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Vibrant Curried Sweet Potato & Ginger Soup (Immunity-Boosting) - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or coconut oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced or grated
  • 1–1.5 tablespoons mild curry powder (adjust to taste)
  • 1/2 teaspoon ground turmeric (optional but recommended)
  • 1/4 teaspoon red pepper flakes or a pinch of cayenne (optional for heat)
  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1–2 tablespoons fresh lime juice (to taste)
  • Salt and black pepper, to taste
  • Optional garnishes: chopped cilantro, toasted pumpkin seeds, a swirl of coconut milk, thinly sliced scallions, or a sprinkle of chili oil

Method
 

  1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5–6 minutes. Stir in the garlic and ginger, and cook for 1 minute until fragrant.
  2. Toast the spices: Add the curry powder, turmeric, and red pepper flakes (if using). Stir for 30–45 seconds to lightly toast the spices. This deepens the flavor and wakes up the aromatics.
  3. Add sweet potatoes and broth: Toss in the sweet potato cubes and stir to coat with the spice mixture. Pour in the broth and bring to a gentle boil.
  4. Simmer: Reduce heat to a steady simmer. Cover partially and cook for 15–20 minutes, or until the sweet potatoes are fork-tender.
  5. Blend until smooth: Stir in the coconut milk, then blend the soup. Use an immersion blender directly in the pot, or transfer in batches to a blender. Blend until silky smooth.
  6. Season and brighten: Return the soup to the pot if you blended in a stand blender. Add lime juice, then taste and adjust with salt and pepper. Add more curry or a pinch of cayenne if you want extra warmth.
  7. Serve: Ladle into bowls and finish with your favorite garnishes. A drizzle of coconut milk and handful of cilantro make it pop.