Fabulous Curried Sweet Potato Soup

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READY IN: 35mins
Recipe by Kim A. Heaphy

I'm a big fan of soups during the cooler months and this is one of my personal favourites. It is simple, quick and oh so satisifying on a cold day. It also freezes well!

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 garlic clove, chopped
  • 34 cup onion, chopped
  • 1 tablespoon curry paste (preferably Madras or Korma)
  • 1 tablespoon fresh ginger, grated
  • 4 cups sweet potatoes, peeled and cubed
  • 12 cup red pepper, roasted, seeded, skin and chopped (jarred red peppers is fine)
  • 3 12 cups chicken stock or 3 12 cups vegetable stock
  • 2 tablespoons sour cream (optional)


  1. In a pot, heat oil over medium-low heat until hot. Saute onions and curry paste and cook for about 3 to 4 minutes, stirring frequently until onions have started to soften. Add ginger and garlic and cook for another couple of minutes.
  2. Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 to 20 minutes or until vegetables are very soft.
  3. Puree in batches in a blender or use a hand blender to puree the whole amount directly in the pot.
  4. Check if you like the consistency of the soup. Add more stock or water if too thick and adjust the seasonings.
  5. Serve.
  6. Serve topped each with a little dallop of sour cream.

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