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Last Updated on January 22, 2022 by Jess
Not too long ago, I had the opportunity to do a full moon after dark hike that ended with a fire meditation. It was an incredible event put on by my local yoga studio. When we arrived at the fire, our guide had warm soup prepared for us. Generally speaking, I tend to stick with the very common American soups: chicken noodle, vegetable beef, chili. You know the kind. But there was an option for a curried sweet potato soup that I couldn’t get enough of. I knew I had to get home and recreate my own version of it: A spiced sweet potato soup.
I love the simplicity of this soup and the number of ingredients. For the most part, it’s the kind of soup you can have all the ingredients “on hand” and be able to throw it together when the “What are we going to have for dinner?!” comes up. It pairs well with a salad and some crusty bread (Seriously, check out my milk and honey sourdough bread. You’ll thank me). The spices are so warming, I can’t help but smile when I think of them.
This may be outside of my general “soup comfort zone,” but holy man, it’s GOOD. I practically licked out the Dutch oven and declared that I could eat it every week. I can not wait to share it with all of you!
Your Ingredients
- ½ tablespoon coconut oil (or any other oil)
- 1 cup diced onion
- 5 cups peeled and cubed sweet potato
- 2 cups diced carrot
- ½ tablespoon minced garlic
- 3 cups chicken or vegetable stock, low sodium
- ½ cup water
- 1 can original coconut milk
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼-½ teaspoon chili flakes
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Your Steps to Spiced Sweet Potato Soup
In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion and garlic. Cook over medium heat until very soft and browned, about 7 minutes. Add sweet potato and carrot. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft. Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.
Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.
Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.
I hope you like it as much as we do. It has a perfect balance of sweet and savory in a soup that warms you all the way through. And what a great way to have a meatless meal!
Looking for other soup inspiration? Check out my cooking page!
Humble beginnings. Beautifully browned. All that orange goodness! Spice of life! Mix it all together! Blend, blend, blend. Stir in that coconut milk. It’s just so beautiful. Oh my yum!
Tools of the Trade
I can’t begin to share my full love of my immersion blender and my The Lodge Dutch Oven. They are my go kitchen tools. I like to say that a woman can do a whole heck of a lot with a dutch oven and a wooden spoon. These are my favorites:
Spiced Sweet Potato Soup
Equipment
Ingredients
- ½ tablespoon coconut oil or any other oil
- 1 cup diced onion
- 5 cups peeled and cubed sweet potato
- 2 cups diced carrot
- ½ tablespoon minced garlic
- 3 cups chicken or vegetable stock
- ½ cup water
- 1 can original coconut milk
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼-½ teaspoon chili flakes
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion. Cook over medium heat until very soft and browned, about 7 minutes.
- Add sweet potato, carrot, and garlic. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft.
- Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.
- Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.
- Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.
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