Truth be told… I first made this soup on a hot day at the end of July. We had some sweet potatoes waiting to be used and for some reason, despite the heat, soup came to mind.
We also happened to have a can of coconut milk on hand and the makings of a creamy sweet potato soup started coming together.
For spices, I ended up using equal parts garlic, ginger, turmeric, and curry powder.
I sometimes find curry powder to be too strong but balancing it out with the other spices lent just enough curry flavor without being overpowering.
I opted for full fat coconut milk, which I recommend, but if you’d like to use light coconut milk, you can.
This soup is so simple and easy. I can’t wait to make it all throughout fall and winter. Or, who knows, maybe again on a hot July day. ;)
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Creamy Sweet Potato Soup with Greens
- 2 T. olive oil
- 1 c. chopped red onion (about 1 small onion)
- 4 c. peeled & diced sweet potato (about 4 small or 3 large sweet potatoes)
- 1 1/4 t. garlic powder
- 1 1/4 t. ground ginger
- 1 1/4 t. ground turmeric
- 1 1/4 t. curry powder
- 2 c. chicken broth (or veggie broth if vegetarian or vegan)
- 1 13.5oz can coconut milk
- 3 c. chopped collard greens or kale
- salt to taste
Heat the olive oil over medium heat in a large pot. Once it’s hot, add the onion and sweet potato and sauté for 2-3 minutes until the onions are becoming translucent. Add the spices and about 1/2 t. salt. Cook for 30 sec to 1 minute until fragrant. Next, add the chicken or veggie broth and coconut milk. Bring the soup to a boil then turn it to a simmer for about 25-30 minutes. Add the collard greens or kale for the last 5 minutes of cooking. Taste and add more salt if needed.