Curried Sweet Potato Soup

Curried Sweet Potato Soup

I have been working with root vegetables for a big client recipe testing project this week, and I was so excited to make Curried Sweet Potato Soup recipe. This warm, healthy soup with sweet potatoes is ideal for the changing temperatures. It’s also super healthy and made with detoxifying ingredients such as cinnamon, curry powder, and even spinach. If you’re short on time, this easy soup can be whipped up with basic ingredients found in the pantry. Pair it with a salad for a wonderful weeknight meal. Thanks to Michele Periquet and Firouze Zeroual‘s for introducing me to this great recipe!

Curried Sweet Potato Soup

Cook Time:

35 minutes

Prep Times:

15 minutes


4 servings


1 large onion, chopped
1 clove garlic, minced
2 teaspoons olive oil
4 sweet potatoes, peeled and chopped
2 parsnips, peeled and chopped
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
1 can light coconut milk
2 cups water
1 cup baby spinach leaves, stems removed
Sea salt to taste
1 tablespoon freshly chopped rosemary and 1/4 teaspoon cayenne pepper (optional)


1. In a large Dutch oven saute onions and garlic in hot oil until tender, about 5 minutes. Add sweet potatoes, parsnips, curry powder, cinnamon, milk and water and bring to a boil. Reduce heat to low and simmer 30 minutes or until vegetables are tender. Place soup in a blender and blend. Add spinach and blend again. Add pepper and chopped rosemary, if desired. Serve warm.

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