Oct 282016

Creamy Sweet Potato Curry Soup

Sweet Potato Curry SoupSometimes simple is best. That’s the case with this soup that’s filled with lots of healthy goodness and a rich satisfying flavor.

The ingredients list is so short you may already have everything in the house. Make this on the next cool evening when you’re craving some curry love.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Sautéing, slicing, blending, cubing
Garden Candy Basics - fundamental vegucation for everybody!


    • 2 tablespoons olive oil
    • 1 large leek, sliced
    • 3 cups vegetable broth
    • 1 large sweet potato, peeled & cubed
    • 3 heaping teaspoons almond butter
    • 2 cloves garlic
    • 1⁄2 teaspoon curry powder
    • 1⁄2 14oz can coconut milk


  1. In a large pot, saute leeks in olive oil until soft.
  2. Add broth, sweet potato, almond butter, garlic, curry powder to pot.
  3. Simmer for 20-30 minutes until potatoes are soft.
  4. In small batches, carefully transfer soup (will be hot!) to a food processor or blender and process on low until smooth. Or use a hand blender in the original pot.
  5. Once all the soup has been processed, stir the coconut milk into the blended soup and enjoy!


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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