Curried Sweet Potato Soup
A warming, fragrant soup of sweet potato, Madras curry, ginger, and kale with a squeeze of lemon. Quick to make and deeply satisfying.
Ingredients
- Cooking oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 tablespoons fresh ginger, grated
- 3 tablespoons Madras curry powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 large sweet potato, cut into chunks (no need to peel)
- 1 1/2 cups water or stock
- 2 cups whole milk
- 2 cups kale, finely chopped
- 1/2 cup frozen peas
- Juice of 1 lemon
- Black pepper to taste
Instructions
- Heat a splash of cooking oil in a large pan over medium heat. Add the onion and cook for a few minutes until softened.
- Add the garlic, grated ginger, curry powder, and cayenne. Cook, stirring, for 1 minute.
- Add the sweet potato chunks and stir to coat in the spices.
- Pour in the water or stock. Bring to a simmer and cook for about 10 minutes until the sweet potato is tender when prodded.
- Add the whole milk and stir through.
- Using a ladle, scoop out roughly a third of the potato and broth and blend or purée until smooth, then return to the pan. This thickens the soup while keeping some texture.
- Add the chopped kale and frozen peas. Cook for a further 5 minutes.
- Add lemon juice, black pepper, and adjust salt to taste. Serve hot.
Notes
- No need to peel: Sweet potato skin softens completely during cooking and adds nutrition.
- Curry powder: Madras gives good warmth. Use a mild curry powder if you want something gentler.
- Puréeing: Blending just some of the soup creates a creamy-yet-chunky result. Blend it all for a smooth soup.
- Vegan: Use vegetable stock and swap the milk for coconut milk or oat milk.
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