Healthy Curried Sweet Potato Soup is your answer for those chilly fall and winter nights! Pair with some easy French Bread Rolls, and you have comfort food at its best!
I love sweet potatoes! How about you? It’s something healthy I can regularly get my family to eat, especially when they are roasted like this.
But sometimes you just need a really creamy, comforting soup. Sweet potatoes are the perfect player here because they can be transformed into smooth puree and added to a creamy soup base.
Let’s get started!
How to Make Curried Sweet Potato Soup
First you’ll need to bake a sweet potato. I just grab a big sweet potato (you can also use a yam), wash it off, stab it a few times with a fork, and wrap it in foil. You want your sweet potato to weigh about a pound.
Bake it at 350 degrees F. for one hour.
Remove from the oven, unwrap, and let cool until you can touch it without getting burned.
Pull the skin off with your fingers (it will come off very easily). Alternately, you can slice the sweet potato open and scoop out the flesh with a spoon.
Place the flesh into a blender or food processor and puree.
Now you just need to make your creamy soup base using butter, flour, salt, and milk. Alternately, if you want to make this soup dairy-free, you can simply use canned coconut milk in place of the creamy soup base.
Then you add curry powder and your pureed sweet potato and you’re done! Unless you want to add frozen peas to add color and texture. Go ahead and do that if you like. Otherwise, enjoy the bisque-like texture of this delicious soup!
- 1 large (1 lb.) sweet potato or yam
- 4 Tablespoons butter
- 2 Tablespoons flour
- 1 teaspoon salt
- 4 cups milk
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- 2 cups frozen peas (optional)
- Preheat your oven to 350 degrees F.
- Wash your sweet potato or yam and pierce with a fork in several places.
- Wrap in aluminum foil. Bake for one hour. (You may want to place the wrapped sweet potato on a baking sheet, as sugars are often released and leak from the aluminum foil. These can drip on the bottom of your oven).
- When the sweet potato is done baking, remove from the oven and carefully unwrap. Beware of escaping steam.
- Allow the sweet potato to cool for 20-30 minutes, until it can be touched without burning your skin.
- Use your fingers to peel the skin off the sweet potato. Alterntely, you can slice it down the middle and scoop out the flesh with a spoon.
- Add all the flesh to a blender or food processor and puree. Set aside.
- In a large pot on the stove, add the 4 Tablespoons of butter, 2 Tablespoons of flour, and 1 teaspoon of salt. Heat over low, whisking occasionally, until the butter is melted and the flour has been mixed in to make a paste.
- Add 1 cup of the milk and whisk until all the lumps have disappeared. Add the remaining 3 cups of milk and turn the heat up to medium. Whisk occasionally, making sure to scrape the bottom.
- When the milk mixture starts steaming, add the 1 teaspoon of curry powder, 1/4 teaspoon of pepper, and all the sweet potato puree. Whisk well.
- If desired, add 2 cups of frozen peas and stir.
- Serve when the peas are cooked through.
To make this dairy-free, omit the butter, flour, and milk.
Instead, use 4 cups canned coconut milk.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 542mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 10g