Sweet Potato Curry Soup
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Sweet Potato Curry Soup

Our Sweet Potato Peanut Curry Soup recipe is simple to make but deliciously robust and super filling. You'll want this on your weekly meal plan for sure!
Course Main Course
Cuisine American
Keyword sweet potato curry soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 255kcal
Author April Woods

Ingredients

  • 4 cups diced sweet potato
  • 1 can coconut milk about 15 ounces
  • 2 cups beef broth or vegetable broth if you don't eat meat
  • 3 tablespoons peanut powder  - peanut butter would work fine too
  • 2 tablespoons yellow curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • pepper to taste
  • optional garnish chopped peanuts and scallions

Instructions

STOVE TOP DIRECTIONS

  • On the stove top, bring broth and coconut milk to a simmer.  Stir in remaining ingredients and simmer covered until sweet potato is tender and cooked through.
  • Puree soup with an immersion blender (or very carefully in your upright blender).

SLOW COOKER DIRECTIONS

  • Add all ingredients to the slow cooker and mix well. Cover and set to high for four hours or low for 6.
  • Puree soup with an immersion blender until the consistency is to your liking.

INSTANT POT DIRECTIONS

  • Using the saute function, bring broth and coconut milk to a simmer. Stir in remaining ingredients.
  • Cover and set to "sealing". Cook on manual setting for ten minutes, then hit cancel and allow soup to release pressure naturally for at least 5 minutes (ideally 10 minutes to avoid splatter).
  • Puree soup with an immersion blender until the consistency is to your liking.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 255kcal