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As much as I enjoy the warm, sunny days of summer and all that the fun and festivities that come with it, I'm always thrilled when the calendar flips to September. There are a zillion things I love about autumn but I must say, close to the top of the list is .......
Soup! I do sneak in a pot every now and then in the summer but somehow it just doesn't feel quite right.
Despite the fact that it still feels like summer here in North Carolina (90˚F today) I'm confident that it is finally quite legal to whip up a pot of soup. Just to prove my theory, I cut up some of my favorite fall veggies; sweet potatoes, yellow potatoes, carrots and onions. I simmered them with garlic, ginger, lemongrass, curry, coriander, brown sugar and chicken stock till everything was super tender then threw in a can of light coconut milk. All that was left was a whirl with my stick (immersion) blender. The soup turned out fantastic and no one has knocked on my door to arrest me. See what I mean? It's legal!
Although Scott and I enjoyed a bowlful of this Sweet Potato Coconut Curry Soup for breakfast (taste-testers have a weird lifestyle), I'm serving it today to guests for lunch with a big fresh salad and warm pita bread. It would also make a beautiful appetizer soup and, with a scoop of rice and some pan-seared shrimp or pulled rotisserie chicken, this would be a great dinner entree.
I tried several different toppings but in the end decided that just a bit of Greek yogurt (thinned with a little milk) was a perfect compliment to the delicious, silky smooth soup. I also used a few cilantro leaves to garnish but basil, parsley or thinly sliced chives would also be lovely.
Ready to embrace the new season? This Sweet Potato Coconut Curry Soup is a perfect way to start - no matter what the thermometer is reading!
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Sweet Potato Coconut Curry Soup
Ingredients
- Ingredients for the soup:
- 2 tablepoons coconut oil
- 1 medium onion, diced
- 4 medium cloves garlic, minced
- 4 teaspoons finely chopped fresh ginger
- 4 teaspoons finely chopped lemongrass*
- 5 cups low sodium chicken broth
- 2 large sweet potatoes, peeled and cut into 1 ½-inch pieces
- 2 medium yellow potatoes**, peeled and cut into 1 ½-inch pieces
- 3 large carrots, peeled and cut in one inch slices
- 2 tablepoons dark brown sugar
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1-2 teaspoons curry powder, add 2 if you like your soup a bit more spicy
- 1 teaspoon sea salt, more to taste
- ¼ teaspoon freshly ground black pepper
- 1 15 ounce can coconut milk
- Ingredients for the topping:
- ¼ cup greek yogurt, (I like to use whole milk yogurt)
- 1 tablespoon milk
- fresh basil, cilantro leaves or thinly sliced chives, for garnish, if desired
Instructions
- Melt coconut oil in a large Dutch oven over medium heat.
- Add onions and cook 5 minutes, stirring occasionally. Add garlic and ginger. Stir for another minute.
- Add chicken broth and remaining ingredients up to the coconut milk. Bring mixture to a boil, then reduce to a low simmer. Cover and cook for 25 minutes or until all veggies are very tender.
- Add coconut milk and stir. Blend until very smooth using an immersion blender or regular blender. If using a regular blender, allow soup to cool for 15 minutes before blending. Blend in two batches, covering the top of the blender with a clean kitchen towel while processing. If the liquid is too hot when using a regular blender, it could cause an explosion.
- For the topping, combine Greek yogurt, milk and a pinch of salt. Stir until smooth.
- To serve, ladle soup into serving bowls. Drizzle with a bit of the yogurt mixture. To swirl, run a toothpick or thin skewer through the yogurt in a random pattern. Garnish with herbs and more freshly ground black pepper, if desired.
Notes
You can also substitute lemongrass paste, which is available in the produce department of many larger grocery stores. Don't use ground dried lemongrass. There is no comparison in flavor.
** Probably the most familiar yellow potato is Yucon Gold. There are lots of other varieties. I often see the smaller ones called Baby Dutch but the common denominator is a yellow hued skin vs. brown or red. Don't run out and buy yellow potatoes. If you don't have any, regular russet potatoes will work as well.
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Made this again tonight after one year; fantastic as always. My friend's son said it was, "the best soup" that he had after tasted. And everyone loved the designs I made with the yogurt/milk mixture. I usually use green onions as a topping, which works well. Thanks for sharing a fantastic recipe.
Thanks so much for letting us know, Lorenzo!
Had some friends for lunch and we all loved the soup. It was delicious. Will be looking for the lemongrass paste though.
