I love a good, warm bowl of soup, especially when it’s packed with vegetables and delicious spices. Sweet potato curry soups are some of my favorite comfort meals because they are simple to make and always hit the spot. They are also easy to make vegetarian or vegan!
Today, I’m sharing two fantastic sweet potato curry soup recipes that I think you will enjoy. One uses carrots for a classic sweetness, and the other adds chickpeas for extra protein and heartiness. Both are easy to prepare and taste wonderful.
Jump to Recipe:
Sweet Potato Carrot Curry Soup
This warm sweet potato carrot curry soup is perfect for a cozy meal. It brings together sweet potatoes and carrots with gentle curry spices for a comforting bowl.
Key Ingredients & Tips for this Curry Soup
- Sweet Potatoes: They give the soup its body and natural sweetness. Cut them into similar sizes so they cook evenly.
- Carrots: Add another layer of sweetness and a lovely color to your soup. Fresh carrots are best for taste.
- Curry Powder: This is key for the warming flavor. Adjust the amount to your liking for more or less spice.
What You Need for the Sweet Potato Carrot Curry Soup
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tsp curry powder (or more to taste)
- 4 cups vegetable broth
- 2 large sweet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 can (13.5 oz) full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make This Sweet Potato Carrot Curry Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Step 2: Build the Soup Base
Add curry powder to the pot and stir for 30 seconds. Pour in the vegetable broth, diced sweet potatoes, and sliced carrots. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are very tender.
Step 3: Blend and Finish
Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Stir in the coconut milk, season with salt and pepper, and heat gently without boiling.
Step 4: Serve Warm
Ladle the warm sweet potato carrot curry soup into bowls. Garnish with fresh cilantro if you like.
📝 Final Note
This sweet potato carrot curry soup tastes even better the next day, so it’s great for meal prep. Store it in an airtight container in the fridge for up to 3-4 days.
Sweet Potato Chickpea Curry Soup
This hearty sweet potato chickpea curry soup is packed with plant-based goodness. Sweet potatoes and chickpeas make a comforting and filling meal with a mild curry kick.
Key Ingredients & Tips for this Chickpea Curry Soup
- Sweet Potatoes: They provide a creamy texture and natural sweetness. Cutting them into small cubes helps them cook faster in your soup.
- Chickpeas: These add protein and a nice texture to your curry soup. Canned chickpeas are fine; just rinse them well before adding.
- Coconut Milk: Use full-fat coconut milk for the richest and creamiest soup. It balances the curry spice and makes the soup extra comforting.
What You Need for the Sweet Potato Chickpea Curry Soup
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1.5 tbsp curry powder
- 1 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
⏱️ Time: 45 minutes🍽️ Yields: 4-5 servings
How to Make This Sweet Potato Chickpea Curry Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Step 2: Add Spices and Tomatoes
Stir in the curry powder and ground cumin, cooking for 1 minute until fragrant. Add the diced tomatoes (with their juice) and bring to a gentle simmer for 5 minutes, scraping up any browned bits from the bottom of the pot.
Step 3: Simmer the Soup
Pour in the vegetable broth and add the diced sweet potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir in the rinsed chickpeas.
Step 4: Finish and Serve
Stir in the coconut milk and heat through for a few minutes without boiling. Season generously with salt and pepper. Ladle into bowls and garnish with fresh parsley or cilantro if you like.
📝 Final Note
For a slightly thicker soup, you can mash a portion of the sweet potatoes against the side of the pot with a spoon before adding the coconut milk. This helps create a creamier texture for your sweet potato chickpea curry soup.