Golden Curried Sweet Potato Soup with Coconut & Coriander
A velvety, golden soup that blends sweet potatoes with warm curry and turmeric, enriched with coconut milk and topped with fresh coriander.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyEasy
- Servings4
This comforting soup is a celebration of earthy sweetness and aromatic spices. The natural sugars of sweet potatoes caramelize gently as they simmer, while turmeric and curry lend a warm, golden hue and a subtle heat that lingers pleasantly.
Coconut milk adds a silky richness that balances the spices, and a handful of fresh coriander brightens every bowl. Serve it with fluffy couscous for a satisfying meal that feels both nourishing and exotic.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the sweet potatoes and cut them into 2 cm cubes. Place them in a bowl and set aside.
- Slice the onions, garlic, chili pepper, and sun-dried tomatoes into thin pieces.
- Heat the olive oil in a large pot over medium heat.
- Add the onions and sauté for 2-3 minutes until they soften and turn translucent.
- Stir in the garlic and chili pepper, and continue sautéing for another 1-2 minutes.
- Add the turmeric, curry, sweet potatoes, and thyme. Mix well with a wooden spoon to coat everything evenly.
- Pour in the water, crumble in the vegetable bouillon cube, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the sweet potatoes are tender.
- Add the coconut milk and let it simmer for 5-10 more minutes, stirring occasionally.
- Remove the pot from the heat. Sprinkle with finely chopped fresh coriander and serve hot, accompanied by couscous.
💡 Tips
- For a smoother texture, blend the soup with an immersion blender before adding the coconut milk.
- Adjust the heat by removing the seeds from the chili pepper if you prefer a milder soup.
- If you don't have sun-dried tomatoes, you can substitute with a tablespoon of tomato paste.
Inspired by a recipe from Άκης Πετρετζίκης