Mediterranean Sweet Potato and Coconut Curry Soup
This Mediterranean-inspired soup is a cozy, comforting bowl of vibrant flavors. Combining naturally sweet, fiber-rich sweet potatoes with creamy coconut milk, aromatic ginger and garlic, and warm curry spices, this soup is both nourishing and deeply satisfying. Spinach adds a pop of green and a dose of nutrients, while a garnish of fresh cilantro gives it a refreshing finish. Perfect for meal prep, light lunches, or a warming starter, it’s both vegan and gluten-free.
Total Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 medium sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
4 cups vegetable broth
1 cup spinach, chopped
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until softened. Add the garlic and ginger, and cook for another 1–2 minutes until fragrant.
Add Spices:
Stir in the curry powder and cook for 30 seconds to bloom the spices.
Cook Sweet Potatoes:
Add the diced sweet potatoes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until the sweet potatoes are very tender.
Blend the Soup (Optional):
For a creamy texture, use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. If you prefer a chunkier texture, skip this step.
Stir in Coconut Milk and Spinach:
Pour in the coconut milk and add chopped spinach. Stir well and simmer for another 3–4 minutes, until the spinach wilts.
Season and Serve:
Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro.
Tips
Cut sweet potatoes evenly
To ensure even cooking, dice sweet potatoes into uniform cubes—about ½ inch works well for fast, even softening.
Bloom your spices
Cooking the curry powder briefly in oil before adding liquid enhances its flavor. Don’t skip this step!
Use full-fat coconut milk for creaminess
Full-fat coconut milk gives a rich, velvety texture. Light coconut milk works too, but the soup will be thinner.
Control the thickness
If the soup is too thick after blending, simply stir in more vegetable broth or water until desired consistency is reached.
Make it ahead
This soup stores well in the fridge for 3–4 days and tastes even better the next day as flavors meld.
Freeze leftovers
It freezes beautifully (without the spinach), so make a double batch and freeze for up to 2 months.
Variations
Add protein:
Stir in cooked chickpeas or lentils after blending for a more filling meal. Grilled tofu or shredded rotisserie chicken (if not vegan) also work well.
Spice it up:
Add a pinch of red pepper flakes, cayenne, or a dash of harissa paste for a spicier kick.
Different greens:
Swap spinach with kale, Swiss chard, or arugula. Add hearty greens earlier so they soften properly.
Lemon twist:
Add a squeeze of lemon juice before serving to brighten the flavors and cut through the richness.
Smoky flavor:
Add ½ teaspoon smoked paprika with the curry powder for depth and a subtle Mediterranean smoky note.
Roast the sweet potatoes:
For extra flavor, roast the sweet potatoes before adding to the soup. This adds a caramelized sweetness.
Q&A
Q: Can I make this soup ahead of time?
A: Yes! This soup keeps well in the fridge for 3–4 days. The flavors deepen over time, making it even more delicious the next day.
Q: Can I freeze this soup?
A: Absolutely. Let the soup cool completely, then freeze it in an airtight container for up to 2 months. For best texture, freeze it before adding the spinach, and stir in fresh greens when reheating.
Q: Is this recipe vegan and gluten-free?
A: Yes, it’s naturally both vegan and gluten-free—just double-check that your vegetable broth is gluten-free if you’re sensitive.
Q: What can I use instead of coconut milk?
A: If avoiding coconut, try unsweetened cashew cream or almond milk (though the soup will be less creamy). You can also blend soaked cashews with water to make a creamy base.
Q: Can I add grains or pasta?
A: Yes! Cooked quinoa, brown rice, or orzo can be stirred in at the end for a heartier meal.
Nutrition Facts
(Estimated per serving – based on 4 servings)
Calories: ~260
Protein: 4g
Fat: 16g
Carbohydrates: 27g
Fiber: 5g
Sugar: 7g
Sodium: ~500mg (varies with broth and salt added)
Note: These are estimates and will vary based on exact ingredients and serving sizes.
Conclusion
This Mediterranean Sweet Potato and Coconut Curry Soup is a flavorful, nourishing comfort food that brings together sweet, savory, and creamy elements in a harmonious bowl. Whether you’re looking for a cozy weeknight dinner, a make-ahead meal, or a vegan option that doesn’t compromise on taste, this soup has you covered. Garnish with fresh herbs, pair with flatbread or rice, and enjoy a warm Mediterranean embrace in every spoonful!