Curried Tomato and Sweet Potato Soup

It is SPRING! Hope you had a great weekend.

Happy Food Matters Monday. Today’s fabulous recipe is brought to you by the FMP project. The original recipe, Curried Tomato Soup with Hard Boiled Eggs, was chosen by Joanne of Eats Well With Others. This is a simple and delicious version of tomato soup.

Although tomatoes are definitely not in season right now, I luckily still had two mason jars of canned tomatoes in my cellar that I had canned this past summer.  You can easily substitute regular canned tomatoes.

The original recipe called for 3 cups of tomatoes, 2 potatoes, cauliflower, and hard boiled eggs.  Sorry, but the hard boiled eggs on top of a soup kind of freaked me out. If you want to give it a go, try it. I tried to poach an egg in the soup, and it turned out ok. But I probably wouldn’t do it again…but that’s just me.

My version has sweet potatoes that I had stored from the market and a mix of kale and swiss chard from my garden.  This just goes to show you how versatile this recipe, and most recipes, are. You can substitute whatever you have on hand or whatever is in season for most vegetables.

Curry powder and sweet potatoes are a match made in heaven!

Adding coconut milk gives his soup added creaminess.

I also pureed the soup using an immersion or hand blender which makes this soup ever more creamier. You can leave it chunky, if you prefer.

You could also reduce the amount of water in the recipe (use 1 cup instead of 3) and serve this over basmati rice!

Curried Tomato and Sweet Potato Soup (Adapted from Mark Bittman’s Food Matters Cookbook)

Time: 30 minutes

Serves: 4


  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger (or 1 tablespoon of fresh grated ginger)
  • 2 tablespoons of curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon honey
  • 2 sweet potatoes, peeled and diced
  • 1 medium carrot, diced
  • 1 cup lite coconut milk
  • 3 cups vegetable broth or water
  • 3 cups of diced tomatoes (2 cans) with juice
  • 1 bunch of kale (1 to 2 cups), ribs removed and sliced in 1 inch ribbons
  • 4 tablespoons of chopped cilantro
  • salt and pepper to taste


  1. Heat coconut oil in a heavy dutch oven over medium-high heat until melted. Add onions and cook for 3 to 5 minutes or until onions are translucent. Add garlic, ginger, curry powder, cumin, and red pepper flakes. Cook for an addition 1 minute or until spices become fragrant.
  2. Add diced sweet potatoes and carrot. Stir and cook for 2 minutes, coating potatoes.
  3. Add coconut milk, vegetable broth (or water), and diced tomatoes with juice. Bring to a boil. Lower heat and simmer with lid on pot for 15 to 20 minutes or until potatoes are tender.
  4. Use an immersion blender (hand blender) or a regular blender (or food processor) to puree most of the soup. If using an immersion blender, place the immersion blender into the pot and puree the soup until your get the desired consistency. If you are using a regular blender, remove a few cups at a time and puree in batches. Be careful to not splatter the hot soup. Add the pureed soup back to the pot.
  5. Add kale and cook over medium-low heat for an additional 5 to 10 minutes or until kale is tender. Add salt and pepper to taste.
  6. Ladle into 4 bowls. Top with chopped cilantro.