Coconut Milk and Curry-Infused Sweet Potato Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, aromatic soup featuring roasted sweet potatoes and aromatic curry spices, simmered in coconut milk. This Asian-inspired soup recipe, ready in about 55 minutes, pairs sweet potatoes, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled and cubed sweet potatoes with 1 tbsp olive oil, then spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and cook for 5 minutes until translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tsp curry powder, cooking for 1 minute until fragrant.
  4. Step 4: Add the roasted sweet potatoes, 2 cups vegetable broth, and 1 can (13.5 oz) coconut milk to the pot. Bring to a gentle simmer and cook for 10 minutes.
  5. Step 5: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender). Stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro. Simmer for 2 more minutes before serving.

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