This soup is amazingly easy to prepare and so healthy and delicious.  This version is vegan, but you could substitute butter for the coconut oil or ghee if you are not vegan and don’t have coconut oil on hand.  I used coconut milk to add to the natural creaminess of the sweet potato as well as some extra natural sweetness to the soup.  Apple and lots of fresh ginger are wonderful complements to the soup’s natural sweetness.  I love a lot of curry in my soup and Penzey’s has a great selection.  You may prefer less, so adjust that amount to your personal taste.  This is a wonderful way to stay warm on a cold evening without spending much time behind the stove.

Serves 4


  • 2 large sweet potatoes, peeled and in chunks
  • 2 peeled cartoons, peeled and rough chop
  • 1 fuji apple (firm and slightly tart variety), peeled, cored and cut in chunks
  • 1 sweet onion, diced
  • 1  – 1/2-2 inch piece of ginger, peeled and thinly sliced
  • 2 cloves garlic, sliced
  • 1 tablespoon extra virgin coconut oil
  • 4-5 cups vegetable stock
  • 1 cup unsweetened coconut milk, plus more for garnish
  • 1 tablespoon Penzey’s sweet curry powder (or other favorite curry powder)
  • 2 teaspoons smoked paprika
  • dash of cayenne pepper (optional for heat)
  • kosher salt and pepper
  • 1 tablespoon brown sugar (optional)
  • cilantro sprigs for garnish
  • thinly sliced Fresno chilis for garnish


In a large heavy bottom or enamel pot, melt coconut oil and add onions, ginger, garlic, apple and carrots.  Sauté on medium heat for several minutes and add salt and pepper and curry powder.  Once vegetables begin to soften, but onions are not browning add sweet potato and stir to absorb flavor.  Next add enough vegetable stock to just cover vegetables and bring mixture to a boil.  Cover pot and reduce to a simmer for about 30 minutes until vegetables are tender and break apart with a fork.  Remove from heat,  and when cool enough to handle, purée soup in a processor or blender until smooth and no chunks exist and return to pot.  Add smoked paprika and cayenne (if using) and  stir in coconut milk.  Add brown sugar if you like an extra hint of  sweetness in your soup and adjust seasonings as needed.  Ladle soup in bowls.  Drizzle in a bit of coconut milk in rings and garnish soup with thinly sliced Fresno chilis for extra heat and cilantro springs.  Enjoy immediately.