Print Recipe

Curried Sweet Potato Soup

Servings: 5


  • 6 heaping cups chopped sweet potato (about 3 large potatoes)
  • 1 large onion
  • 3 cloves garlic
  • 1 inch piece of fresh ginger, grated
  • 2 tbsp olive oil
  • 1 can full fat coconut milk
  • 1 box vegetable broth (4 cups - I like Imagine brand)
  • 1/4 cup coconut aminos (if you don't have, you can sub a complementary acid like lime)
  • 2 tbsp hot curry powder
  • 1 tsp cinnamon
  • salt to taste


  • Place a soup pot on medium heat with olive oil. Once warm, add your ginger, garlic, and onions. Saute for 3-5 minutes.
  • Add the curry, sweet potatoes and cinnamon, tossing to coat. Let the mixture cook for 5 minutes.
  • Add your vegetable broth and coconut milk and bring it to a boil. Continue to simmer until the sweet potatoes are soft, approximately 12-15 minutes.
  • Transfer the soup to a high powered blender (or use an immersion blender) and blend until smooth. Return back to the pot and add the coconut aminos and salt to taste.
  • Serve with a splash of lime, fresh cilantro, plant yogurt or seeds. Enjoy!