Recipe Flash: Curried Sweet Potato Soup

When January 1st hits, my stomach can finally breathe a sigh of relief. I love the holidays and all, but after a while I begin to think that if I have to eat another sugar cookie or puff pastry canapé, I might explode. January is my time to detox, to get back to the sort of eating and cooking that takes up the other ten months of the year, before Thanksgiving rears its carb-stuffed head.

But there’s one problem: January is cold. And when the world outside my apartment screams stew but my body says salad, I’m torn. For these cold winter days, my answer is soup. I’ve been making so many orange-hued soups lately that for a while I thought this image was of my recent Carrot-White Bean Bisque, instead of the Curried Sweet Potato from a few months ago. It was a happy revelation, as this soup is one of my winter favorites–it’s simple and healthful as post-New Year’s dishes should be, but also all the more warming because of the gentle kick the curry powder gives to the broth.

From my kitchen, albeit small, to yours,



Curried Sweet Potato Soup
Makes 2 Servings

If your curry powder is on the spicy side, and your tolerance for spice is on the weaker side, you may want to use less. If you think you could potentially qualify for either, start with ¼ teaspoon and you can always add more later if the soup tastes underseasoned.

1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon curry powder (see note)
1 pound sweet potatoes (or yams), peeled, cut into 1/2-inch pieces
1 quart vegetable broth
1 teaspoon salt
1/2 cup whole milk

Greek yogurt
Cilantro leaves

In a medium Dutch oven, heat the olive oil over a medium flame and sauté the onions until translucent, about 5 minutes. Add the curry powder and sauté for another 2 minutes, until fragrant. Add the sweet potatoes, broth, and salt and raise the heat to high. Bring to a boil, reduce the heat, and cover. Cook for 20-25 minutes, until the potatoes are tender. Use an immersion blender, food processor, or blender to puree. Add the milk and taste for seasoning. Garnish with a dollop of yogurt, and some cilantro leaves.

Posted in: Recipe Flash
  • Blog is the New Black

    What I wouldn’t give to have this today on my snow day!

  • EliFla

    delicious soup!!!Ciao Flavia

  • Thefriendlyfoodiegirl

    Oh Wow, I am SO making this when I get back to my apartment! I get stuck with lots of sweet potatoes because I usually stock up on them at my local farmers market. I’m ALWAYS looking for new ways to cook them. When I make it, I’ll let you know how it goes and what my roomies (my personal food critics) think! Thanks Phoebe!

  • Frankie

    Sigh. Too much snow to go out and buy sweet potatoes. I’m making your carrot-white bean soup instead, maybe throwing in a potato. Cheers!

  • William Stoneman

    A feast for the eyes! Thanks.

  • Abby Himes

    Yum! will have to try this

  • Madarahill

    I once had a soup very much like this one at a Soup-R-Bowl party. It was about -35F here in Fairbanks and we appreciated very much the inherent warmth of the dish, not just because it was hot soup, but because there is something very warm about all of the flavors. Of course, we like to keep a good layer of fat on us in the winter, so I think our host used heavy whipping cream instead of milk.

  • KatieOH

    Is there a link for the Carrot-White Bean Bisque mentioned?

    • BGSK

      Not yet–but we’ll be sharing that recipe soon! It was delish. Thanks for commenting!

  • HavenNyx

    Wow this sounds absolutely amazing!

  • JW

    Made this for dinner last night – awesome! Can’t wait to have the leftovers for lunch today.

  • Asma Siddique

    So delicious, thank you =)

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