This curry sweet potato soup is as simple as it gets, yet has loads of fabulous flavors.

It's made with pureed sweet potatoes, creamy coconut milk, zesty ginger, spicy, rich curry paste and fresh lime juice.

It'll be your new favorite, that I promise.

How to make curry sweet potato soup

Sweet potatoes: The star of this soup. You can use fresh sweet potatoes or frozen cubed sweet potatoes.
Garlic and ginger: These aromatics are crucial for a flavorful, balanced soup.
Curry paste: You can use red or green curry paste - both are scrumptious.
Cayenne: To give it a little heat - as much or as little as you like.
Stock: I use vegetable stock, store-bought or homemade.
Cilantro: A handful of fresh leaves will do.
Coconut milk: The full fat canned stuff (not canned light coconut milk or coconut milk beverage).
Lime: The zest and the juice for ultimate flavor!
Honey: To add a dab of sweetness and to balance the flavors of the soup.

To make it on the stove top:

Heat olive oil to medium in a Dutch oven or stock pot. Stir in garlic, ginger, curry paste, salt and cayenne.
Add sweet potatoes and stock and bring to a simmer for 15-20 minutes or until sweet potatoes are very soft.
Remove from the heat, add the cilantro and use an immersion blender to puree until smooth.
Add coconut milk, lime zest and juice and honey and stir to combine.
Taste and adjust seaosning, if necessary.

To make it in the Instant Pot:

Add the garlic, ginger, curry paste, salt, cayenne pepper, sweet potatoes and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes.
When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth.
Stir in the cilantro, coconut milk, lime zest and juice and honey.
Taste and adjust seasoning, if necessary.

For the sweet potatoes: Try this recipe with butternut squash or pumpkin.
For the cayenne: Try using minced jalapeno instead.
- Use as much or as little as you like depending on your spice tolerance.
For the stock: Use vegetable or chicken. If you don't have stock, use bouillon with hot water.
For the cilantro: If you don't like cilantro, use parsley.
For the coconut milk: If you don't like coconut or are allergic, use about ¼ cup cream or half and half.
For the honey: Use granulated sugar as a substitute.

To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
To make this dairy free: This recipe is dairy free.
To make it vegan: Swap out the honey for granulated sugar.
To make it nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.

A few more of my favorite soups:

A simple sweet potato soup with coconut milk, ginger, curry paste and lime.

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Stove Top Directions:

Heat olive oil to medium in a Dutch oven or stock pot. Stir in garlic, ginger, curry paste, salt and cayenne. Add sweet potatoes and stock and bring to a simmer for 15-20 minutes or until sweet potatoes are very soft.
Remove from the heat, add the cilantro and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and honey and stir to combine. Taste and adjust seaosning, if necessary.

Instant Pot Directions:

Add the garlic, ginger, curry paste, salt, cayenne pepper, sweet potatoes and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth. Stir in the cilantro, coconut milk, lime zest and juice and honey. Taste and adjust seasoning, if necessary.

Keywords: sweet potato, sweet potatoes, soup, sweet potato soup, soups, soups cookbook