This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Easy to make on the stove or in a slow cooker, this flavourful soup is packed with nutrition and colour! It’s the perfect meal to brighten up your day and warm up your belly on a cold day. This is a great recipe to introduce the flavor of curry to kids!
For more tasty and filling soup recipes, why not make this Potato Bacon Soup? Or try this recipe for Spicy Lentil Soup instead? Serve your soup with some Classic Homemade Garlic Bread or Simple Cheddar & Chive Biscuits.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: Making this soup will take approximately 1 hour and 10 minutes on the stovetop. This can cook all day in the slow cooker.
- Variations: As with all recipes that require spices, you can play with the exact amounts that you use. For example, if curry isn’t your favourite, use a bit less. Try adding a sprinkle of turmeric for the rich colour and the anti-inflammatory benefits. Try different versions of garam masala or make your own blend. Add some powdered ginger, or use garlic and ginger paste, to liven things up.
- Tools Needed: For this recipe, you’ll need a large pot or a slow cooker, a large pan, a cutting board, and a sharp knife. If you would like a smoother soup, you may want an immersion blender or your regular blender.
What You’ll Need For Ingredients
Spices: Since this is a curried soup, we obviously need a bit of curry powder, but that’s only the beginning. You’re going to load this soup up with earthy, warm spices. Don’t be scared to try something new and experiment with the exact amounts.
Sweet Potatoes: Rich and creamy sweet potatoes give this soup its bright orange colour. They’re also incredibly good for you, packed full of fiber and other nutrients that will leave you feeling satisfied.
Chicken: You can, of course, skip the chicken in this recipe, but it does add a lot of protein. You can use pretty much any cooked chicken for this. Try leftover cooked chicken breast or the meat from a rotisserie chicken.
Broth: While this recipe calls for vegetable broth, a chicken broth would also work very well. Why not take it up a notch and make your own bone broth to add even more nutrition to this delicious soup?
How To Make Curried Sweet Potato Soup with Chicken
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Pour your broth into a pot or slow cooker. Set aside.
- In a large skillet over medium-high heat, melt your butter. When the butter starts to sizzle, add the onions. Sauté until tender.
- Add garlic and spices, stir, and cook for another minute or two.
- Add the contents of the pan to the pot of broth. Deglaze the pan with a couple of tablespoons of the broth, swirling to lift up all the browned bits left in the pan, then pour it into the pot, too.
- Add the remaining ingredients to the pot. Cook until the potatoes are tender.
- Serve hot, chunky, or pureed.
Karlynn’s Tips and Tricks for Making This Soup
For Smooth Soup: This soup can be a nice chunky stew or a smoother puree. Use an immersion blender to be selective about what you’re pureeing, or pour the whole batch into a blender to make it silky. You can even scoop out just part of the cooked vegetables, puree them separately, and then add them back in so your soup still has some chunks.
Spice It Up: If you are new to the flavours in this recipe, go ahead and take it slow. But if you are a well-seasoned (pun intended) cook who loves to explore new spices, go take a walk down the international food aisles in your grocery store. Check out the Indian spices specifically, and note the variety of garam masala mixes available. You may even find you can make your own garam masala with spices you already have at home and a few additions from the spice aisle. Have fun!
Storage Instructions
Once it’s fully cooled, refrigerate this soup in a sealed container for 3-4 days.
You can also freeze it for 4-5 months, either all together in one freezer-safe container, or in smaller containers that you can take out for individual servings whenever you’re craving hot soup. Defrost and reheat in the microwave, or put it back in a pot to heat on the stove.
More Delicious Soup Recipes
Looking for more tasty Soup recipes?
Try this hearty Brunswick Stew or a Seafood Chowder.
Make a batch of the Best Seafood Stock.
Or give this Pumpkin Lentil Soup a try.
There it is, folks. An easy and yummy soup full of nutrition and delicious flavours. Try it and let me know what you think!
Happy Cooking!
Karlynn
Curried Sweet Potato Soup with Chicken
Ingredients
- 1 tablespoon butter
- 1 ½ tablespoons minced garlic
- ½ cup yellow onion, diced
- 1 teaspoon curry
- 1 teaspoon garam masala
- 1 pinch nutmeg
- 6 cups vegetable broth
- 3 cups sweet potatoes, peeled & diced
- 3 medium red potatoes, peeled & diced
- 2 cups cooked chicken, diced
- green onions, diced for topping if desired
Instructions
Stove Top
- In a large lidded soup pot over medium-high heat, saute the onions in butter until soft and translucent.
- Add the minced garlic and sauté until browned and fragrant, about 2 minutes. Sprinkle the curry, garam masala, and a pinch of nutmeg over the top, and sauté for another minute until the spices are fragrant.
- Pour a small amount of the broth into the pot, scraping the bottom to deglaze all the brown bits. Slowly pour the remaining broth into the pot.
- Add the two types of potatoes and stir. Reduce the heat to medium, place the lid on the pot, and simmer until the potatoes are tender and slightly falling apart, about 25-35 minutes.
- Add the chicken and cook for another 5 minutes to heat it through. If desired, puree part of the soup using an immersion blender to thicken it.
- Ladle into bowls and serve.
Slow Cooker Instructions
- In a skillet over medium-high heat, saute the onions in butter until soft and translucent.
- Add the minced garlic and sauté until browned and fragrant, about 2 minutes. Sprinkle the curry, garam masala, and a pinch of nutmeg over the top, and sauté for another minute until the spices are fragrant.
- Pour a small amount of the broth into the pot, scraping the bottom to deglaze all the brown bits. Once this is done, pour it into a slow cooker.
- Slowly pour the remaining broth into the slow cooker and add the two types of potatoes, and stir.
- Cook on low heat for 6-8 hours.
- When ready to eat, add the chicken and cook for another 10 minutes to heat it through. If desired, puree part of the soup using an immersion blender to thicken it.
- Ladle into bowls and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hershel Sturgill says
Hi Karlynn!
Spices Exporters says
Its so Easy and yummy!
Rob Kate Wigmore says
Mmm, sounds yummy!