Curried Sweet Potato Soup

Curried Sweet Potato Soup

Small ingredient list, big flavor. This Curried Sweet Potato Soup is perfect for a vegetarian dinner on a cold day. Make a double batch and freeze some for a busy week!


It’s hearty and spicy and it makes a great dinner side or appetizer.

Here’s how you make it:

Warm, hearty and full of spice this soup makes a great appetizer or meal of its own!


  • 1 Tbsp unsalted butter or oil
  • 4 small leeks, chopped
  • 1 Tbsp minced fresh ginger
  • 2 lbs sweet potatoes, peeled and chopped
  • 1 Tbsp curry powder
  • 4 cups veggie broth
  • 1/2 – 1 tsp cayenne pepper
  • Plain yogurt and cilantro to garnish (optional)
  1. In a large pot melt butter. Add leeks and ginger and saute for 5-7 minutes over medium high heat.
  2. Add sweet potatoes, curry, pepper and 3 cups broth.
  3. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 min).
  4. Puree the soup in batches in blender or using an immersion blender.
  5. Add remaining cup of broth if you want a thinner soup. Taste and adjust seasoning as desired.

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