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Curried Sweet Potato Soup

We’re all fighting off the first signs or lingering symptoms of colds around here, so it seemed like a good time to make what my mom and grandmother call “wellness soup.” Wellness soup is basically any soup that has some combination of garlic, chilis, and ginger. I MacGyvered this one from ingredients I already had in the kitchen, as is typical for wellness soup, and made it up as I went along- another defining characteristic of wellness soup.

It’s also a perfect post-Christmas use for leftover mashed sweet potatoes when you want something warm and comforting, but can’t possibly eat another heavy meal!

Curried Sweet Potato Soup

Serves 4

  • Olive oil
  • 4 cups vegetable broth (I dissolved two Rapunzel bouillon cubes into boiling water)
  • 3 cups mashed sweet potatoes (about 3-6 sweet potatoes, depending on their size)
  • 1 clove garlic, minced
  • 1 Tbsp grated ginger
  • 1/2 tsp curry powder
  • 1/2 cup coconut or cow’s milk (both are delicious)
  • Pepper to taste
  • Heavy whipping cream or Greek yogurt to taste

*If you want a little something extra, this soup is great garnished with roasted chickpeas, roasted broccoli, or croutons.

  1. If you haven’t already, roast the sweet potatoes at 375 for 45 minutes.
  2. With a little olive oil, cook the garlic and ginger until fragrant but not browned. Set aside.
  3. Combine the sweet potatoes and milk in a food processor, and puree until smooth (you can also use an immersion blender, Nutribullet, etc.).
  4. Combine the pureed sweet potatoes and vegetable stock in a large pot. Add the garlic, ginger, and curry powder. Stir while bringing to a boil.
  5. Reduce to a simmer and cover for five minutes.
  6. Divide into bowls and garnish with pepper and cream or yogurt. Enjoy!
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Aidan O'Leary

As the Well Produced food contributor, she tries to focus on seasonal dishes that span the entire spectrum from clean eating to comfort food. She loves peonies, ponies, and paper (of the hand made variety).
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