Smooth, silky sweet potato soup with coconut milk and warm curry spices, topped with a fresh pomegranate salsa.
Sweet potatoes have a lot going for them. Nutritionally they’re hailed as one of the world’s healthiest foods — they’re literally like little powerhouses for vitamins and other good stuff.
And as far as looks go, they’re blessed with the intense color of a Key West sunset.
Oh, and I almost forgot. They’re so delicious!
The best season for sweet potatoes is late fall and winter, conveniently timed for an appearance on the Thanksgiving table, and all the cozy dinners in the cold months that follow.
The vibrant color of this soup is amplified by the gorgeous golden hue of turmeric, the spice most often found in curry powder.
Health benefits of turmeric
Turmeric has its own long list of health benefits, and I just learned something else about it:
Not only does turmeric lend its color and lightly bitter taste to soups and sauces, it also helps to thicken them because it’s a rhizome plant with naturally starchy compounds.
This sweet potato soup is completely dairy-free, but coconut milk and a little time spent in a blender make this soup as comforting as a warm cashmere wrap.
The jewel-colored pomegranate relish is something I absolutely love and have been making for years (check out this Ricotta Flatbread ). It comes from one of my all-time favorite cookbooks, Sunday Suppers at Lucques.
The juicy pop of the pomegranate seeds, tart and sweet, are a welcome contrast to the rich-tasting soup.
sweet potato soup with pomegranate salsa
Yield 6 servings
Smooth, velvety sweet potato soup seasoned with warm curry spices, coconut milk and a colorful, crunchy pomegranate salsa. Ready in less than an hour.
- 3 tablespoons coconut oil or canola oil
- 1 red onion, chopped
- 2 teaspoons finely chopped ginger
- 2 garlic cloves, finely chopped
- 1 teaspoon brown mustard seed
- 1 tablespoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 3/4 pounds sweet potato (about 2), peeled and diced
- Kosher salt
- 1 13.5-ounce can coconut milk
- 1 shallot, finely chopped
- 1/2 teaspoon salt
- Juice of 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1/2 cup pomegranate seeds (about 1/2 of one pomegranate)
- 2 tablespoons finely chopped Italian parsley
- Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, ginger and garlic and cook until the onion is softened and translucent.
- Add the mustard seeds to the pot and stir. As soon as they begin to pop, add the turmeric, coriander, cumin, black pepper and cayenne, stirring to coat the spices in the oil.
- Add the sweet potatoes, 3 teaspoons salt and 5 1/2 cups water to the pot. Bring to a simmer, then adjust the temperature and cook partially covered for 30 minutes, or until the sweet potatoes are tender.
- Pour the coconut milk into the soup and remove from the heat. Let cool slightly.
- Puree the soup in a blender until smooth, in batches if necessary.
- To make the salsa, put the shallots, salt and lemon juice in a bowl and let it sit for 5 minutes. Stir in the olive oil and pomegranate molasses to blend, then add the pomegranate seeds and parsley.
- Serve the soup with a few spoonfuls of salsa on top.
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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