Curried Yam and Mango Soup

READY IN: 35mins
Recipe by COOKGIRl

From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!

Top Review by Len23

Well, DH inhaled two bowls of this stuff and gives it 4 stars, which is wildly high praise from him because he's a tough critic! I used chicken stock and whole coriander that I smashed a bit. Ended up using closer to 2 1/2 cups of yams because apparently I can't read a recipe:P. I wish my mango had been more ripe to get more of the mango flavour, but it was slim pickings at the market. I used a whole dried red chili pepper chopped and crumbled for the ground pepper. Tried to mix it in the pot with my hand mixer and it just wasn't the right consistency. It was *hot* too! Eye watering spicy insane hot! I added about 1/3 c. half and half cream, a dash of cinnamon, salt and pepper and transfered it to the blender to puree and it was *perfect*. I had mine with a little extra cream on top and DH had his with some snipped dried chili pepper. Definitely a make-ahead, but I will tweak my curry/pepper/spice ratio because this was a touch hot for me, though perfect for spice loving DH.

Ingredients Nutrition

  • 1 tablespoon peanut oil
  • 1 tablespoon butter or 1 tablespoon ghee
  • 12 cup sliced yellow onion
  • 1 teaspoon curry powder, to taste
  • 12 tablespoon freshly grated ginger
  • 12 teaspoon ground coriander
  • 14 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced (depends on how hot you want the soup)
  • 3 cups stock
  • 1 12 cups yams, peeled and cut into 1/2-inch cubes
  • 1 cup diced mangoes or 1 cup diced papaya
  • salt
  • chopped cilantro leaf (to garnish)


  1. In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
  2. Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
  3. Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
  4. With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
  5. Garnish with chopped cilantro leaves.

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