Sweet Potato Coconut Curry Soup

This creamy Sweet Potato Coconut Curry Soup is loaded with cozy spices and bulked up with tender white rice. Try it once and you’ll find yourself craving this delicious, nutritious soup again and again!

The coconut milk and curry base accents sweet potato perfectly in this soup. It’s also the delicious basis for my crave-worthy Coconut Curry Chicken.

This sweet potato curry soup is amazing, my friends. It’s creamy, but not overly rich, and spiced with curry, garam masala, and a touch of cayenne for just the right kick. Brown sugar adds a touch of sweetness and I throw in some cooked Jasmine rice for texture and to make the soup a bit more substantial for my guys.

Whenever I find myself under the weather in the cold weather months, this ultra-comforting soup is exactly what the doctor ordered.

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 sick ones

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?

Ingredient Notes

• Sweet potatoes – Look for red-skinned sweet potatoes for the most flavorful soup. They have deep orange flesh that is loaded with color, flavor, and vitamins and minerals.
• Jasmine rice – Any long grain white rice is fine but Jasmine is my favorite.
• Water
• Coconut milk – You can use regular or light coconut milk to reduce the fat and calories. I’ve made many times with both and it’s always delicious.
• Low sodium broth – I mix up my own broth with Better Than Bouillon Chicken or Vegetable 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.
• Minced garlic
• Light brown sugar
• Spices – Salt, curry powder, garam masala, and cayenne pepper. When you open the garam masala, give it a whiff. It smells amazing! I want to pour it in little bowls and place it around my house. I won’t, but I want to.
• Cilantro leaves – It adds some really nice flavor as a garnish but if you’re not a fan, you can substitute it with a little parsley or fresh chives or omit it altogether.

How to Make Sweet Potato Coconut Curry Soup

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

Cook the Sweet Potatoes and Rice

You can either boil or bake the sweet potatoes until tender. For alternate baking instructions, see the recipe card below. You’ll need about 3 cups of cooked sweet potato. A little more or a little less is fine.

1. Place the sweet potatoes in a large pot covered with about 1-inch of water. Bring the water to a boil, reduce the heat to low, and cover the pot. Simmer the sweet potatoes until you can easily pierce them through to the center with the tip of sharp knife. Use a slotted spoon to transfer the sweet potatoes out of the pot to cool.
2. 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 until the water is absorbed. Remove from the 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.

Blend and Cook the Soup

1. Add lite coconut milk, chicken broth, and minced garlic to a large, heavy bottomed pot or Dutch oven over medium-low heat. Add the cooked sweet potato.
2. Remove pot from heat and using an immersion blender, blend the sweet potato into the mixture until smooth and velvety.
3. Return the pot to the heat and add the brown sugar, salt, curry powder, garam masala, and cayenne pepper. Stir in the cooked rice and allow the mixture to simmer on low heat for about 15 minutes to allow the spices to work their magic. The starch from the rice will help to thicken the soup as it simmers.

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.

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

Storage and Reheating Tips

Refrigerator: Transfer leftover soup to an airtight container and refrigerate for up to 4 to 5 days.

Freezer: Like dairy-based soups, soups with a coconut milk base are not the best candidates for freezing. Rice can also take on an odd texture when thawed and reheated so I don’t recommend freezing this soup.

Reheating: This soup reheats very well. If  it thickens too much in the refrigerator, add a little water or additional broth to thin out before reheating gently on the stove or in the microwave, just until heated through.

More Creamy Soups You’ll Love

• Creamy Cauliflower Soup
• Roasted Butternut Squash Soup (non-dairy!)
• Creamy Southwest Chicken Soup
• Broccoli Cheese Soup
• Creamy Mushroom Wild Rice Soup

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This post was originally published on September 21, 2012. It has been updated with new text and images.

Adapted from Eat, Live, Run