Sweet Potato and Sausage Curry Soup
This post may contain affiliate links. Please read my disclosure policy.
Sweet Potato and Sausage Curry Soup is the perfect comforting, winter dish. This sweet potato curry soup is Whole30 and paleo friendly and comes together in less than an hour.
Make this sausage soup for a healthy Whole30 dinner!
Winter is soup season. From about September to April I always make at least one big pot of soup each week.
This sweet potato curry soup is the perfect blend of two of my favorite things: creamy coconut curry and a hearty meat soup! Add in some cubed sweet potato and this is pretty much a bowl of all of my favorite things.
What kitchen tools do you need to make this Sweet Potato and Sausage Curry Soup?
I love how easy it is to make this healthy Whole30 soup. You do not need any fancy gadgets to put this together in less than an hour.
You will need a vegetable peeler and a sharp knife for preparing your ingredients. And some measuring spoons and measuring cups to measure the ingredients.
Other than that you will need a large stockpot or dutch oven. I have been making all of my soups in this dutch oven this fall and I LOVE it.
What ingredients do you need to make this sweet potato curry soup recipe?
- Garlic cloves
- Yellow onion
- Avocado oil
- Sweet potatoes
- Ground pork
- Coconut milk
- Vegetable broth
- LOTS of warming and comforting spices!
Looking for help prepping and chopping all of these ingredients? Check out this post about basic knife skills for a home cook.
Can I make this coconut curry soup vegetarian?
Yes! You can easily make this dish vegetarian or even fully vegan by swapping the ground pork for a plant based ground meat substitute.
Many brands now have vegan crumbles that would work perfectly in place of the ground pork in this recipe.
Let’s make some Sweet Potato and Sausage Curry Soup!
Step 1 – Prepare the sweet potatoes
To begin, prepare your ingredients. Peel and cube sweet potatoes, dice the onion and mince the garlic.
Step 2 – Sauté and brown the pork sausage
Then, heat the dutch oven over medium-low heat. Add the oil, onion, and garlic.
Sauté until soft and fragrant. Then, add the ground pork to the pan and brown the pork.
Finally, add the spice mixture to the pan and stir it in completely.
Step 3 – Simmer the sweet potato curry soup
Next, add sweet potatoes, vegetable broth, and coconut milk to the pot and stir gently.
Then, bring the soup to a boil. Reduce the heat to a simmer.
Cover the pot and simmer for 20 minutes.
Step 4 – Enjoy!
Finally, remove the soup from the heat. Allow the soup to cool slightly, garnish with fresh cilantro and enjoy!
Can I just use curry powder to simplify this sweet potato soup?
YES! You can use curry powder to make this recipe even easier!
The seasonings that I listed here are very similar to a curry powder mixture. You can use about 2 tbsp of curry powder and some extra salt.
Can I freeze this sweet potato and sausage curry soup?
Yes! Allow the soup to cool fully and then store in airtight containers with a little extra space. Soup will keep in the freezer for up to 3 months.
Check out these other delicious soup recipes!
- Greek Lemon Chicken Soup
- Creamy Chicken and Brown Rice Soup
- Sweet Potato Mushroom and Brown Rice Soup
- Sweet Potato Paleo Chili
Keep reading to find the full recipe for this easy, delicious, and healthy Whole30 soup! If you make this sweet potato and sausage curry soup please let me know in the comments or on Instagram!
Sweet Potato and Sausage Curry Soup
Sweet potato curry soup made with simple ingredients like ground pork, coconut milk and warming spices.
Ingredients
- 2 tbsp avocado oil
- 4 cloves of garlic
- 1 large yellow onion
- 16oz ground pork
- 2 tsp salt
- 1 tsp ground ginger
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp chili powder
- 1 tsp black pepper
- 2 medium sweet potatoes
- 1 can full fat coconut milk
- 4 cups vegetable broth
Instructions
- Dice the yellow onion and mince garlic cloves
- Peel and cube sweet potatoes into bite-sized cubes
- Add avocado oil, onion and garlic to a large stock pot or dutch oven over medium-low heat
- Heat the onions and garlic for 3-4 minutes tossing frequently
- Increase the heat to medium and add the ground pork to the pan
- Cook and brown the pork and break up into small crumbles for about 5 minutes
- Combine salt, ginger, turmeric, cumin, cinnamon, chili powder, and pepper in a small bowl and add spice mixture to the pot
- Add cubed sweet potato, coconut milk, and vegetable broth to the pot and stir gently, increase heat to high
- Allow the soup to simmer covered for 20 minutes then remove from heat
- Allow the soup to cool slightly and then enjoy!
Notes
Soup will keep up to 4 days in the refrigerator of up to 3 weeks in the freezer
Joni says
Would this work just as well with ground beef instead of ground pork?
