. It’s gettin cold around here so a nice warm soup would surely fit the bill. Hope your cold gets better soon – that’s certainly no fun. Great job as always!

    Reply
    • Valerie says

      September 22, 2012 at 8:45 pm

      Thanks Jan. I’m working on it!

      Reply
  11. Shelby says

    September 22, 2012 at 3:19 am

    Looks delicious and so comforting. Perfect for the cooler weather we finally started to get!

    Reply
  12. Ann says

    September 21, 2012 at 7:29 pm

    This looks delicious, Valerie! I love all those flavors and the use of rice. A perfect fall meal!

    Reply
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