Sweet Potato Soup Recipe – Coconut Milk & Curry Leaf Delight

Last Updated on 3 months by Neha Deshmukh

Sweet Potato Soup Recipe – Coconut Milk & Curry Leaf Delight

Introduction

Oh, sweet potato soup! There’s just something so comforting about a warm bowl of this, especially on a chilly evening. I first made this recipe when I was craving something healthy, flavorful, and a little bit different. This isn’t your average sweet potato soup – the coconut milk and curry leaves take it to a whole new level of deliciousness. It’s become a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This sweet potato soup is a winner for so many reasons. It’s incredibly easy to make, ready in about 30 minutes, and packed with nutrients. The combination of sweet potato, creamy coconut milk, and aromatic spices is simply divine. Plus, it’s naturally vegan and gluten-free, making it a great option for a wide range of dietary needs. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb Sweet Potatoes
• 14 oz Unsweetened Coconut Milk (1 can)
• 1 Tbsp Coconut Oil
• 1 sprig Curry Leaves
• 1 tsp Red Chili Flakes
• 1/8 tsp Asafetida (Hing)
• 1/4 tsp Turmeric Powder
• 1 small Onion
• 1 Tbsp Ginger
• 2 Cups Water
• Salt to taste
• 2 tsp Lime Juice
• 1/2 Tbsp Coconut Oil (for tempering)
• 1/2 tsp Mustard Seeds
• Red Chili Flakes (to taste, for tempering)
• 1 sprig Curry Leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sweet Potatoes: Varieties & Selection
Sweet potatoes are the star! I prefer using the orange-fleshed varieties like Beauregard or Garnet for their sweetness and vibrant color. About 600-700g will do nicely. But don’t be afraid to experiment with Japanese sweet potatoes (Satsumaimo) for a slightly different flavor profile.

Coconut Milk: Full-Fat vs. Light & Regional Differences
Full-fat coconut milk (around 400ml) really gives this soup its richness and creaminess. You can use light coconut milk to reduce the fat content, but the texture won’t be quite as luxurious. Look for good quality coconut milk – Thai brands are often excellent.

Asafetida (Hing): A Unique Spice & Its Benefits
Asafetida, or hing, is a bit of an unusual spice, but it adds a wonderful savory depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. A little goes a long way! If you’re not familiar with it, don’t be intimidated – it’s a staple in Indian cooking for a reason.

Curry Leaves: Fresh vs. Dried & Regional Variations
Fresh curry leaves (about 15-20 leaves) are always best. They have a bright, citrusy aroma that dried leaves just can’t replicate. You can find them at Indian grocery stores. If you absolutely must use dried, use about 1 teaspoon, but be aware the flavor will be less intense.

Coconut Oil: Choosing Quality & Flavor Profiles
I like to use unrefined coconut oil for its subtle coconut flavor. About 15ml for the soup and another 7-8ml for the tempering. You can use refined coconut oil if you prefer a neutral flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of coconut oil in a saucepan over medium heat.
2. Add the asafetida, turmeric powder, red chili flakes, and curry leaves. Sauté for about 30 seconds until fragrant. This is where the magic starts!
3. Stir in the chopped onion and minced ginger. Cook until softened and translucent, about 5-7 minutes.
4. Add the cubed sweet potatoes and salt. Sauté for another 2-3 minutes to coat them in the spices.
5. Pour in the water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the sweet potatoes are tender.
6. Now, carefully blend the cooked mixture until smooth using an immersion blender or a regular blender. Be careful when blending hot liquids!
7. Return the pureed soup to the pot. Stir in the coconut milk and lime juice. Warm gently – don’t let it boil.
8. Time for the tadka (tempering)! In a small pan, heat ½ tablespoon of coconut oil. Add the mustard seeds and let them splutter.
9. Quickly add a pinch of red chili flakes to the hot oil, then remove from heat.
10. Place a fresh curry leaf sprig on the surface of the soup and carefully pour the hot seasoning over the top. Serve immediately!

Expert Tips

• Don’t skip the tempering! It adds a wonderful layer of flavor and aroma.
• If your soup is too thick, add a little more water or coconut milk to reach your desired consistency.
• For a smoother soup, peel the sweet potatoes before cooking.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your coconut milk doesn’t contain any hidden dairy.
• Spice Level Adjustment: My family likes a little heat, but you can easily adjust the spice level. For mild, reduce the red chili flakes to ¼ teaspoon. For hot, add up to 1 teaspoon.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Festival Adaptation (Navratri/Diwali – Fasting Friendly?): During fasting periods, you can skip the asafetida (hing) as it’s sometimes avoided.

Serving Suggestions

This soup is delicious on its own, but it’s even better with a side of warm naan or roti. A sprinkle of chopped cilantro or a dollop of coconut yogurt adds a nice finishing touch. My friend, Priya, loves to serve it with a side of papadums for a crunchy contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Is this soup suitable for a weight-loss diet?

Yes! Sweet potatoes are a complex carbohydrate, and coconut milk provides healthy fats. This soup is filling and nutritious, making it a great option for a weight-loss diet.

Can I make this soup ahead of time?

Absolutely! You can make the soup base (up to step 7) a day or two in advance. Store it in the refrigerator and then finish with the tempering just before serving.

What can I substitute for Asafetida (Hing)?

If you can’t find asafetida, you can try a pinch of garlic powder or onion powder, but it won’t have the same unique flavor.

Can I use a different type of potato?

While sweet potatoes are best, you can use regular potatoes in a pinch. The flavor will be different, but still delicious.

How can I adjust the consistency of the soup?

Add more water or coconut milk to thin it out, or simmer it for a few more minutes to thicken it up.

Is this recipe suitable for babies or young children?

Yes, but omit the red chili flakes and use a very small amount of salt. Ensure the soup is cooled to a safe temperature before serving.