It’s true, we don’t have the harshest winters here in Austin, but the last few days have been rainy, grey and cold (cold for us anyway). Perfect soup weather in my book. I (Jeanine) made this a few nights ago and have been eating the leftovers ever since.

When I think healthy comfort food, I almost always think curry. It’s warm, hearty, spicy and just packed with flavor. Keep reading for the recipe…

photos by Love & Lemons

Curried Sweet Potato Soup

serves 4 as a main course, 6-8 as a side


  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons madras curry powder
  • 2 medium sweet potatoes, chopped into cubes
  • 1/2 cup peas (can be frozen)
  • 1 can lite coconut milk (2 cups)
  • 2-4 cups veggie broth (less for a thicker consistency, more for thicker)
  • 2 tablespoons brown sugar
  • squeeze of one juicy lime
  • a few handfuls of spinach
  • salt
  • handful of chopped cilantro, for garnish
  • a few pinches of red pepper flakes


  1. In a large pot, heat coconut oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add curry powder and garlic and cook for another 30 seconds (don’t let either burn).
  2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
  3. Stir in the peas and spinach and cook for just another minute or two.
  4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
  5. Top with cilantro and serve with naan bread on the side.

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Comments (16)
  1. 1
    Janet January 10, 2013 at 8:09 am

    I love those bowls – where are they from??

  2. 2
    Priscilla Joy January 10, 2013 at 8:15 am

    Oh wow this looks delicious

  3. 3
    Maria January 10, 2013 at 9:31 am

    I want a big bowl of this soup!

  4. 4
    Camille Styles January 10, 2013 at 11:24 am

    Looks like the perfect January dinner! And considering that sweet potatoes are one of my favorite foods – and everything’s better with coconut milk – this is sure to be divine. Can’t wait to give it a whirl!

  5. 5
    Emma January 10, 2013 at 2:04 pm

    What a great easy supper. I love that you’ve left it all chunky- I do like smooth soups too but tend to feel like I need something to go with it..chunky and it’s a proper meal 🙂

  6. 6
    Sarah [ Sarah The Architect ] January 10, 2013 at 6:58 pm

    This soup is calling my name!! Love curry and sweet potatoes.

  7. 7
    Jenny @ BAKE January 11, 2013 at 5:12 am

    beautiful photographs! I can’t wait to try this recipe!

  8. 8
    KellyImporta! January 14, 2013 at 2:50 pm

    I just made this soup for Meatless Monday, and it is delightful to make and smell as it is simmering. Went with 4 cups of broth, added the chilipepper flakes, and some Kaffir lime. Wonderful!

  9. 9
    Stephanie January 15, 2013 at 12:52 pm

    I made this over the weekend…I’m hooked! What a wonderful (and quick!) flavor! Added grilled coconut chicken satay for additional protein. This is going to be a favorite!

  10. 10
    patti mars December 7, 2021 at 7:15 pm

    really good and easy. i didn’t have peas, and used more spinach than directed. also sauteed mushrooms and then added goat cheese and baked them together a bit. served that as a side with the naan. yummy. thank you!!

  11. 11
    patti mars December 22, 2021 at 9:01 pm

    just made this again with fresh green beans and sweet potatoes. so yum!