In case you need a little reminder that it’s fall, this luscious soup makes me want to put on boots and a scarf and dive into a leaf pile. (Even though it’s still in the 70’s right now, thanks Oklahoma.) But when the sun goes down and it gets just chilly enough for some fuzzy socks and a cozy blanket on the couch with the window open, this rich, silky soup makes for a perfect casual autumn dinner.
Here’s what you need:
Caramelized sweet potato give this soup an earthy sweetness. Fresh ginger gives it just the kick it needs. I add canned coconut milk to give it a rich and luscious body and tart green apple brings nice acidity to balance everything out. If you want to make the soup vegan, just use veggie broth instead of the chicken broth.
Here’s what you need for the curry spice blend:
If you have a jar of curry spice that you love, then by all means use it. There’s no need to go out and buy all these different spices if you’ve already got that in your pantry. Two and a half tablespoons of curry powder should work but maybe add a little at a time and taste and add more as needed because the ratios of the different spices are likely different than what I use in my blend.
Roast the sweet potatoes first.
The caramelization from roasting lends a rich, sweet flavor to the soup. Plus it helps with timing. Get your sweet potatoes in the oven first, then get to work chopping and sautéing everything else. Once you get to the point of adding in the potatoes, they will already be cooked through. Smart.
To properly brown the potatoes, make sure they each have their own space. Crowded potatoes will steam and not caramelize.
Pro Tip: If you roast a half pound more than what you need for the recipe (which is 3 pounds,) then you’ll have a nice little snack while you finish your soup!
Make the soup .
Sauté the onion and green apple then add the garlic and ginger.
Add roasted sweet potatoes.
Add the coconut milk, broth and spice blend, simmer for 30 minutes, then purée it up with an immersion blender or by ladling into a blender.
Top the creamy soup with lots of crunchy things.
I love toasted coconut flakes and almonds or pepitas. A little bite of something crisp goes perfectly with the smooth, creamy soup! Garnish with fresh herbs such as cilantro, basil or mint.
Other recipes to try:
Curried Sweet Potato-Coconut Soup
Ingredients
- 3 pounds sweet potatoes peeled and diced
- 1 yellow onion medium, diced
- 1 apple granny smith, peeled and diced
- 2 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- 3/4 tsp cinnamon
- 1/2 tsp mustard powder
- 1/4 tsp cayanne pepper
- 1 1/2 tsp salt
- 6 cups broth chicken or vegetable
- 3 tbsp olive oil
Instructions
Roast Sweet Potatoes
- Preheat oven to 425 degrees. Toss sweet potatoes in 3 tablespoons of oil and 1/2 teaspoon of salt. Arrange them on a sheet pan. If the potatoes are crowded, divide them between 2 pans. Place potatoes in the oven and roast for 30 minutes, tossing every 10 to 15 minutes. Remove from the oven. In a large pot over medium heat, sauté the onion and apple seasoned with a pinch of salt until the onion is translucent and the apple is slightly soft, about 5 to 6 minutes. Add the ginger and garlic. Saute for about a minute more then add the roasted sweet potaoes. Add all the spices and the salt then pour in broth. Bring to a boil then reduce heat and simmer for 30 minutes. Use an immersion blender to purée the soup. If you don't have an immersion blender, transfer the soup, carefully, to a food processor or blender. Serve soup hot, topped with toasted coconut flakes and toasted, sliced almonds.