Sweet Potato Coconut Curry Soup

Recipe adapted from Minimalist Baker.

Try this sweet and spicy sweet potato coconut curry soup! Top with crunchy croutons and fresh parsley.

Prep Time

30 minutes

Cook Time

25 minutes


4 Servings


2 tablespoons olive oil
1 onion, yellow (large, diced)
3 cloves garlic (peeled and minced)
2 teaspoons ginger (peeled and minced)
1 potato, sweet (large, peeled and cubed (1/2''))
2 tablespoons curry powder
2 teaspoons cumin
1⁄4 teaspoon paprika
1 teaspoon salt
1⁄2 teaspoon black pepper
3 cups coconut milk
1⁄2 cup water
1 teaspoon maple syrup
1⁄2 cup croutons (optional)
  parsley, fresh (chopped)


Over medium heat in a large pot, combine olive oil, garlic and onions and sauté until onions are translucent and aromatic, about 4 minutes. Add sweet potato cubes, curry powder, paprika, salt, and pepper and stir to combine. Add coconut milk and water, stir and turn heat down to low. Place the top on the pot and simmer for 25 minutes or until the sweet potatoes are soft and you can pierce through with a fork. Remove from heat and with an immersion blender, blend until smooth. Add in a teaspoon of maple syrup and mix. Top with crunchy croutons, and chopped parsley and enjoy!