Sweet Potato Curry Soup with Apple-Cinnamon Topping

The creamiest sweet potato curry soup with coconut milk and apple-cinnamon topping!

Author : Aline Cueni

4.50 from 2 votes

Prep Time :5

Cook Time :25

Total Time :30

Servings : 4

Calories : 325kcal

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 onion, minced
1 teaspoon ginger, minced
1 (~ 1 pound/450g) sweet potato, peeled & roughly chopped
1 carrot, sliced
1 tablespoon curry powder
1 cup (240 ml) coconut milk
2 cups (480 ml) vegetable broth
Salt and pepper to taste

Apple Topping

1 apple, finely diced
½ tablespoon lemon or lime juice
1 tablespoon olive oil
1 pinch of ground cinnamon

Instructions

Heat a large pot with oil. Add onion, garlic, and ginger, sauté for a few minutes.
Add sweet potato and carrot, sauté for another 2-3 minutes. Stir in curry powder and cook for one additional minute.
Pour in coconut milk and vegetable broth, pop on the lid, and let it simmer for 15 minutes.
Blend the soup until smooth using a blender or immersion blender. Season with salt and pepper.
Apple Topping: In a small bowl, toss diced apple with lemon juice. Heat a skillet with olive oil. Add apples and sauté them for 5 minutes. Stir in a pinch of cinnamon (or as much you like). Set aside.
Serve in bowls garnished with the apple topping!

Notes

Curry Powder: I love to use a homemade mixture of ½ tablespoon mild curry powder and ½ tablespoon madras curry powder (spicy). It tastes delicious with any curry powder or even with yellow Thai curry paste.

Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.

Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.