Madeline says
Hi yes! I think that would be great!
Janet says
I made this earlier this week and it was simply delicious! I used chicken broth instead of veggie broth (because that’s what I had) and I used curry powder instead of cumin and cinnamon.
Thank you for posting this!
Madeline says
that sounds so great! Thank you!
BBM says
This is the 3rd recipe I make from this site this week (!) and it did not disappoint! I love how simple and hearty this soup was- the fact that they are healthy and have leftovers is an added plus! I also appreciate the creaminess because I don’t eat dairy! Added cabbage because I have a lot in my fridge and it was a good addition.
★★★★★
Madeline says
aw so amazing!! thank you!!!
Jessica says
Love this soup! I added lacinato kale & the soup was wonderful! The leftovers froze great & perfect for my lunches. Very tasty!
★★★★★
Madeline says
awesome addition!! Thank you!
KK says
Loved this recipe! Easy to make and full of flavor. Added spinach that I needed to use and it was a great addition!
★★★★★
Madeline says
amazing! Love the spinach addition!
Danielle says
Yum! This is an amazing and hearty soup- the flavors are perfect for winter! I love that it can stand alone as a meal- and the flavors are so unique. Best part is I have all the ingredients in my pantry and don’t need to do a big shop to make it. Highly recommend.
★★★★★
Madeline says
amazing!!! Thank you!!
AKS says
Made this tonight and love! Perfect for a chilly night.
★★★★★
Madeline says
lovely!! thank you!!
Alana says
So great for meal prep and so yummy!
★★★★★
Madeline says
awesome!! Thanks!!
Kristen H. says
I have mild Italian sausage on hand, would that work okay do you think instead of the plain pork? Thank you! Can’t wait to make this!
Madeline says
yes!! definitely will work. If its in links i would advise taking the casing off so it can crumble as it cooks
Kristen H. says
Thank you so much!!
Marcia Bosscher says
Really enjoyed this! I did add a chopped red pepper just before adding the spices and added some chopped spinach at the very end. The colors were gorgeous!
★★★★★
Madeline says
amazing!! thank you so much!
Eileen A Donovan says
YUM! Filling and comforting. Be sure to eat while snuggled beneath a blanket. I’ve made it according to recipe and another time adding in kale to amp up my greens. Really great and importantly (as someone cooking for 1) froze well.
★★★★★
Madeline says
wonderful!! i agree this one is a perfect freezer option!
Kate George says
Is it possible to add rice to this? Would I need to cook it longer or add more chicken broth?
Madeline says
Hi Kate! Since this is already a thicker soup I would say cook the rice separate and mix it in at the end for best results. If you cook the rice in it I worry the other parts won’t cook properly.
Caitlyn says
Do you have any suggestions for making this in the Instant Pot? Sounds delicious!
★★★★★
Madeline says
I would use the saute function to saute the veggies and brown the pork. Then add everything else, seal the lid, and pressure cook for probably 10-15 minutes? I haven’t tried this, but I bet it’d work just fine!
Terri says
This soup is absolutely delicious!!
★★★★★
Madeline says
thanks so much Terri! glad you loved it
Katrina says
Did you add yogurt for the photo? Or is that extra coconut milk that you put on top?
Madeline says
extra coconut milk, though yogurt would be good in this too!
Michelle Jeffrey says
This turned out so delicious! I used shallots instead of onion b/c I think those taste better, and I left out the avocado oil b/c that was so expensive at the store, and I used natural ground pork sausage and I’ve been eating it everyday for lunch.
★★★★★
Madeline says
great! thanks!
Alexandria says
Amazing !!! So yummy!!! This was so easy to make and I cannot wait to make it again!!! You always knock your recipes out of the park!!!!
★★★★★
Madeline says
thanks so much Alexandria! so kind! glad you liked it
Alex says
Delicious and easy soup! The flavor is so warm and cozy. Love using this to meal prep my lunches for the week. Have made it many times and it never disappoints!!
★★★★★
Madeline says
Glad to hear it, Alex! Thank you!
Jessi Lowry says
Hi! Wondering, where is the root of all the sodium in this recipe? I know I could use reduced sodium broth, but is it the pork? 53% daily in one serving is A LOT! Also, you say 3 months in freezer in the commentary of the recipe, but at the end it says 3 weeks. Which do you recommend? Thank you!
Madeline says
Hi there! The nutrition calculator used can vary greatly by the brand of all of the ingredients so it is not a reliable calculator of sodium. I recommend checking your own labels to be sure if sodium level is a concern. Also, this is good for up to three months in the freezer. Thank you!
Melinda says
We really enjoyed this! I added some sauteed zucchini at the end and blitzed it just a tiny bit with my hand blender to smooth out the texture (not all the way).
Thanks for an easy and delicious recipe!
★★★★