Sweet Potato Curry Soup with Lime & Cilantro


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5 from 2 votes

Sweet Potato Curry Soup with Lime & Cilantro

This creamy Indian spiced soup gets its texture from puréed sweet potatoes rather than the usual heavy cream. It's a great make-ahead dish to feed a crowd, too.
Cook Time30 mins
Course: Soups
Cuisine: American, Vegetarian
Servings: 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.

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