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Curried Sweetpotato Soup

Recipe developed by Chef and Co-Owner Stephanie Tyson of Sweet Potatoes in Winston-Salem, N.C.
Total Time: 25 mins
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  • 2 Tablespoons oil
  • 1 Teaspoon garlic
  • 2 Tablespoons curry powder
  • 6 Cups sweetpotatoes, diced and peeled
  • 2 Cups heavy cream
  • 1 1/2 Quarts chicken or vegetable stock


  • Heat the oil in a medium soup pot.
  • Add onion and cook over low heat until onions are translucent.
  • Add garlic and curry and cook until curry becomes fragrant, about one minute.
  • Add stock and potatoes.
  • Cook until sweetpotatoes are tender, about 20 minutes.
  • In a food processor or with a submersible hand mixer, puree soup in small batches.
  • Add heavy cream and adjust seasoning.
This is a great fall soup that is quick, easy and delicious. Garnish the soup with crispy onions or homemade croutons.