Description

A rich and creamy Sweet Potato Coconut Curry Soup that combines tender red-skinned sweet potatoes with fragrant spices and coconut milk. This comforting soup is enhanced by long grain jasmine rice for a hearty texture, simmered gently to develop layers of flavor, and finished with fresh cilantro for a vibrant garnish. Perfect for a cozy meal, this recipe serves six and offers a delicious fusion of sweet, spicy, and savory notes.

Ingredients

Scale

Main Ingredients

3 cups cooked red-skinned sweet potatoes (from 2 small or 3 large sweet potatoes)
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
⅛ teaspoon cayenne pepper (or to taste)
¼ cup chopped cilantro (for garnish)

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Instructions

Cook the Sweet Potatoes and Rice: Place the sweet potatoes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 50 minutes to 1 hour until tender with a sharp knife. Remove sweet potatoes with a slotted spoon, let cool slightly, then peel off skins with a paper towel and discard. Meanwhile, bring water to boil in another pot for rice. Stir in rice, reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender. Remove from heat and set aside.
Blend and Heat the Soup Base: In a large, heavy-bottomed pot or Dutch oven, warm coconut milk, broth, and minced garlic over medium-low heat. Avoid boiling to preserve flavors.
Add Sweet Potatoes and Blend: Add the cooked sweet potatoes to the pot. Remove from the heat and use an immersion blender to puree the mixture until smooth, creating a creamy soup base.
Season and Simmer Soup: Return the pot to low heat. Stir in brown sugar, salt, curry powder, garam masala, and cayenne pepper for a spicy, aromatic flavor. Add the cooked rice and let the soup simmer gently for 15 minutes, allowing it to thicken slightly and flavors to meld.
Serve with Garnish: Remove the soup from heat once heated through and at desired consistency. Ladle into bowls and garnish with fresh chopped cilantro for a bright finish.

Notes

Use regular or lite coconut milk depending on desired richness and calorie preference.
Adjust cayenne pepper to control the spiciness of the soup.
For a vegan version, use vegetable broth instead of chicken broth.
The rice adds texture but can be omitted for a smoother soup.
Cook sweet potatoes whole for even cooking, and don’t rush the simmering process to develop deeper flavor.
Immersion blender is recommended for easy and smooth blending, but a regular blender can also be used in batches.