Sweet Potato Curry Soup with Lime & Cilantro

This curry Indian spiced soup gets its creamy texture from puréed sweet potatoes instead of the usual heavy cream. Try it as a great make-ahead dish to feed a crowd, too.

Prep Time:  10 minutes
Cook Time: 30 minutes
Yield: 8 Servings


  • 1 TB extra virgin olive oil
  • 2 cups chopped onion
  • 1 tsp kosher salt
  • 1 TB minced garlic
  • 1 TB minced ginger
  • 2 tsp curry powder
  • ½ tsp garam masala
  • 6 cups low sodium chicken broth
  • 2 ½ lb sweet potatoes, peeled and chopped (~5 medium or 7 ½ cups)
  • 2 tsp lime juice
  • 8 tsp chopped cilantro


Heat olive oil in a large nonstick soup pot over medium heat. Add onion and salt and cook, stirring often, for 10 minutes or until onion has softened. Add garlic, ginger, curry powder, and garam masala and cook for 1 minute. Add chicken broth and sweet potatoes and bring to a boil.  Simmer for 15-20 minutes until sweet potato is soft. Transfer to a blender (or use an immersion blender in pot) to puree soup. Stir in lime juice and serve each bowl garnished with 1 tsp cilantro.


This dish would be equally delicious made with cubed butternut squash. You can also try topping it with a drizzle of low fat plain yogurt for a pretty presentation.