I have made this several times..so delicious..I used lemon rind instead of lemon grass,,also sour cream instead of yogurt...really good
So great to hear your substitutions, Linda! Thanks for sharing and taking the time to leave a comment!
I had a delicious soup similar to this today at a restaurant in Culpeper, Virginia. It was sweet potato soup with curried yogurt and almonds and coffee. The yogurt added to the top looks exactly like this soup. It was also topped with some crushed almonds. The addition of coffee baffles me, but I can't question how well it worked.
That sounds wonderful Donna! Sometimes coffee is added for depth of flavor. It brings out certain flavors without adding the coffee flavor itself.
I love this recipe and have made it many times. Everyone loves it!!
So happy to hear that Anne! Thanks for taking the time to let us know. 🙂
Made this soup many many times. It is soooo delicious!
Thanks so much Michelle, so happy you've enjoyed it!!
I loved this! Best with cilantro as a garnish. I couldn't find lemongrass so I got the kind that comes in a tube, it actually worked really well...easier than chopping the real thing. 😉
It's a pretty handy way to get hard to find ingredients for some recipes, isn't it Corina?
This recipe looks great, I am making it for our dinner party tomorrow and am doubling it for 12 servings.
I am wondering on the size of the "large" sweet potato needed. The potatoes I have bought I think are medium so using two to equal 1 large and then doubling so using 8 medium . I am worried may be too much. Does anyone have e a guideline as to what constitutes a "large"" potato.
Thanks, I am excited to taste the finished product.
Hi Alison,
There is approximately 1 1/4 cups diced sweet potatoes in a large potato or in two medium potatoes. If you're doubling the recipe, then I would plan on 4 medium sweet potatoes. Hope you enjoy it as much as we did! Chris
Your soup looks delicious and makes me want to go out and get the ingredients right now. I too love soup all year but Summer puts a damper on my soup plans too. Hope your Summer went well and now your Fall is lovely.
This soup is reminding me that fall is around the corner and I can hardly wait! What a stunning soup!
Simply beautiful photography Chris!! My compliments to the camera holder... as well as the chef. Gorgeous soup, and I'm not particularly a soup fan! I'd take a bowl of this beautifulness any day though. I'm intrigued by the lemongrass, I've never actually used it. I will have to research...!
Hi Chris, what a wonderful soup, never had a sweet potato soup before but combined with coconut and curry this sounds even more amazing. What a great recipe!! Never have had soup for breakfast before. lol!
So delicious! looking at your soup I realize I'm finally ready for Fall! scrumptious:)
Mary
We had a big storm and a cool down overnight. It actually feels like soup weather! Your sweet potato soup looks divine...but I wouldn't tell Bill about the coconut milk or curry and see what he thinks. He'd need some meat alongside anyway, so I'd happily eat his portion if needed 🙂
Damn Chris you knocked it outta the park with this soup! Pinning this for later!
gorgeous colour! reminds me of pumpkin soup too! i will hv no problem drinking this soup even on hot days here 🙂
It was sweltering here too yesterday..
Love the colors of fall..
Will be starting soups soon..I can feel it..
Sp pretty you guys.
I am a 200% soup person. This is totally right up my alley, Chris.
Dear Chris, I have never made a sweet potato soup before - thank you for the inspiration with this wonderful sounding and even better looking recipe. We enjoyed cream of hokkaido soup as our start to fall dishes this year but I will definitely go for sweet potatoes next time! Love the use of all the spices, the lemongrass and the coconut milk!
Thanks, again, for another amazingly delicious recipe!
Andrea
Chris, this is such a beautiful soup. You are so right about the yogurt with the sweet potato (In my case I made butternut squash), but the sweet and the sharpness of the yogurt are a perfect compliment.
Lucky guests.
Scott, great photos as always.
M.
love coconut curry soups! sweet potato is such a great idea!
If the soup police show up at your door hand them a bowl of this and they will be putty in your hands.
I love these flavors, what a fabulous soup for fall!
When I think soup I usually turn to pumpkin or winter squash but no more. This sweet potato coconut curry wins the day for me.
Such a beautiful color to welcome Sept. . I love soups too. They were my fathers favorite part of the meal.
This sounds wonderful. Blessings dear. Catherine xo
I bet it's wonderful, And SO fall!!!
omigosh! this looks SO fabulous and it will be the first autumny thing i make. thank you for this and all your recipes. i trust them and that's saying something. every recipe of yours that i've tried has been so successful. thank you again.