Anti Inflammatory Sweet Potato Coconut Curry Soup
This velvety, golden soup is the kind of bowl that genuinely makes you feel good from the inside out. Sweet potatoes bring natural sweetness and a creamy body once blended, while full-fat coconut milk adds richness that makes every spoonful feel indulgent without any dairy in sight. The real power move here is the spice lineup — turmeric, fresh ginger, garlic, and red curry paste are all heavy hitters when it comes to ingredients associated with reducing inflammation, and they layer together into something deeply aromatic and complex. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors from feeling heavy. It comes together in a single pot, simmers for about 20 to 25 minutes, and blends down to a silky-smooth finish that looks like it took way more effort than it did. Topped with cilantro and crunchy pumpkin seeds, it's a satisfying meal for four that works just as well for a weeknight dinner as it does for meal prep.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp red curry paste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- ¼ cup fresh cilantro leaves, roughly chopped (optional)
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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