Sweet Potato Curry Soup

Over the weekend, I came down with a sickness and luckily the bug bit me and released it's grip hours later.  I was only in bed for two days and on the second day I played it safe and took it easy.  Living in New York City, you can be swept up by the hustle and bustle and forget to tune in and check yourself.  I probably was going 100 miles per hour and my body couldn't handle it anymore.

A couple days after my sickness, I started to eat again and I wanted to do this right, so I started introducing softer and easy to digest meals.  So, I thought why not make a soup! 

I haven't made soup in awhile and thought it would be a great meal and easy on my gut.  If you were able to tune in and check it out - I went LIVE on Instagram and showed up step-by-step.  This soup has a bit of spice and healing capabilities.  Let's just say my stomach and tastebuds were in that happy place that everyone talks about.

Let's jump right into it!

Makes: 2-3 bowls


  • 1-2 large sweet potatoes
  • 4 cups vegetable stock (see below)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 1 cup coconut milk
  • 1 tsp ginger, grated
  • Coconut oil or EVOO
  • Lime
  • Cilantro
  • Curry blend: cumin, coriander, turmeric, clove, cayenne, black pepper

Vegetable stock:

  • 8 cups water
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • black pepper, to season
  • sea salt, to season (optional)
  • 1 tbsp coconut oil ( evoo ) - optional
  • other vegetables ( kale, broccoli, squash, mushroom) - optional


To start, vegetable stock takes some time, so start off by doing this in the morning before you leave for work or start your day.  On a low heat, fill pot with water and add your veggie stock ingredients and let time take it's course - bring to a boil then lower heat to the lowest setting - letting it cook for a few hours.

Begin by turning the oven on at 375 F and peel your sweet potato and leave the skin to the side.  Cut sweet potato into quarters, drizzle a bit of EVOO and season with salt, pepper, cayenne (optional). Place sweet potato in oven for 20-25 minutes until soft enough to poke with a fork.

Once, the sweet potato has cooked and are able to poke with a fork easily.  Place sweet potato in a blender ( I was able to use a vitamix in this process), next add your carrots, celery, ginger, 4 cups of vegetable stock (broth) and all spices - close with a lid and blend.  After a few moments, next add your coconut milk to the blender and allow to blend until smooth and creamy.  You may want to add more coconut milk - give it a taste and season to your liking

This soup is easy to make and the only effort it takes is the vegetable stock - that takes some time.

Don't think I forgot about those sweet potato skins.  Chop the skins into smaller bits, bring a pan to a medium heat with 1 tsp of EVOO, a place your skins on the pan and allow the skins to get crispy.  Pay close attention to the sweet potato skins as they will quickly heat up and cook fatherly faster than you think.  With a wooden spoon, move them around in the pan, maybe season with sea salt and pepper.  There you have it - your garnish for the soup.

I added a bit of cabbage to the soup for color and texture and cilantro as well! I think another good add-on could be lime juice or lime zest!

I hope you enjoy this soup as much as I did making it in front of you on my LIVE story for Instagram.