Curried Sweet Potato Soup (Dairy Free)

 

I’m also enjoying cooking with my instant pot and making weekly batches of bone broth even as it’s getting ridiculously hot in Arizona. I’m still trying to drink bone broth every day to improve my gut health and thus my immune system. Thankfully I don’t have to heat the house up when I cook in my instant pot, so then as long as I blast the AC when I drink the broth it all works out ok.

Drinking bone broth can get a little old after 6 months, so I love finding soup, curry, and other recipes to mix it in so that I still feel motivated to drink it. And if you know me you know I’m easily motivated by curry, so that’s where this comes in. A creamy, coconut-milk based soup with everything you love about curry and sweet potatoes combined? Sign me up.

And if you’re trying to spend quarantine time working on skills other than cooking, you’re in for a treat. This Curried Sweet Potato Soup is stupid easy—probably the easiest soup recipe I’ve ever made. Lunchables probably take more effort to put together than this soup. And obviously sweet potato soup is way better for you.

I like my Sweet Potato Soup with bone broth like I mentioned, but you can easily make a vegan curried soup if you use vegetable stock. And if you only have regular chicken or beef broth those work too! No strict rules here.

Tips for making Paleo Sweet Potato Soup:

• Use the good full fat coconut milk!
• You can make this soup vegan by using vegetable stock.
• You can purée the soup in a blender or by simply using an immersion blender.

Other Paleo Soups:

• Paleo Mulligatawny Soup
• Unstuffed Pepper Soup
• Creamy Super Greens Soup
• Creamy Chicken Pot Pie Soup

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Curried Sweet Potato Soup

This Dairy Free Curried Sweet Potato Soup is an easy, whole-30 approved soup option that makes a fast meal! 

COURSE Soup

Cuisine American

PREP TIME 15 minutes

COOK TIME 30 minutes

TOTAL TIME 45 minutes

INGREDIENTS

• 1 tbsb coconut oil
• 1 /2 cup sweet white onion diced
• 4 cloves garlic minced
• 1 inch ginger grated
• 3 large sweet potatoes peeled and cubed
• 2-3 tbsp red curry paste
• 2 cans coconut milk use one full fat and one light
• 1 cup bone broth
• squeeze of lime optional
• Chopped cilantro for serving
• salt to taste

INSTRUCTIONS

1. Heat coconut oil in a large pot over medium heat. Add onion, ginger, and garlic. Cook, stirring, until it becomes translucent. (about 2-3 minutes). Stir in the curry paste.
2. Add the sweet potatoes, coconut milk, broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are soft, about 18-20 minutes.
3. Use a blender to puree the soup in batches, or blend with an immersion blender until creamy.
4. Add a squeeze of lime juice and served with chopped cilantro.