Curried Sweet Potato Soup

If you have a blender, you're able to make any soup look beautiful with just a couple garnishes. This curried sweet potato soup might not be the prettiest of colors, but when blended together and dolloped with sour cream it can be quite elegant.

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Curried Sweet Potato Soup

  • Prep Time: 10 m
  • Cook Time: 40 m
  • Total Time: 50 m
  • Servings:


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ onion chopped (about ½ cup)
  • 5 to 6 sweet potatoes peeled and diced
  • 1 tablespoon curry powder
  • 4 cups chicken stock vegetable stock or water
  • ¾ cup orange juice
  • ½ teaspoon salt or more to taste freshly ground black pepper
  • ½ cup sour cream optional
  • 3 tablespoons chopped fresh parsley


  1. Melt the butter along with the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes. The onion should be translucent, not brown.
  2. Add the sweet potatoes and curry powder, and continue to cook for another 6 to 8 minutes. Add the chicken stock, vegetable stock or water and continue to simmer for another 20 minutes. Stir in the orange juice.
  3. Using a blender, food processor, food mill or immersion blender, puree the soup until no lumps remain and the soup is smooth. Return the soup to the stovetop and thin the soup with water until you’ve reached the desired consistency. Add salt and freshly ground black pepper. Serve with a dollop of sour cream and chopped parsley to garnish.
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