Coconut Curry Sweet Potato Soup by Erin Jobe

This vegan soup is a quick meal that only requires a little bit of prep! It is great for a cold night, and I love to pair it with toasted bread and a kale salad. This recipe also works well with butternut squash instead of sweet potatoes if you have them handy!

4 large sweet potatoes
1 can light coconut milk
1 can regular coconut milk
1 large sweet onion
4 cloves of garlic
1 tablespoon coconut oil
3-4 tablespoons curry powder
2-3 cups vegetable broth
Splash of soy sauce (optional)
Handful of diced green onions (optional)
Lime juice (optional)



1.       Finely dice onions and garlic. If you have a food processor, you can do this in there to create a wet pulp. Using a large pot, sautee onions and garlic on medium heat in a tablespoon of coconut oil. Add in a tablespoon of curry powder and a pinch of salt and pepper. Sautee until onions are clear but not browned. Set this aside to add later.

2.       Peel and cube sweet potatoes into large chunks. Add sweet potatoes, vegetable broth, and coconut milk to the pot, and stir together. Stir in a pinch of salt and 2 more tablespoons of curry powder. Let this simmer while stirring occasionally until the sweet potatoes are soft. This only takes around 20 minutes!

3.       Once the sweet potatoes are tender, use an immersion blender to puree all ingredients together.

4.       Once blended you can tweak the consistency and flavor of the soup. Add a bit of water or vegetable broth to thin out the soup, add more curry powder if you want more flavor, or a little bit of cayenne pepper if you need more spice. Sometimes I even add a little bit of brown sugar or cinnamon. As the soup cools it will thicken a bit, and I think it also gains flavor! I like to mix in a few splashes of soy sauce and juice from ½ of a lime before serving. Top with green onions and serve with fresh bread!