Art Smith's Spiced Sweet Potato Soup

Prep time: 10 min | Cook time: 45 min
Total Time: 55 min | Serves: 6

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The classic combination of curry, ginger and coconut milk marry beautifully with the sweet potato creating an exceptional recipe you’re sure to make over and over. For more sweetness, try adding a drizzle of honey or peeled and grated apple to finish the dish.

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  • 1 carton (48 oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
  • 1 cup onions chopped
  • 1 celery stalk chopped
  • 1 garlic clove chopped
  • 1 Tbsp. olive oil
  • 4 cups sweet potatoes peeled & diced
  • 1 Tbsp. curry powder
  • 1 Tbsp. ground ginger
  • 1 cup coconut milk
  • salt to taste
  • pepper to taste

Cooking Directions

Cook onion, celery and garlic in oil in large saucepan over medium heat, 5 minutes, or until onion is tender, stirring occasionally.
Add sweet potatoes, curry powder and ginger; stir well. Add broth and bring to boil over high heat. Reduce heat and simmer about 30 minutes.
Puree mixture in blender. Return soup to pot and stir in coconut milk over low heat (Do not boil). Season with salt and pepper to taste and serve hot.

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