This award-winning creamy curried sweet potato soup is in perfect balance. It's creamy, a little sweet, and a little spicy. It holds up with a variety of flavors to compliment it, is dairy free, and Whole30 compliant.
Seriously, ya'll, this curried sweet potato soup is the bee's knees.
You know that friend you have, that just goes with the flow? They're up for whatever you suggest, whether that's bungee jumping or sitting on the couch. And no matter what you're doing together, you're still always having a ball? That's this soup.
It's totally versatile. The first time we ate it, we had it straight - no garnishes, straight from the pot right after it was made, with a side salad.
The second time we ate it there was a drizzle of coconut milk, some pepitas (that's fancy culinary speak for pumpkin seeds), and some rosemary.
And the third time we ate it, we mixed in some chopped up cooked bacon and green onions, and ate it with some paleo dinner rolls. Then I froze the rest of it, because I was tired of eating curried sweet potato soup every day. Food blogger problems.
What is a bisque
I wanted to call this soup a bisque, but it turns out when you ask Google, the origin of the word bisque is "a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish."
Here I've been, all these years thinking bisque was just a thick, creamy soup.
Learn something new every day. There's no crustaceans in this
bisque soup, so we're just going to stick with calling it soup.
Or, just call it delicious. It doesn't really matter what you call it, as long as you make it and eat it.
Then garnish it with whatever suits you at the time, for whatever mood you're in. This soup is the reliable friend, and won't let you down no matter what you throw at it - promise.
What is curry
Curry is a term used typically to describe Indian dishes that use a combination of spices or herbs, including turmeric, cumin, coriander, ginger, and fresh or dried chiles.
It is typically prepared in a sauce, but here I've used curry powder to bring the the flavor of this soup to a whole new level.
Why curried sweet potato soup
I wasn't quite sure how it was going to turn out, so I didn't name it before I made it. I knew I was making a sweet potato soup, but I wasn't sure if I was going for savory, sweet, or spicy when I started.
I just kept adjusting and adding spices until I was happy with the flavor.
I use Brandan as my
sounding board taste tester for almost everything, because, well, he'll eat whatever I put in front of him and tell me it's good. Even if he's lying, it's a boost to my cooking confidence that keeps me going.
So when I was trying to name this soup, I texted him to get his thoughts on the name, because I couldn't get it quite right.
...and so, in the name of simplicity - Curried Sweet Potato Soup was born.
How to make curried sweet potato soup
We all know I love a really great and complicated recipe, right?
If there's one thing I love, it's a good single pot recipe, and this one doesn't fail.
I recommend sautéing the onions a bit first, just to bring out the flavor. Then, you're just going to cook everything down, wait until it's soft, and let that immersion blender do what it does best - make some creamy a** soup.
- 2 teaspoons salt
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon paprika
- ¼ teaspoon ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 2 pounds sweet potatoes, peeled and diced (about 3 medium)
- 1.5 pounds honeycrisp or other sweet apples, peeled and quartered (about 4 medium)
- 2 cups vegetable or chicken stock
- 2-3 cups water, just enough to cover
- 1 can full fat coconut milk
- Combine all the spices in a small bowl and set aside.
- Heat the coconut oil in a large stockpot over medium heat.
- Add the onion and stir until soft and translucent, 3-4 minutes.
- Add the diced sweet potatoes and apples, toss, and cook until slightly tender, about 5 minutes more.
- Add the stock & spice mixture to the pot, then add just enough water to cover everything. Stir to combine.
- Cover the pot and cook on medium-high heat for 20-30 minutes or until the vegetables are tender and fall apart when pierced with a fork.
- Remove from heat. Place immersion blender into the pot and blend until smooth.
- Add coconut milk and blend in with the immersion blender again.
- Garnish with your choice of toppings and serve immediately.
Try different garnishes to put a different spin on it! Some of our favorites include:
pepitas + coconut milk
bacon + chives
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases, at no additional cost to you. Thank you for your support!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 641mgCarbohydrates: 46gFiber: 8gSugar: 21gProtein: 5g
I may earn a small commission off purchases made through affiliate links in this post from Amazon and other sellers. This helps me continue to run the blog and keep providing you fresh content. Thank you for your support!