Curry Sweet Potato Soup Recipe

Curry Sweet Potato Soup Recipe

How To Make Curry Sweet Potato Soup

Curry Sweet Potato Soup is made with chicken, carrots, and sweet potato in a smooth curry base with a hint of cinnamon and pepper flakes for an extra kick.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 3cupssweet potatoes,peeled, cubed
  • 2tbspextra-virgin olive oil
  • 2tbspall-purpose flour
  • 3cupslow-fat chicken broth
  • 2tbspbrown sugar
  • ½cupwhite onion,finely chopped
  • ½tspground turmeric
  • ¼tspground cinnamon
  • tspground cloves
  • tspred pepper flakes
  • 2cupssoy milk
  • salt,to taste
  • 1cupchicken,cooked, cubed
  • 1cupcarrots,canned, sliced and drained


  1. Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes until fork-tender. Drain.

  2. Combine olive oil and flour in a heavy pot over medium-low heat; cook, stirring constantly, until smooth paste forms and turns a light caramel color. Add broth and brown sugar. Bring to a boil, then reduce heat to a simmer.

  3. Stir in sweet potatoes, onion, turmeric, cinnamon, cloves, and red pepper flakes. Bring back to a simmer and cook for about 5 minutes more. Remove soup from heat and allow to cool slightly.

  4. Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into another pot. Repeat with the remaining soup.

  5. Mix soy milk into the pureed soup and heat for 5 to 10 minutes until warmed through. Season with salt. Add chicken and carrots for more texture.


  • Calories: 413.70kcal
  • Fat: 18.35g
  • Saturated Fat: 5.35g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 9.16g
  • Polyunsaturated Fat: 2.54g
  • Carbohydrates: 44.94g
  • Fiber: 4.49g
  • Sugar: 19.90g
  • Protein: 17.42g
  • Cholesterol: 43.85mg
  • Sodium: 1169.87mg
  • Calcium: 199.27mg
  • Potassium: 899.20mg
  • Iron: 1.96mg
  • Vitamin A: 1034.52µg
  • Vitamin C: 6.61mg
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