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A spoon resting in a white bowl filled with sweet potato curry soup.
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5 from 3 votes

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American, Asian
Servings: 6 servings
Calories: 311kcal

Ingredients

  • 3 cups cooked red-skinned sweet potatoes from 2 small or 3 large sweet potatoes (directions for cooking below)
  • ½ cup long grain white rice like Jasmine
  • 1 ¼ cups water
  • 13.5 ounces coconut milk regular or lite
  • 3 cups low sodium broth chicken or vegetable
  • 1 teaspoon minced garlic
  • 2 tablespoons light brown sugar
  • ½ teaspoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • teaspoon cayenne pepper or to taste
  • ¼ cup chopped cilantro for garnish

Instructions

Cook the Sweet Potatoes and Rice

  • Place the sweet potatoes in a large pot, cover with about 1-inch of water, and place the pot over HIGH heat. Bring the water to boil then reduce the heat to LOW, cover the pot and simmer for about 50 minutes to an hour, or until the sweet potatoes are very tender through to the center when pierced with the tip of a sharp knife. Use a slotted spoon to transfer the sweet potatoes out of the pot to cool slightly. When cool enough to handle, remove skins with a paper towel and discard.
  • Meanwhile, prepare rice by bringing the water to boil over HIGH heat. Stir in the rice, reduce the heat to LOW, cover and simmer for about 20 minutes or until all water has been absorbed and rice is tender. Remove the pan from heat and set aside.

Blend and Cook the Soup

  • Place a large, heavy bottomed pot or Dutch oven over MEDIUM-LOW heat. Add the coconut milk, broth, and minced garlic. Allow the mixture to get warm but do not allow it to boil.
  • Add the cooked sweet potato. Remove the pot from the heat and using an immersion blender, blend the sweet potato into the mixture in the pot until smooth.
  • Return the pot to the heat and add the brown sugar, salt, curry powder, garam masala, and cayenne pepper. Add the cooked rice and reduce the heat to LOW. Allow the soup to simmer for about 15 minutes until slightly thickened. Remove the pot from the heat when the soup is heated through and cooked to the desired consistency.
  • Ladle into bowls and garnish the individual servings with cilantro.

Notes

Alternate Baking Instructions for Sweet Potatoes
  • Preheat your oven to 400 degrees F Wash and scrub your sweet potatoes and wrap them each in a sheet of foil.
  • Bake for about an hour or until tender all the way through when pierced with a knife. Remove from the oven and allow to cool.
Storage and Reheating Tips
  • Transfer leftover soup to an airtight container and refrigerate for up to 4 to 5 days.
  • 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.
  • 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
 

Nutrition

Calories: 311kcal | Carbohydrates: 41g | Protein: 7g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 279mg | Potassium: 757mg | Fiber: 4g | Sugar: 11g | Vitamin A: 19287IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 3mg