Curried Coconut and Sweet Potato Soup.

I know that it is almost summer but everyone needs a go-to soup recipe. When it is thunder storming, pouring down rain, and crazy windy, you will make this soup and then thank me a million times. It will also give your skin a nice orange tone, which is good for people like me who don’t tan. In the right light it looks like a sun kissed glow. 

This soup is creamy and delicious and super duper healthy. It is vegetarian and wonderful and makes you smile when you eat it. I can take absolutely none of the credit though because I adapted the recipe from here. I have made this soup twice in the last week because it is so good… the first time I tested it on my dad but that was inconclusive because he is too kind to criticize any of my cooking, so I tested it again on my whole family and even my mom liked it.

The first time I made it, I attempted a successful batch of homemade naan bread but the second time I made a loaf of honey oat bread. Is there anything better than a fresh loaf of warm bread? No. Just… no. It tasted like a biscuit in bread form. I think we all went back for seconds… or thirds… 

This soup is sweet but toned down by the curry spice. It is smooth because it is blended once the sweet potato is cooked, and it makes a big pot that is great for leftovers. I didn’t change too much of this recipe because I like to follow the exact recipe when I make it for the first time, and then make adjustments at my discretion. I love that there are very few ingredients in this soup and it is super easy to make. 

Curried Coconut and Sweet Potato Soup
Adapted from this recipe at Dishing Up the Dirt

2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 – 3 garlic cloves, minced
2 large sweet potatoes, peeled and cut into 1/2 inch pieces
2 tablespoons curry powder
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/4 cup natural creamy peanut butter
5-6 cups veggie stock
1 14oz. can light coconut milk

Garnish (optional): cilantro, green onions, chopped peanuts, lime juice


  1. In a large soup pot heat the olive oil over medium-high heat. Add onion and sauté for 8 minutes. Add garlic and chopped sweet potato. Stir and sauté for another 2 minutes. Add spices and mix well.
  2. Add veggie stock and peanut butter. Bring to a boil. Reduce heat to a simmer and simmer for 25 minutes. 
  3. With an immersion blender (or a regular blender for amateur chefs like me who don’t have fancy soup-making equipment), carefully blend the soup. Stir in the coconut milk.
  4. Serve with optional garnishes. Serves 6, as long as you have wicked delicious bread like me alongside it. 
  5. ENJOY!

Only 4 more sleeps until the marathon. 6 mile run this morning which is the longest I will be doing until marathon day. Ahh! It was a great run though and my final average pace was even under 8:00 min/mile including warm up and cool down. I did a one mile warm up at 8:20, then 4 tempo miles with an average pace of 7:44 min/mile, and a final cool down mile at 8:06. I should run every day at 5:30 am because it felt wonderful and was so peaceful and fresh out there!

Favourite soup (until you try this one)? Until I tried this soup my favourite was my mom’s homemade taco soup!


  1. First off, that soup looks amazing…going to have to try it! And, I’d love to hear (if you already haven’t posted) about how you like your Garmin? I’m thinking about upgrading from my Forerunner 🙂

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